Lavender Lemon Cream Cake with White Chocolate Frosting
A delightful dessert that blends vibrant lemon flavor with floral lavender notes, topped with a luxurious white chocolate frosting.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the Cake
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened Ensure at room temperature for easier creaming.
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk Can substitute with almond or coconut milk for dairy-free.
- Zest of 2 lemons Grated zest adds intense flavor.
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract Or substitute with almond extract for a twist.
- 1 tablespoon dried culinary lavender Ensure it is culinary-grade and pesticide-free.
For the Frosting
- 1 cup white chocolate chips Melt according to package instructions.
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream Adjust for desired frosting consistency.
- Fresh lavender sprigs for decoration
- Lemon slices for decoration
Instructions
Preparation
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare the Pans: Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Cake Mixture
- Cream Butter and Sugar: In another bowl, cream the softened butter and sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, blending thoroughly after each.
- Incorporate Flavors: Stir in lemon zest, lemon juice, and vanilla extract.
- Combine Wet and Dry: Gradually add the dry mixture to the wet, alternating with milk, until just combined.
- Fold in Lavender: Gently fold in dried culinary lavender.
Baking
- Bake the Cakes: Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the Cakes: Allow to cool for 10 minutes in the pans before transferring to a wire rack.
Frosting and Assembly
- Make the Frosting: Melt white chocolate, let cool slightly. Beat butter until creamy, then add powdered sugar, vanilla, and melted chocolate. Mix until smooth, adding heavy cream as needed.
- Assemble the Cake: Frost between layers and the top and sides of the cake. Decorate with lavender and lemon slices.
Notes
For the best flavor, let the lavender steep in the milk before adding it to the batter. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for a week.