Lavender Lemon Cream Cake with White Chocolate Frosting
This Lavender Lemon Cream Cake is a delightful dessert with floral notes from culinary lavender and zesty lemon flavor, topped with creamy white chocolate frosting.
Servings: 12 pieces
Calories: 375kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Provides the cake structure.
- 2.5 teaspoons baking powder Essential for lift.
- 0.5 teaspoon salt Enhances flavor.
- 1 cup unsalted butter, softened Adds richness.
- 1.5 cups granulated sugar Sweetens the cake.
- 4 large eggs Provides moisture.
- 1 tablespoon lemon zest Adds citrus flavor.
- 0.25 cup fresh lemon juice Enhances lemon flavor.
- 1 cup whole milk Creates a rich batter.
- 1 tablespoon dried culinary lavender Imparts floral aroma.
Frosting Ingredients
- 1 cup white chocolate chips For creaminess and sweetness.
- 1 cup unsalted butter, softened Base for frosting.
- 3 cups powdered sugar For sweetness and consistency.
- 1 teaspoon vanilla extract Classic flavor addition.
- 2-3 tablespoons heavy cream For desired frosting consistency.
- 1 pinch purple food coloring (optional) For coloring the frosting.
Decoration
- to taste fresh lavender sprigs For decoration.
- to taste lemon slices To brighten up the presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, stirring in dried lavender.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- In a large bowl, beat the softened butter until creamy, gradually adding powdered sugar, vanilla extract, and melted chocolate.
- Add heavy cream as needed to achieve the desired consistency.
Assembly
- Place one cake layer on a serving plate and spread frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- Decorate with fresh lavender sprigs and lemon slices.
Notes
To ensure perfect results, keep all ingredients at room temperature and use culinary-grade lavender. Consider adding lemon curd between layers for moisture.