Lavender Lemon Cream Cake with White Chocolate Frosting
A delightful and whimsical dessert featuring the refreshing essence of lemon and the calming aroma of lavender, enveloped in a creamy white chocolate frosting.
Servings: 12 servings
Calories: 400kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour Soft and fluffy, the foundation of your cake.
- 2 1/2 teaspoons baking powder Ensures the cake rises beautifully.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 2 cups granulated sugar Sweetens your cake perfectly.
- 4 large eggs Binds the ingredients together and enriches the flavor.
- 1 cup whole milk Delivers a tender crumb.
- 2 tablespoons fresh lemon juice Adds acidity and depth.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 tablespoon dried culinary lavender Offers a floral note that is simply divine.
Frosting Ingredients
- 1 cup white chocolate chips The star of the frosting, adding sweetness and creaminess.
- 4 cups powdered sugar Essential for that luscious, smooth frosting.
- 2-3 tablespoons heavy cream For adjusting frosting consistency.
- Purple food coloring (optional) For those who want a fun pop of color.
Decoration
- Fresh lavender sprigs A beautiful finishing touch.
- Lemon slices Complement the flavors beautifully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the dried lavender, ensuring even distribution throughout the batter.
Baking
- Divide the batter equally among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Melt the white chocolate chips according to package instructions and let cool slightly.
- In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and melted white chocolate, mixing until smooth. Add heavy cream as needed.
- Incorporate purple food coloring for a whimsical touch, if desired.
Assembly
- Place one layer of the cake on your serving plate and spread a generous layer of frosting on top. Repeat with remaining layers.
- Frost the top and sides of the stacked cake until smooth.
- Decorate with fresh lavender sprigs and lemon slices for a stunning presentation.
Notes
For an extra burst of flavor, consider using fresh lavender instead of dried, adjusting the quantity as needed. To store, keep in an airtight container at room temperature for up to three days or freeze for up to three months. Experiment with different flavors and variations.