Lavender Lemon Cream Cake with White Chocolate Frosting
A delightful culinary creation that combines floral notes of lavender with zesty lemon flavor, topped with creamy white chocolate frosting for an elegant dessert experience.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour soft, fluffy, and a must for structure.
- 2 1/2 teaspoons baking powder the little helper that makes your cake rise to perfection.
- 1/2 teaspoon salt amplifies the flavors beautifully.
- 1 cup unsalted butter, softened for a rich, creamy texture.
- 1 1/2 cups granulated sugar sweetens the mix with kindness.
- 4 large eggs binding agents that create a tender crumb.
- 1 tablespoon lemon zest brings vibrant citrus notes.
- 1/4 cup fresh lemon juice adds moisture and a tart punch.
- 1 cup whole milk helps create a rich and tender cake.
- 1 tablespoon dried culinary lavender infuses the cake with delicate floral notes.
For the Frosting
- 1 cup white chocolate chips sweet and creamy, perfect for frosting.
- 3 cups powdered sugar gives the frosting a delightful sweetness.
- 1 teaspoon vanilla extract enhances and rounds out flavors.
- 2-3 tablespoons heavy cream helps achieve the perfect frosting consistency.
- purple food coloring (optional) adds a lovely hue if desired.
For Decoration
- fresh lavender sprigs adds an elegant touch.
- lemon slices for a bright, fresh 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.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. 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 mixture, alternating with the whole milk.
- Stir in the dried lavender.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Decoration
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Allow to cool to room temperature.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and your cooled melted white chocolate. Use heavy cream to reach the desired frosting consistency; add food coloring if desired.
- Assemble the cake by placing one layer on a serving plate. Spread frosting on the top, then add the second layer. Frost the top and sides until beautifully coated.
- Decorate with fresh lavender sprigs and lemon slices.
Notes
Use high-quality culinary lavender for the best flavor. Consider infusing the milk with lavender or lemon zest for extra flavor. Allow the cake to cool completely before frosting to prevent melting.