Blog

Lemon Lavender Cake

Just over one year ago, I was still in school, preparing to graduate, and I was interviewing for jobs.  I had an interview at Snoqualmie Ice Cream that ended up changing my life in the best way possible.  When I went in for the in-person interview, it felt like I was just chatting with two cool girls who were bound to be my good friends. They hired me on the spot, and it was a dream come true.  During that interview, Samantha (my now co-worker) started talking about Snoqualmie's lavender ice cream and how amazing it was, and how they had just made these lemon lavender ice cream sandwiches with lemon shortbread.  Before I left, she asked if I wanted to try one.  I think it was about 9AM, but I was just hired by an ice cream company so I definitely wasn't going to turn it down.  I had never had anything lavender before, and it was amazing.  On that day I realized that lemon and lavender were meant to be together forever and ever.  

It's one year later, I have had MANY lemon and lavender desserts and drinks since, and I am preparing to leave my amazing job with Snoqualmie so that I can begin a new adventure.  The last year has been amazing.  That job that I was hired for one year ago was a part-time brand ambassador position.  I grew so much with the company, and am now leaving a full time digital marketing position.  I'm feeling pretty lucky to have learned everything that I did with them. 

I am leaving so that I can focus on Krista's Baking Co., and my baking mixes.  I also will be a full time nanny for my two adorable cousins, so get ready to see baby photos, and probably a quite a few more vegan recipes because those boys are allergic to dairy.  

Anyways, time for you to make a lemon cake with lavender frosting. I love this cake.  Enjoy!

(Photos in this post are by the amazing Tia White!)

Lemon Lavender Cake

INGREDIENTS:

For the cake...

3 Cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1 Cup unsalted butter, room temperature

2 Cups sugar

4 large eggs, room temperature

Zest of 3 lemons (about 3 Tbsp.), plus 2 Tbsp. fresh lemon juice

1 tsp. pure vanilla extract

1 Cup buttermilk

For the frosting...

1/2 Cup unsalted butter, room temperature

2 Cups powdered sugar

1/2 Cup cream

3/4 tsp. culinary dried lavender buds

INSTRUCTIONS:

For the cake...

1. Preheat oven to 325°F.  Grease and flour two 9-inch cake rounds, tapping out any excess flour.  In a medium bowl, whisk together flour, baking powder, and salt. 

2. Using a stand mixer with a paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating until each is incorporated. Scrape down the sides of the bowl as needed. Beat in lemon zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. 

3. Divide batter evenly among the prepared pans, filling each about 3/4 full. Bake, rotating half way through, until golden brown and a tooth pick inserted into the middle comes out clean, about 30-40 minutes. Transfer the cake pans to wire racks to cool completely before removing the cakes from the pans. 

For the frosting...

4. In a small saucepan over medium heat, heat the cream and lavender until it just comes to a boil. Remove from hear and cover. Let the cream infuse for 20 minutes. Once infused, strain the lavender out of the cream, and set the cream aside. 

5. In a stand mixer with a paddle attachment, beat the butter until it is creamy, and add the powdered sugar 1/2 Cup at a time. Slowly add the infused cream until you get a consistency you like. If the mixture gets too runny, add more powdered sugar. 

Assembly...

6. Remove the completely cooled cakes from their pans. Use a serrated knife and carefully slice the mound off of one of the cakes, so that the top is flat. (This cake will be the bottom layer.)

7. Frost the bottom cake, place the second cake on top, and frost all the way around. Slice and enjoy! 

Krista NelsonComment