I’m not one for New Year’s resolutions. I just tend to feel like if something isn’t important enough for you to begin right away, to wait for an excuse to begin, then it must not be that significant for you.
That being said however, there are a few things that line up for me that I truly want to work back into my habits. One being, blogging! I miss writing on a regular basis, and thinking up creative share-worthy recipes.
The other that I will share right now is: EAT MORE CAKE. Life is short, and I like cake. I like baking cake, brainstorming interesting flavor combinations, reinventing classics, and most importantly – eating cake.
I even dream about cake, which is where I got the inspiration for this lemon and lavender cake with a blackberry filling and lavender buttercream.
I have been on a pretty strong lavender kick. I’ve worked it into my life as an essential oil in soaps, cleaning agents, and diffusers. And my first venture in the kitchen* was making a lavender hot chocolate.
*Make sure that you have culinary lavender 🙂
Adding to a cake batter and frosting was a whole new purple beast though. My initial thoughts were to make a lavender browned butter and remove the flowers, but with a little help from my friend (a Nutri Ninja) making ground lavender was super simple. Then I was able to use it just like any other spice.
I adapted King Arthurs flour classic vanilla cake recipe using cake flour to make this cake. It traditionally will make two 8″ cakes, but I like to use my Wilton’s Easy Layers Pan Set which makes 5 smaller cakes. Because, let’s be honest – I love cake, but I don’t want to each so much that I start looking like one.
Lemon and Lavender Cake
🍋 1 cup unsalted butter (2 sticks), room temperature
🍋 1.5 cups granulated sugar
🍋 1 tsp vanilla extract
🍋 4 eggs, room temperature
🍋 1/2 tsp salt
🍋 1-2 tbsp ground lavender to taste
🍋 1 tbsp baking powder
🍋 3 cups King Arthur cake flour
🍋 1 cup milk (I use almond milk)
🍋 1 tbsp fresh lemon juice
🍋 zest of one lemon
Preheat oven to 350º F, lightly grease non-stick cake pans.
Combine the milk, lemon juice and zest, and set aside.
Using electric beaters, beat together the room temperature butter and sugar until lighter in color and fluffy, about 3 minutes. Add the vanilla, and 2 eggs at a time, mixing well to combine after each addition.
Mix in the baking powder, salt and ground lavender. Add half of the flour, the milk mixture, followed by the rest of the flour, mixing well to combine but not over mixing.
Divide the batter evenly between the pans and bake 20-25 minutes or until a toothpick test comes out clean. (While the cakes are baking, prepare the blackberry filling).
Let cool on wire racks until room temperature, then carefully remove from the pans.
🍇 8oz blackberries (retain extra for garnishing, optional)
🍇 1/2 cup granulated sugar
🍇 2 tbsp corn starch
Combine the berries and sugar in a saucepan over medium heat. Mash the blackberries with a masher or fork and add the corn starch. Cook until thickened and remove from heat to let cool.
🌺 1 cup unsalted butter (2 sticks), room temperature
🌺 4 cups confectioners sugar
🌺 3 tbsp ground lavender
🌺 1.5 tsp vanilla extract
🌺 2-4 tbsp milk (I use almond)
Cream the butter until light in color and fluffy, about 2 minutes. Gradually beat in the confectioners sugar until incorporated. Mix in the vanilla, lavender and milk and beat for an additional 2 minutes or until light and fluffy.
TO ASSEMBLE da da da daaaa:
Carefully, using a bread knife, cut off the top domes of the cakes to level them. Place one down and spread a layer of buttercream (attempting to make a slightly raised edge to keep the filling from seeping out), add then spread filling. Repeat with all layers, and top with cake.
Ice the top and sides of the cake with the remaining buttercream and garnish with blackberries.