Description
A delicate lavender-infused lemon cake topped with creamy white chocolate frosting. Perfect for spring gatherings or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp dried culinary lavender
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 200g white chocolate (chopped)
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
- Whisk flour, lavender, baking powder, and salt in a bowl.
- Cream butter and sugar until light. Add eggs one at a time.
- Mix in lemon zest and juice. Alternate adding dry ingredients and milk.
- Divide batter between pans. Bake for 25-30 minutes. Cool completely.
- Melt white chocolate over double boiler. Whip cream to stiff peaks, then fold in melted chocolate.
- Frost cooled cake layers with white chocolate cream.
Notes
- Grind lavender in a spice grinder for finer texture if preferred
- For stronger lavender flavor, steep buds in warm milk for 10 minutes before using
- Store cake refrigerated due to fresh cream frosting
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion