Description
This Lavender Lemon Cream Cake is a dream dessert with layers of lemon and lavender flavors and a creamy white chocolate frosting. Perfect for special occasions!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- ¼ cup lemon juice
- 2 teaspoons dried culinary lavender
- 1 cup whole milk, room temperature
- Purple food coloring (optional)
- 1 cup white chocolate chips, melted
- 8 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar, add eggs, lemon zest, and lemon juice.
- Alternate adding dry ingredients and milk until combined.
- Divide batter, adding lavender and purple coloring to one.
- Pour into pans and bake for 25-30 minutes.
- Make frosting by beating cream cheese, powdered sugar, melted white chocolate, and vanilla.
- Assemble cake with frosting between layers.
Notes
Use culinary-grade lavender, and add purple food coloring for a striking look. Let cakes cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes