Lemon-Lavender Cake

Updated at: Sun, 11 Feb 2024 01:03:26 GMT

Step 1

Make the lemon curd first so that it has time to cool and thicken. Separate 6 yolks from the whites and set aside the egg whites to make the Swiss meringue buttercream later in the process. Make sure the eggs are cold when you separate them; it makes the process easier.

Step 2

Add 1 cup of sugar into a small saucepan. Zest 2 lemons into the saucepan and massage the zest into the sugar with your fingertips. This helps release the oil in the zest and gives this curd a bright, citrusy flavor.

Step 3

Add in 6 egg yolks and whisk the mixture together until it becomes lighter in color. Then mix in the juice of 2 large lemons (about 1/2 cup).

Step 4

Heat on medium-low, stirring constantly with a wire whisk until the mixture thickens and just starts to bubble.

Step 5

Remove the pan from heat, then add in 1/2 cup of cold butter that's been cut into smaller pieces. Mix until the butter is fully melted, and the ingredients are combined.

Step 6

Pour the lemon curd through a fine mesh strainer into a separate bowl to remove any bits of cooked egg, zest, or lemon seeds. This gives it a perfectly smooth texture! Set aside to cool. If you make the curd in advance, cover it flush with plastic wrap to prevent it from forming a skin and store in the fridge for up to a month.

Step 7

Pour 1 cup of milk into a small saucepan.

Step 8

Heat over medium heat until the milk begins to simmer. Remove the pan from the stove top. Add 3 Tbsp dried lavender to the milk.

Step 9

Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl. You should end up with just a little over 3/4 cup (the lavender will absorb some of the milk).

Step 10

Set aside to cool before using in the cake batter and frosting.

Step 11

Then it's time for the cake layers! Preheat the oven to 350°F and line and grease both 6-inch cake pans. You will have to do this in batches.

Step 12

Add 3 cups sugar and 2 Tbsp lemon zest into a large bowl or the bowl of a stand mixer. Use your fingertips to massage the zest into the sugar to help release the oil in the zest. You should be able to smell the oils being incorporated into the sugar.

Step 13

Add 3 cups cake flour, 2 1/2 tsp baking powder, and 1 tsp salt into the bowl with the sugar and whisk together until combined.

Step 14

Then mix in 1 cup (2 sticks) of unsalted butter with a paddle attachment or hand mixer on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.

Step 15

Mix in 1 cup of egg whites on a medium speed until incorporated. The batter should be quite thick at this point.

Step 16

Then add in 1 cup sour cream, 1/2 cup lavender milk (made in recipe above), 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix on a low speed until incorporated.

Step 17

Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This cake recipe uses the reverse creaming method, so this step is important to help give the cake layers a lighter texture.

Step 18

Pour half of the cake batter (about 900g) into a separate bowl. Use a small drop of gel food coloring to color one bowl of batter purple and the other bowl yellow.

Step 19

Alternate spoonfuls of both colors of batter into the prepared pans. Use a butter knife or a small offset spatula to swirl the batter together. Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs. Let the cake layers cool in the pans for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Step 20

flip the cake layers onto a wire rack to cool. Use a serrated knife to level the top of the layers once they're fully cooled.

Step 21

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before assembling your cake. The cake layers should still be cold to the touch, which will make it easier to assemble your cake.

Step 22

Add the whole milk into a small saucepan. Cook over medium heat, stirring frequently, until the milk begins to simmer. Remove from the heat and stir in the dried culinary lavender. Let the lavender steep in the milk for 15 minutes, then strain the milk through a fine mesh sieve set over a small bowl. Press all the excess milk out of the lavender buds before discarding them. Allow the lavender milk to cool completely before adding it to the buttercream.

Step 23

In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine too!) cream the butter on medium-high until it’s creamy and light in color, about 5 minutes.

Step 24

With the mixer on low speed, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add the lavender milk, vanilla, salt, and food coloring (if using) and continue mixing on low speed until fully combined and smooth, scraping down the bowl and paddle as needed.

Step 25

Split the buttercream into three bowls. 1 - purple 2 - darker purple 3- yellow 4 - black

Step 26

combine lemon juice, honey, in a nonreactive saucepan. Sprinkle the gelatin powder over the top. Whisk well.

Step 27

Place over medium heat. Whisk constantly as the mixture comes to a simmer. Let simmer for a few minutes until it starts to thicken and the gelatin dissolves. Once the gelatin is dissolved, the mixture will also be clear.

Step 28

Let cool completely before cutting into squares or removing from the molds.

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