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LEMON LAVENDER CAKE

5 from 1 vote
Author: Lindsay Nathanson

Ingredients
  

LEMON CURD

  • 1/4 cup lemon juice
  • Zest of three lemons
  • 3 egg yolks
  • 1/2 teaspoon of cornstarch
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, cut into pieces
  • Yellow sugar crystals (optional)

LAVENDER BUTTERCREAM

  • 2 lbs. powdered sugar
  • 2 cups unsalted butter, room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lavender extract or flavoring
  • Purple food coloring (I used 20 drops of Violet Americolor)

VANILLA CAKE

  • 2 eggs + 1 egg white, room temperature
  • 1 cup whole milk, room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
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Instructions
 

LEMON CURD

  • In small saucepan, combine lemon zest, lemon juice, egg yolks, sugar, corn starch and butter.
  • Cook on low heat until everything is combined.
  • Once everything is combined, increase the heat to medium. Stirring every 30 seconds, cook the mixture 12-15 minutes, or until it thickens.
  • Pour the curd into a heat proof bowl. Place a piece of plastic wrap over the lemon mixture. Press it down so it directly touches the curd.
  • Set aside and allow the curd to come to room temperature.
  • Once the curd is set, divide it into three portions. Two portions go in between the layers.
  • The third portion is spread at the top of the cake over the Lavender buttercream. Then add sprinkles.

BUTTERCREAM

  • In a stand mixer fitted with a paddle attachment, beat butter until light and fluffy.
  • Add 1 lb of powdered sugar. Mix on a slow speed until combined.
  • Add the other 1 lb of powdered sugar. Mix on slow speed for about a minute.
  • Add milk and mix until everything is combined.
  • Once everything is combined, mix on high speed for 3-5 minutes, until light and fluffy.
  • Add in vanilla extract and lavender flavoring.
  • Add purple food coloring until you get desired color.

VANILLA CAKE

  • Preheat oven to 350 degrees. Prepare three 6" cake pans with pam and parchment.
  • In a medium bowl combine eggs, egg white and the vanilla. Set aside.
  • In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
  • Add butter and milk. Mix on a low speed until just combined.
  • Increase to medium speed and mix for 1-2 minutes.
  • Scrape down the sides of the bowl and add egg mixture in 2 separate batches. Beat on medium speed until it is just combined.
  • Divide batter into three cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let cakes cool for 10-15 minutes and then remove from cake pans. Place cakes on wire racks until completely cool.

Notes

*Makes One 6" Cake