Lavender Lemon Cream Cake with White Chocolate Frosting
A stunning dessert infused with vibrant lemon and floral lavender aromas, topped with luscious white chocolate frosting.
Servings: 12 slices
Calories: 350kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Light, fluffy flour that serves as the cake's base.
- 2 1/2 teaspoons baking powder This leavening agent ensures your cake rises to perfection.
- 1/2 teaspoon salt Enhances the overall flavor of the cake.
- 1 cup unsalted butter, softened Creates a rich, creamy batter and a velvety texture.
- 1 1/2 cups granulated sugar Adds the right sweetness to balance the tang of lemon.
- 4 large eggs Acts as a binding agent, providing structure and density.
- 1 tablespoon lemon zest Intensifies the refreshing lemon flavor.
- 1/4 cup fresh lemon juice Delivers a bright and tangy taste.
- 1 cup whole milk Keeps the cake moist and tender.
- 1 tablespoon dried culinary lavender Offers aromatic floral notes, enhancing the cake's uniqueness.
For the Frosting
- 1 cup white chocolate chips Provides a creamy sweetness for the frosting.
- 3 cups powdered sugar Sweetens the frosting to perfection.
- 1 teaspoon vanilla extract Adds depth to the cake's flavor.
- 2-3 tablespoons heavy cream Adjusts frosting consistency for easy spreading.
- purple food coloring (optional) Creates a visually stunning finish.
For Decoration
- Fresh lavender sprigs Elevates presentation and aroma.
- Lemon slices Offers a refreshing visual contrast.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Stir in the dried culinary lavender.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth and glossy. Allow to cool.
- In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, vanilla extract, and the cooled, melted white chocolate.
- Add heavy cream as needed to achieve your desired frosting consistency.
Assembly
- Place one cake layer on a serving plate and generously spread frosting on top.
- Carefully place the second layer on top and frost the entire cake.
- Decorate with fresh lavender sprigs and lemon slices.
Notes
Use high-quality ingredients for best results. Ensure ingredients are at room temperature for a uniform batter. Store the cake in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.