SUNDAY’S CAKE

05/05/2014

This cake is one of my favorites to date. Lemon and lavender go so well together. Every one of us, including Sailor, wanted more. I highly recommend giving it a try.

Lemon & Lavender Buttermilk Cake

For the cake:

3 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 cups sugar
1 cup unsalted butter, softened
3 large eggs and 2 egg yolks
zest of one lemon
1 teaspoon vanilla
1 1/4 cup buttermilk

Preheat the oven to 350 degrees. Butter and flour two 9 inch pans and set to the side. Sift dry ingredients together and set to the side as well.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed and then add in the sugar and beat until fluffy and incorporated. Scrape down the sides then add in the lemon zest, vanilla extract and eggs. Scrape down the sides once everything is mixed in. Next, in alternating batches, add in the dry ingredients and then the buttermilk. Starting and ending with the dry ingredients. Mix until everything is combined. Pour batter into both prepared pans, making sure the batter is evenly distributed. Pop in the oven and bake for 25-30 minutes or until a wooden pick inserted in the center comes out clean.

For the lavender simple syrup:

1 cup water
1 cup sugar
1 tablespoon dried lavender

Place all ingredients in a medium saucepan and stir together. Heat over medium-high heat until the liquid comes to a boil and then reduce heat to low and let the mixture cook for an additional 10 minutes. The liquid should turn into a syrup. Take it off the heat to cool and reserve 1/4 cup of the syrup for the buttercream.

For the lavender buttercream:

3 egg whites
3/4 cup and 1 tablespoon sugar
1 1/2 cups unsalted butter, softened
1/2 teaspoon vanilla
1/4 cup lavender simple syrup

Place egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment. Carefully whisk together to combine. Place a medium saucepan filled with about 2 inches of water, over medium heat. Place the bowl with your sugar and egg whites over the heated water (to create a double boiler) and heat egg mixture until hot to the touch or until a candy thermometer inserted into the liquid reads 155-165 degrees.

Once the liquid is hot, transfer the bowl back onto the electric mixer fitted with a whisk attachment and whisk on high until the bowl comes back to room temperature. Stop the mixer and switch the whisk attachment to a paddle. Beat on medium-low speed and add in the vanilla, softened butter and lavender simple syrup. Turn the mixer back up to medium-high speed and beat everything together until the buttercream is smooth.

For the lemon glaze:

2 cups confectioner’s sugar, sifted
2 tablespoons fresh lemon juice
1-2 tablespoons milk

Pour sugar into a bowl and add the fresh lemon juice. Stir together. Add in your milk to the mixture and stir until everything is dissolved and smooth.

To assemble:

Brush both cakes with lavender simple syrup. Place one of the cakes on a cake stand and spread the buttercream on top, then gently top off with the other cake. Carefully pour the lemon glaze over the top of the finished cake. The more it drips down the cake, the prettier! Slice into the cake, grab a plate and a fork, and enjoy!

Original recipe found right here.

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