Description
A fragrant Lavender Cake with Lavender Buttercream that transports you to a peaceful garden, perfect for special occasions and tea parties.
Ingredients
- 1½ sticks (¾ cup) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 4 large egg yolks, at room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 tbsp dried culinary lavender, finely crushed
- ¾ tsp salt
- 1¼ cups buttermilk, at room temperature
- ⅓ cup granulated sugar (for syrup)
- ⅓ cup water
- 2 tbsp dried culinary lavender (for syrup)
- ½ cup unsalted butter, softened (for frosting)
- 2⅓ cups powdered sugar, sifted
- 2 tbsp cooled lavender simple syrup
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate the eggs and egg yolks one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine the flour, baking powder, crushed lavender, and salt in a separate bowl, then mix well.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the lavender simple syrup by simmering the granulated sugar, water, and dried lavender in a saucepan. Stir until sugar dissolves, then let it cool.
- Beat together the softened butter and sifted powdered sugar until smooth. Add the cooled lavender syrup and vanilla extract, mixing until creamy.
- Frost the cooled cakes generously with the lavender buttercream.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to two months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American