Lemon Lavender Layer Cake Recipes

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.

Steps:

• For the cake: Preheat oven to 350 degrees and grease 2 (9 inch) round baking pans. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
• In medium saucepan heat butter, milk, and lavender over low heat just until mixture is hot and butter is melted. Remove from heat. Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs and sugar until thickened and lightened to a cream color. Beat in vanilla and lemon zest. On low speed gradually add flour mixture and mix until blended. Slowly add hot milk mixture and beat until combined.
• Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in pans for 10 minutes then carefully invert cakes onto cooling racks to cool completely.
• For the frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter and cream cheese until smooth. On low speed gradually add powdered sugar and beat until smooth. Beat in honey and lemon zest just until blended.
• To assemble: Place one of the cooled cake layers top side down on a serving plate and spread about a ½ cup of frosting over it. Top with remaining cake layer top side up and frost the top and sides of the cake with the rest of the frosting. Garnish cake with long strips of lemon zest and some crumbled lavender flowers. Keep cake in the refrigerator and bring out to room temperature when ready to serve.