Lemon Lavender Cake
| PREP TIME: 20 MIN | BAKE TIME: 25 MIN | TOTAL TIME: 45 |
This cake comes together in no time and the flavors of the lemon and lavender together are amazing!
Ingredients
Lemon Cake
- 1 1/3 Cups All Purpose Flour
- 3/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 6 Tbsp Unsalted Melted Butter
- 3/4 Cup Granulated Sugar
- 2/3 Cup Buttermilk
- 3 TBSP Fresh Squeezed Lemon Juice
- 2 Tbsp Lemon Zest
- 1 1/2 TBSP Vegetable Oil
- 1 Large Egg
- 1 Egg Yolk
- 1 Tsp Vanilla
Lavender Buttercream
Instructions
- Make sure all your wet ingredients are room temp so this batter can come together beautifully
- Preheat the oven to 350F. Grease and line with parchment paper a 8x8 cake pan.
- Begin by adding your lemon zest to your sugar and with your fingers or a spoon blend it together so that the lemon flavor and juices go into your sugar.
- Next in a bowl add melted butter, buttermilk, sugar, oil, eggs, lemon juice and vanilla and whisk until combined.
- Sift your dry igredients and add them into the wet ingredients mixture and whisk until combined.
- Add batter into your prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out mostly dry.
- Allow cake to cool completely.
- While your cake cools prepare your buttercream.
- Using a stand mixer or hand mixer beat butter on Med-High speed for 3-5 minutes until the butter is soft and fluffy.
- Add the vanilla and lavender extract to the milk.
- Scrape the sides and bottom of the bowl and on low speed begin to add the powdered sugar one cup at a time adding the milk in between.
- Once you have added all the powdered sugar and milk scrape the sides and bottom of the bowl again and beat for another 3-5 minutes until soft and lighter in color.
- Once your cake is completely cooled, remove the cake from the pan and into your favorite cake plate and frost the top to your liking.
- Now the part you have been waiting for... enjoy!
- Share your pics with me on social media! #sweetmelibakery #ad
