Lavender Lemon Cake will be the hit of your next celebration! This cake
combines layers of lavender cake infused with lavender simple syrup, then
filled with lemon curd and frosted with white chocolate buttercream.
And so I
know, I only make a cake for myself on the occasional blue moon. Last time I made a legit birthday cake for
myself was on my 40th. I
thought that number merits a cake.
This year I’m
turning 45 and I thought that would be a nice round number to have a cake. I also wanted to recreate a cake I made a while
back but never got the chance to take decent pictures that I could share in
here in my blog. It got devoured real
fast and I got rave reviews on how it was delicious.
A few years
ago, I went to a lavender farm in the south of Quebec called Bleu Lavande. It was a lovely day touring the fields and
learning the process of how they make the lavender oil.
place of course smelled heavenly. My
only thought was I want to make a lavender cake! So I grabbed a tin of the culinary lavender
they had and went on my merry way.
cake is such a sophisticated flavour.
But you have to be very careful about using too much lavender as the
flavour might be too empowering and the cake will taste more like soap or
I know I
want to add lemon, and white chocolate would be so good too. These flavours would balance out the floweriness
of the lavender.
this cake is one of my faves so far. Flowery,
rich and tart. I winner in my books.
So back to
I had this
fantasy in my head that I want to put all 45 candles on my cake and blow them
Let me tell
you that whilst all 45 candles can fit on a 6” cake, it took 3 of us to light
up all 45 candles. #oldageproblems
thought I had a fantastic idea of using a blowtorch to light up the candles,
coz I thought it would be faster that way.
I think I saw it on a show on tv one time and I thought that it was so
t do that. Just listen to me and don’t.
smoke alarms later and a melting cake I was finally able to blow my cake.
how 45 candles looks like all lit in a 6” cake.
And see me blowing it all out, part excited part terrified that the cake just
might burst into flames!
Note to self, just stick to those numbered candles. Two candles are enough, okay maybe even 3 max, if I get to live to a 100.
all in good fun! My 45th birthday was literally lit!
How to Pipe
Buttercream Lavender Flowers
The piping of the buttercream lavender flowers on this cake is reminiscent of those impressionistic paintings.
There but not there, nothing precise was how I approached piping these flowers. With just little points and lines, I was able to recreate a "lavender field" on the cake.
Watch the video below on how to make the buttercream lavender cake
leaves, colour some buttercream with Moss green colouring. Sometimes I like to add a tiny bit of brown
in the pastry bag before adding in the green, this way it will have a nice two
tone colours that will give the leaves more depth and realism.
And for the lavender, colour the buttercream
with violet and a bit of Delphinium Blue to tone down the colour a bit.
First make the background “foliage” by spreading some of the green buttercream
using a small tapered angled spatula.
some stems using pastry tip # 2. Make the stems different heights angled in
different directions. Don’t worry if the
lines aren’t straight or it comes out squiggly or if you dig in the cake while
piping it (like I did as you will see in the video). We can always cover up our mistakes with some
lavender or leaves.
#2 with the lavender butercream, pipe little dots to make the lavenders. I like to pipe them in bunches, so I start almost
halfway of the stem, wider or more dots on the bottom part then it tapers to less
dots on the top.
leaves using pastry tip # 81.
Now, repeat all around the cake.
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CAKE WITH WHITE CHOCOLATE BUTTERCREAM
6 oz (170
g) white chocolate
3/4 cup or 1-1/2 sticks (170 g) unsalted butter, softened
1-1/2 cup (300 g) granulated sugar
2 whole eggs
4 egg yolks
1 tsp vanilla
3 cups (375 g) cake flour
4 tsp baking powder
½ tsp salt
1 tbsp dried culinary lavender
1 1/4 cup buttermilk at room temp.
SIMPLE SUGAR SYRUP
1 tbsp dried culinary lavender
recipe of lemon curd. Keep chill in the
refrigerator until ready to use.
water and sugar in a sauce pan over medium heat. Once boiling, let it boil for one
minute. Then turn off the heat and add
the dried lavender. Let it steep and let
cool while you make the cake. Strain
before using it.
oven to 350°F; and line 3 x 6" round cake pans with parchment circles. You can also use 2 x 8" round cake pans (cakes won't be as high as 6" ones).
Melt 6 oz
of white chocolate either by using a double boiler or by microwaving it 30
seconds at a time until melted. Set
aside and let cool but keep it melted.
with sugar until lighter in colour and creamy. Whisk in the whole eggs and egg yolks and the
vanilla for about a minute. Add in the melted white chocolate and mix for one minute, stop and scrape down the sides with a rubber spatula, then mix for another minute until well blended.
In another bowl, sift cake flour with baking powder and salt. Add in the dried lavender (but first, crush it with your fingers to release the flavor and aroma).
Stir the flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
Pour batter in prepared cake pans and bake for approximately 40-50 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Cool completely.
WHITE CHOCOLATE BUTTERCREAM
Make one recipe of Italian Meringue Buttercream. Melt the other 6 oz of white chocolate, let cool and add it in the buttercream until it is well incorporated.
TO ASSEMBLE THE LAVENDER LEMON CAKE
Cut off the domed top of each lavender cake using a serrated knife. Place one piece on a cake board or serving platter. Drizzle the layer with some lavender simple sugar syrup.
Place some buttercream in a pastry bag fitted with a large round pastry tip or in my case I used just the coupler. Pipe a “dam” all around the edge of the cake with buttercream. Spread some buttercream in the center with an angled spatula right up to the piped dam. Add in the lemon curd on top of the buttercream and spread as well.
Place another layer of cake and repeat the process again - drizzle the syrup, make a dam, add buttercream and lemon curd. Then cover with the last layer of cake. Don’t forget to drizzle with the syrup.
The layers of cake maybe sliding off due to the lemon curd. Place it in the fridge to chill so that it will be easier to handle. Crumb coat the cake with some buttercream and place in the fridge til set, about 15 minutes. Frost with the rest of the buttercream and decorate as desired.
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