Whimsical September

A Family + Lifestyle Blog

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Lemon Cake with Lavender Frosting

Hello Whimsical September readers!
My name is Kait and I blog over at CommuniKait, where you can find posts on living in Hawaii, my favorite recipes, travel recaps and more! I have two cute chocolate Labs who make regular appearances, too 🙂 Today I’m popping in with one of my most popular recipes to date:

Lemon Cake with Lavender Frosting.

And I mean, what is better than a delicious cake? A delicious cake with even more delicious icing, that’s what. The combination of moist lemon cake with sweet lavender frosting is almost too good to be true! 
 
But I promise, it’s true…and the perfect dessert for your next party!
 
 
You Will Need:
 
2 ½ cups Cup4Cup flour
1 tbsp. fresh lemon zest
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 cup butter
1.5 cups granulated sugar
2 eggs and 3 egg yolks
2 tbsp. lemon juice
1 cup buttermilk
 
For The Frosting:
½ cup shortening
½ cup butter, room temperature
5 cups confectioner’s sugar
1 tsp. culinary lavender 
 
Lemon cake with a homemade lavender frosting recipe :And I mean, what is better than a delicious cake? A delicious cake with even more delicious icing, that's what. The combination of moist lemon cake with sweet lavender frosting is almost too good to be true! 
 
Preparation
Preheat your oven to 350 degrees.
Heavily grease 3, 6-inch circular cake pans, making sure to get the sides really well.
In a large bowl, combine flour, baking powder, baking soda, salt and lemon zest.
In a separate bowl, mix 1 cup butter and sugar until well blended.
Beat in eggs, yolks and lemon juice.
Slowly combine dry mixture with wet mixture, adding in the buttermilk as you go.
When everything is well blended, pour mixture evenly into cake pans.
Tap each cake pan onto your countertop to release all air bubbles.
Bake for 25-30 minutes, or until slightly browned.
Remove from oven and let cool completely.
While cakes are cooling, mix together shortening, ½ cup butter, confectioner’s sugar and culinary lavender. 
When the cakes are completely cooled, remove from the pans and use a cake level to even off the tops. If you do not own a cake level a serrated knife will work. 
Place one cake on a cake stand and top with ⅓ of your icing.
Repeat this process until all of your icing and cakes have been used.
 

Garnish with fresh flowers or your favorite sprinkles and enjoy!

 

If you make this cake, I would love to know!
In the meantime, thank you so much to Erica for letting me take the reins today. 🙂

You can read more from Kait by visiting her site here. You can also find her on Twitter and Instagram.

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