Strawberry Lemon Lavender Cake

The most beautiful combination of flavors I’ve ever tasted!

Every bite of this Strawberry Lemon Lavender Cake is a burst of beauty!

Lemon cake layers, lavender syrup and Silda’s Jam  in Strawberry Lemon Lavender

Lavender Italian Buttercream icing ties it altogether for the most refreshing cake I have ever tasted!

Refined Sugar Free Jam in the most unique flavors is what you will find with Silda’s Jam

Fresh fruits from the Hudson Valley in upstate New York sweetened only with maple syrup!

This was a sponsored recipe post but I do not gain any monetary benefit from your order

Be sure to check out Silda’s Jam website for more luscious flavors of refined sugar free jam!

WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!

Notes for Success:

While I am using a 14 cup capacity food processor to mix the cake batter, you can mix all the ingredients together by hand in a large bowl
Simply add the wet ingredients to the dry ingredients and whisk for about 50 strokes

The resulting cake is like a finely textured pound cake reminiscent of a butter cake!

Listed below is the recipe for 3-6″ Cake Layers; for a larger cake double the recipe for 2-8″ or 9″  cake layers

I’m using my Italian Buttercream recipe for the icing today but you can use any recipe you like the best
Infused with lavender and natural food coloring derived from Wolfberry Super Flower Powder *not sponsored
However you can always use whatever food color you have or like best for the color of the icing

When using lavender in recipes be sure to buy culinary food grade lavender

I almost decided against making the lavender syrup to soak the layers, since there’s already so many components to this cake
But I am so glad I decided to make it because this subtle lavender in every bite is what ties everything together!

The candied lemon is completely optional but every single component of this cake works together like a dream come true!

Bring  1 cup of sugar and 1 cup of water to a boil in a large sauce pot
Reduce the heat to a simmer & add 3 large thin sliced lemons
Simmer for 45 minutes to 1 hour turning every 10 minutes or so and be careful they are not layered on top of each other.
Transfer to a rack with a slotted spoon to cool
Store them in container in the refrigerator for up to 2 months

In the video you will see that I made an optional white chocolate trellis 

Check out this video here for just the chocolate decoration if you want to make this for yourself

Strawberry Lemon Lavender Cake

^{Lemon cake layers, lavender syrup and jam with Italian Buttercream icing for the most refreshing cake I have ever tasted!}

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 25 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings 8

Ingredients

  

1x2x3x

• 1 cup Your Favorite Jam
• 1½ cups Fresh Strawberries chopped

For the Lemon Cake:

• 2 cups All Purpose Flour 250g
• ¾ cup Granulated Sugar 150g
• 1½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 6 Tbs Fresh Squeezed Lemon Juice 90ml
• 3 teaspoons Lemon Zest
• 1 teaspoon Lemon Extract 5ml
• 8 Tbs Vegetable Oil 118ml
• 1 cup Plant Milk 240ml

For the Lavender Buttercream:

• 1 Recipe Italian Buttercream
• 2 Tbs Lavender Flowers 2 Tablespoons
• Violet Food Color as needed
• 2 Tbs Water

For the Lavender Syrup:

• ¼ cup Water
• ¼ cup Sugar
• 3 teaspoons Lemon Zest
• 1 Tablespoon Lavender flowers

Instructions

 

• Grease & parchment line your cake pans & preheat the oven to 350°F
• First prepare the lemon cake recipe by combining all the ingredients together in the food processor (or in a large mixing bowl to whisk by hand)
• Process to a smooth batter then divide the batter evenly amongst your prepared cake pans
• Bake for about 25 minutes or when you insert a toothpick it yields moist crumbs not raw batter
• Cool in the pans until you can safely touch them without burning your fingers then flip the cakes out onto a cooling rack
• Prepare the Italian Buttercream recipe according to the recipe instructions for that recipe
• Meanwhile combine the water & lavender flowers together in a small sauce pot and steep for about 30 minutes
• Cool to COLD then strain through a cheesecloth or mesh strainer pressing out all the juice from the flowers, then add to the buttercream recipe at the last stage of mixing
• Next prepare the lavender syrup by steeping lavender flowers with the water, sugar & lemon zest in a small sauce pot & bring to a low boil then turn off the heat & steep for 10 minutes. Strain & reserve the syrup for later
• Now assemble the cake as shown in the video tutorial

Video

Notes

Be sure to read the notes for success section above the recipe 

Storage Strawberry Lemon Lavender cake can be kept at room temperature in a cool spot for one day (maybe 2 if it is not too hot) For longer storage keep refrigerated for up to 1 week. The cake layers can be frozen (wrapped well) for up to 1 month

Tried this recipe?Let us know how it was!