Strawberry Lemon Lavender Cake
Lemon cake layers, lavender syrup and jam with Italian Buttercream icing for the most refreshing cake I have ever tasted!
Ingredients
- 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!