Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Following a bad day, I decided to bake a cake. No recipe and never made before.
Every bite of this lavender cake is filled with incredible flavor. You'll love the not-too-sweet cake and cream combined with the zesty lemon and fruity blackberry. Lemon Lavender Cupcakes – easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices. You can have Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF using 29 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF
- You need of Cake.
- Prepare 480 ml of light coconut milk or milk of choice.
- It’s 2 tsp of apple cider vinegar.
- You need 2 tbsp of dried lavender flowers.
- Prepare 300 grams of granulated sugar.
- It’s 160 ml of olive oil.
- You need 4 tsp of vanilla extract.
- You need 240 grams of cornstarch.
- You need 140 grams of white sorghum flour.
- It’s 1 1/2 tsp of baking powder.
- Prepare 1 tsp of baking soda / bicarb.
- Prepare 1 tsp of salt.
- Prepare 1/2 tsp of xanthan gum.
- Prepare of Lavender Syrup.
- It’s 300 grams of sugar.
- You need 600 ml of water.
- You need 10 grams of dried lavender flowers (1/3 cup).
- Prepare of Raspberry Sauce.
- Prepare 280 grams of frozen raspberries.
- You need 3 tbsp of sugar.
- You need 60 ml of water.
- Prepare 1 tsp of cornstarch dissolved in 1tbsp water.
- It’s of Lemon Buttercream.
- It’s 450 grams of icing sugar / powdered sugar.
- It’s 340 grams of dairy & soy-free spread / butter such as gold foil Stork.
- It’s 1 of zest of 1 whole lemon.
- It’s 1/2 tsp of vanilla extract.
- You need 2 tbsp of lemon juice.
- Prepare of light coconut milk.
I made a cake with rose water a few weeks ago and was surprised by how much I loved the flavor, as did my taste testers. I'm sharing my recipe for this Boston Cream Crepe Cake, it's a cake that has custard layered in between crepes and topped with ganache frosting. This Lemon Curd Pavlova is a wonderful dessert any time! I garnished with lavender buds, lemon wedges and edible flowers found at Sprouts!
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins.
- Mix half of the milk with the vinegar and set aside.
- Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining.
- Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together.
- In another bowl mix together the flour, starch, baking powder, bicarb and salt.
- Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven.
- Bake for 30 minutes or until a toothpick tests done.
- Turn out onto a wire rack to cool.
- Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool.
- To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart.
- Stir in the cornstarch mixture, boil to thicken then strain and let cool.
- For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency.
- When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly.
- Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream.
- Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake.
- To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top.
Second, this lemon blueberry lavender cake is soooooo good. A lot of layer cakes can end up dry and tasteless. Buttermilk, lemon juice, lemon zest, and plenty of butter make sure the cake layers are moist and full of flavor. Plus, it's coated with homemade jam and infused mascarpone buttercream. I love lavender; it really doesn't get enough credit.
