Description
A refreshing lavender lemon cream cake with white chocolate frosting, perfect for spring and summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp dried lavender
- 1 tbsp lemon zest
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, mix flour, sugar, lavender, lemon zest, baking powder, and salt.
- Add butter, eggs, milk, and vanilla extract. Mix until smooth.
- Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Melt white chocolate chips with heavy cream over low heat. Stir until smooth.
- Spread frosting over the cooled cake. Serve chilled.
Notes
- Use fresh lavender for a stronger flavor.
- Adjust lemon zest to taste.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lavender cake, lemon dessert, white chocolate frosting, spring cake