Lemon Blueberry Lavender Cake with Mascarpone Buttercream Frosting
A springtime sky high cake stacked with fresh blueberries and zesty flavor, layered with homemade blueberry lavender jam and mascarpone buttercream frosting.
INGREDIENTS
FOR THE CAKE
3 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 large eggs, room temperature
2 egg whites, room temperature
2 cups granulated sugar
1 tablespoon lemon zest
2 teaspoons vanilla extract
1 teaspoon lavender extract
1 1/2 cups unsalted butter, room temperature
1 1/2 cups buttermilk
1/3 cup lemon juice
1 1/2 cups fresh blueberries, plus extra for garnish
Lemon slices, culinary lavender buds for garnish
FOR THE JAM
6 ounces blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons water
1/4 cup granulated sugar
FOR THE FROSTING
1 1/2 cups unsalted butter
8 ounces mascarpone
1 teaspoon lemon zest
1 teaspoon lavender extract
1 teaspoon vanilla paste (if unavailable, you can substitute vanilla extract)
3 cups powdered sugar
2 tablespoons heavy cream
INSTRUCTIONS
MAKE THE CAKE LAYERS
Preheat oven to 350˚F. Grease 3 8″ straight edge cake pans. Line with parchment paper and grease.
In a medium bowl, sift together flour, baking soda, baking powder, and salt together. Whisk until completely mixed.
In a standing mixer or with a hand held mixer and a large bowl, cream butter, sugar, and lemon zest until light and fluffy, about 5 minutes.
next instruction : www.aberdeenskitchen.com
INGREDIENTS
FOR THE CAKE
3 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 large eggs, room temperature
2 egg whites, room temperature
2 cups granulated sugar
1 tablespoon lemon zest
2 teaspoons vanilla extract
1 teaspoon lavender extract
1 1/2 cups unsalted butter, room temperature
1 1/2 cups buttermilk
1/3 cup lemon juice
1 1/2 cups fresh blueberries, plus extra for garnish
Lemon slices, culinary lavender buds for garnish
FOR THE JAM
6 ounces blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons water
1/4 cup granulated sugar
FOR THE FROSTING
1 1/2 cups unsalted butter
8 ounces mascarpone
1 teaspoon lemon zest
1 teaspoon lavender extract
1 teaspoon vanilla paste (if unavailable, you can substitute vanilla extract)
3 cups powdered sugar
2 tablespoons heavy cream
INSTRUCTIONS
MAKE THE CAKE LAYERS
Preheat oven to 350˚F. Grease 3 8″ straight edge cake pans. Line with parchment paper and grease.
In a medium bowl, sift together flour, baking soda, baking powder, and salt together. Whisk until completely mixed.
In a standing mixer or with a hand held mixer and a large bowl, cream butter, sugar, and lemon zest until light and fluffy, about 5 minutes.
next instruction : www.aberdeenskitchen.com