Lavender is one of my favorite scents. It is so soothing to put the essential oils in the infuser before bed or to work in the garden smelling the flowers. Last year, I had a mini lavender tree which bloomed beautiful purple flowers (until I killed it). This cake was inspired by a new technique I decided to try. A client asked for a lavender flavored macaron so I knew I had to give it a shot.
This week's Cake of the Week is Lemon Lavender. This cake was super fun to make. I started off by mixing up a traditional white cake and added lemon zest and lemon oil extract to make lovely lemon cake. The cake itself was moist and rich, but wasn't overly lemony. It had just a hint of lemon without being overpowering.
For the buttercream, I started with my traditional rich vanilla buttercream and layered vanilla in between the lemon layers. Then infused dried food-grade lavender with heavy whipping cream to make something like a hot lavender cocoa. It smelled so good and was very strong. I whipped that in with my vanilla buttercream and added just a bit of purple dye to create a light lavender flavored buttercream. The cake is decorated with the same lavender flowers used to flavor the icing.