LEMON BLUEBERRY LAVENDER CAKE WITH MASCARPONE BUTTERCREAM FROSTING
This lemon lavender cake is soooooo. A whole lot of layer cakes may wind up sterile and dry. This one is neither of these things. A good deal of butter, lemon juice, lemon zest, and buttermilk be sure that the cake layers are moist and packed with taste. Additionally, it is coated with jam and infused buttercream frosting. No lack of yums here.
It is pretty. This lavender cake that is blueberry is my go to spring up cake. I have a love of chocolate, as I am certain you are aware. However, this cake provides the skyscraper chocolate cake that I made a run for the money!
DESCRIPTION
A sky cake piled with taste and fresh blueberries, layered with buttercream frosting and homemade lavender dip.
INGREDIENTS
FOR THE CAKE
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 3 eggs
- 2 egg whites
- 2 cups sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 tsp lavender infusion
- 1 1/2 cups buttermilk
- Lemon pieces
FOR THE JAM
- 6 oz blueberries
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp water
FOR THE FROSTING
- 8 oz mascarpone
- 1 tsp lemon zest
- 1 tsp lavender infusion
- 1 teaspoon vanilla glue (if unavailable, you are able to substitute vanilla extract)
- Sugar
- 2 tbsp heavy cream
INSTRUCTIONS
- Grease 3 ″ straight border cake pans.
- In a medium bowlsift together baking powder, baking soda, flour, and salt together. Whisk until completely blended.
- At a standing mixer with a huge bowl plus a mixer, cream sugar, butter, and lemon zest until fluffy and light .
- Whisk in egg whites, eggs, vanilla extract, and lavender infusion onto a top speed until blended, about 2 minutes, scraping down sides as necessary.
- Whisk the flour mixture to the egg mixture until just blended.
- However pour in the buttermilk and lemon juice, mixing until blended.
- Fold in blueberries till combined.
- Pour batter into greased layer pans. Place onto a wire rack to cool or frosting will melt. *
MAKE THE JAM
- Stir all ingredients together for the jam over moderate heat.
- Bring to a boil and mash. Turn down the heat to low and simmer, covered, for 10 minutes.
- Chill till ready to use.
MAKE THE FROSTING
At a standing mixer with a mixer, whisk mascarpone and butter until creamy and light. Sift in the sugar. Insert cream, vanilla glue, and lavender extract. Whisk until smooth.
ASSEMBLE THE CAKE
- Place among the cake layers together with the other side down on a plate or cake rack After the cake layers are chilled. Spread the top with 1/3 of this jam and approximately 1 cup of frosting.
- Put the next layer on top of this coating and spread a second 1/3 of this jam and another 1 cup of frosting.
- Insert to create the cake. Frost the cake with half the rest of the frosting's remainder. Mix a few spoonfuls of sandpaper together with the jam. Frost the tops and sides of the cake together with the mix as desired. Place cake and chill for 10 minutes.
- Remove in the refrigerator and frost with frosting. Garnish with lavender buds, lemon pieces, and fresh blueberries.
- Put in the refrigerator to cool for 30 minutes to a hour is set.
- Cover cake and store in the refrigerator for 4-5 days.
NOTES
The cake twice can be made by you before! Let them cool on a wire rack, cover with a plastic wrap (still from the cake pans), and put in the refrigerator to cool until your ready to construct the cake the following day.