LEMON BLUEBERRY LAVENDER CAKE WITH MASCARPONE BUTTERCREAM FROSTING

In case you can’t tell, I’m tremendous pleased with myself. Baking isn't my forte so at any time when I create a recipe and it comes out I get SO excited. This one I’m fairly proud, and here’s why:

INGREDIENTS FOR THE CAKE 3 3/4 cups all objective flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon sea salt 3 huge 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 contemporary blueberries, plus more 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 would also just change vanilla extract) 3 cups powdered sugar 2 tablespoons heavy cream INSTRUCTIONS MAKE THE CAKE LAYERS Preheat oven to 350˚F. Grease 3 8″ instantly edge cake pans. Line with parchment paper and grease. In a medium bowl, sift collectively flour, baking soda, baking powder, and salt together. Whisk till totally mixed. In a status mixer or with a hand-held mixer and a huge bowl, cream butter, sugar, and lemon zest till faded and fluffy, about 5 minutes. Whisk in eggs, egg whites, vanilla extract, and lavender extract on a excessive velocity till combined, about 2 minutes, scraping down facets as needed. On a low speed, whisk the flour combination to the egg combination till simply combined. Still on a low speed, pour within the buttermilk and lemon juice, blending till simply combined. Gently fold in blueberries till simply combined. Pour batter flippantly into greased layer pans. Bake for 25-30 minutes, till a toothpick comes out blank while inserted into the middle of every cake. Set on a wire rack to cool, a minimum of one hour, or frosting will melt.* MAKE THE JAM In a small pot, stir all foods collectively for the jam over medium excessive heat. Bring to a boil and gently mash. Turn the warmth down to low and simmer, covered, for 10 minutes, stirring occasionally. Pour right into a container and permit cool completely. Chill till capable to use. MAKE THE FROSTING In a status mixer or with a handheld mixer, whisk butter and mascarpone till faded and creamy. Sift within the powdered sugar. Add lavender extract, vanilla paste, and heavy cream. Whisk till totally smooth. ASSEMBLE THE CAKE When the cake layers are cooled, vicinity one in all the cake layers with the flat aspect down on a plate or cake stand. With an offset spatula, unfold the ideal with about 1 cup of frosting and 1/3 of the jam. Place the moment layer on ideal of this frosted layer and unfold one other 1 cup of frosting and one other 1/3 of the jam. Add at the last layer, flat aspect as much as make the cake even. Lightly frost the relaxation of the cake with half of the remaining frosting. Mix a pair spoonfuls of frosting with the remaining jam. Frost the tops and facets of the cake with the combination as desired. Place cake in fridge and sit back for 10 minutes. Remove cake from the fridge and frost with remaining frosting. Garnish with contemporary blueberries, lemon slices, and culinary lavender buds. Place within the refrigerator to relax for 30 minutes to an hour, till frosting is set. Cover cake tightly and shop within the fridge for 4-5 days. NOTES You could make the cake layers the evening time before! Let them cool on a wire rack, disguise with a few plastic wrap (still within the cake pans), and vicinity within the fridge to relax till your capable to gather the cake the subsequent day.

First, it’s a layer cake. Those will be intimidating in general, a minimum of in my opinion.
Second, this lemon blueberry lavender cake is soooooo good. A lot of layer desserts can find yourself dry and tasteless. This one, I promise you, is neither of these things. Buttermilk, lemon juice, lemon zest, and lots of butter make certain the cake layers are moist and filled with flavor. Plus, it’s coated with selfmade jam and infused mascarpone buttercream frosting. No scarcity of yums here.

Third, the layers also are faded and fluffy. Ever had a white layer cake that’s soggy and dense? Gross. The secret: egg whites. Just NULL in vicinity of 1 entire egg does a WORLD of difference.

Fourth, it’s fairly . This lemon blueberry lavender cake is my new move to spring cake. As I’m certain you’re aware, I actually have a stable love of chocolate. But this cake provides the skyscraper chocolate cake I made for my marriage ceremony ceremony ceremony a run for its money!

When you verify out the recipe below, it can also just appear like much of steps (especially in contrast to my normal recipes). However, a nice white layer cake with an airy but flavorful frosting often does. It’s SO value it, belief me.

Now I’m going to cease speaking and simply present you the bajillion photographs I took of my lemon blueberry lavender cake satisfaction and joy. Get spring baking friends!

DESCRIPTION
A springtime sky excessive cake stacked with contemporary blueberries and zesty flavor, layered with selfmade blueberry lavender jam and mascarpone buttercream frosting.

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