Lavender Cake with Lavender Cream Cheese Icing

• Vegetarian

• Produce

  • 2 tsp Culinary lavender buds, dried

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 3/4 cups Cake flour
  • 5 cups Powdered sugar
  • 3/4 tsp Sea salt
  • 1 2/3 cups Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 drops Culinary lavender oil
  • 8 drops Lavender oil

• Dairy

  • 2 sticks 1 cup of butter
  • 2 packages 16 oz of cream cheese
  • 3/4 cup Butter
  • 1 cup Whole milk

Found on savorthebest.com

Description

Ingredients

• 2-3/4 cups cake flour (300 grams)
• 1-2/3 cups sugar, superfine is best (330 grams)
• 1 Tablespoon baking powder
• ¾ teaspoon sea salt
• ¾ cup butter, (12 tablespoons) softened
• 4 large egg whites, plus 1 whole large egg
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 8-10 drops lavender oil, about ⅛ teaspoon (see Notes)
• 2 teaspoon, dried, culinary lavender buds, pulverized in a pestle or ground in a spice mill
• 1 cup of butter (2 sticks), room temperature
• 16 oz of cream cheese (2 packages), room temperature
• 5 - 6 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 2-5 drops of culinary lavender oil (or to preferred taste-see Notes)

Directions

• Preheat the oven to 350°F
• Prepare two 9”x2” round pans by lining them with parchment paper and then spray the paper with non-stick spray.
• Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and mix until evenly crumbly, it should resemble damp sand.
• Add the egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
• In a small bowl, whisk the milk with the vanilla and the lavender oil (see Notes). Add this mix ⅓ at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl. Remove the bowl from the mixer and fold the crushed lavender buds into the batter.
• Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
• With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
• Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. With the mixer on the slow speed, carefully add one drop of the oil at a time and mix well. Taste for flavor and add more oil a drop at a time to get the desired taste.
• Spread icing on the cooled cake and refrigerate until serving.