Ingredients
1
1/2 cups all-purpose flour
1
tbsp baking powder
3
eggs
3/4
cups white sugar
1
cup milk
1-2
tsp lavender extract
1
tsp vanilla
1
tbsp lavender buds finely chopped plus 1 more tbsp. to sprinkle on top
Syrup
1
cup water
1/2cup
(brown) sugar
Lemon
juice from ½ lemon
Icing
8oz
cream cheese
8oz
crème fraiche
½-3/4
cup confectioners’ sugar
2
tbsp lemon zest
Lemon
juice from ½ lemon
- Preheat oven at 350 degrees F (175 degrees C).Grease and flour a round pan for cake or a 9/13 inch pan for bars. Sift together flour and baking powder.
- Beat egg whites to soft peaks, and then continue beating while slowly adding the sugar, until stiff peaks have formed. Add egg yolks, one at the time, when evenly mixed fold in the flour mixture alternating with milk. Add Lavender extract (I used only 1 tbsp and the cake had just a hint of Lavender flavor, next time I will try 2 tsp for a little more intense flavor), 1tbsp finely chopped Lavender buds and 1 tbsp Vanilla extract. Pour batter into the prepared pan.
- Bake cake in preheated oven about 30-40 min, or until top has turned golden brown, and toothpick comes out clean.
- In a pot combine 1 cup water ½ cup brown sugar and lemon juice from 1/2 lemon ,whisk on a medium heat until sugar melted ,set aside.
- When the cake is done remove from pan, let it cool, and then cut it in two layers (if you baked the layers separate, skip this step). Use a skewer to poke holes all over the cake. Pour warm syrup evenly over the layers. Spread about 1/2 of the cream (see recipe below) on one of the layers, and then place the other layer on top. It is best if you assemble your cake in the pan that you used to baked it. Chill in the refrigerator for 2-3 hours, then take it out, remove from the pan and use the remaining cream to frost it. Sprinkle with lavender buds.
Beat
cream cheese with sugar until light and fluffy; add lemon zest and lemon juice.
Gently incorporate crème fraiche,
do not over mix or it might separate.
Enjoy!
