Rosy Lemon Cake with Blackberries and a Lavender Buttercream10
- 3/4 cup of unsalted softened butter
- 1 cup of sugar
- 4 eggs - separated
- 1/2 teaspoon vanilla extract
- 2 teaspoons rose extract
- Zest of 1 lemon
- 1 cup of milk at room temperature - slightly warm milk.
- 1 1/2 cups flour
- 3/4 cup of super fine almond flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 cups fresh blackberries
- 1 tablespoon cornstarch
- 1 1/2 sticks of softened butter
- 1/2 cup fresh black berries
- Juice and zest of 1 lemon
- 2 drops of blue food coloring optional
- 3 cups of sifted powdered sugar
- 1 tablespoon edible lavender
- Cream together the butter and sugar in a large mixing bowl until fluffy, about 3 minutes. Add in the egg yolks, lemon zest, vanilla and rose extract.
- Mix together until smooth and then add in the cup of gently warmed milk.
- In a separate bowl, sift together all the dry ingredients. Add to the wet ingredients and mix just until combined.
- In another bowl, whisk together the egg whites until they form medium peaks, about 3 minutes.
- Using a spatula, gently fold in the egg whites into the cake batter and fold until mixed through but not over mixed.
- Divide the cake batter evenly in two 9 in” round cake pans that have been buttered and floured.
- Toss the blackberries with the cornstarch so they are lightly dusted and then drop 10-12 of them in each pan.
- Bake the cake at 350º for 30 minutes or until golden brown. Let them cook almost completely in the pan and then invert onto wire rack to further cool.
- As the cake cools for at least 30-45 minutes, make the frosting:
- Cook the 1/2 cup of blackberries on the stove with 1 tablespoon of water. Let the blackberries cook down for 15 minutes, stirring and smashing the berries to release their juices.
- Then combine the butter, 1 tablespoon of the blackberry liquid, sugar, lemon zest and juice and the lavender in a large mixing bowl. Use a hand mixer to whip frosting together until light and airy. If you would like it to have a more purple color, add 2 drops of blue food coloring!
- Frost the cake however you fancy! I like to top with fresh slices of lemon and a little fresh lavender.
Enjoy and always,
with love + salt