Rosy Lemon Cake with Blackberries and a Lavender Buttercream

Rosy Lemon Cake with Blackberries and a Lavender Buttercream

This lovely cake is simple, elegant and perfect for any occasion. The lemon and rose are a delicate touch without being overwhelming. Make it for a birthday party, Easter Sunday or just because you can have your cake and eat it, too!

Ingredients:

• 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

Frosting:

• 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

1. 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.

3. Mix together until smooth and then add in the cup of gently warmed milk.

4. In a separate bowl, sift together all the dry ingredients. Add to the wet ingredients and mix just until combined.

5. In another bowl, whisk together the egg whites until they form medium peaks, about 3 minutes.

6. Using a spatula, gently fold in the egg whites into the cake batter and fold until mixed through but not over mixed.

7. Divide the cake batter evenly in two 9 in” round cake pans that have been buttered and floured.

8. Toss the blackberries with the cornstarch so they are lightly dusted and then drop 10-12 of them in each pan.

10. 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.

12. As the cake cools for at least 30-45 minutes, make the frosting:

13. 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.

14. 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!

16. 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