Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a world of delicate flavors and irresistible sweetness! This extraordinary Lemon Layer Cake with Blueberry Lavender Buttercream is not just a dessert—it's a masterpiece that combines the bright, zesty notes of lemon with the sophisticated elegance of lavender and the burst of fresh blueberries. Whether you're looking to impress guests at a special occasion or simply craving a show-stopping treat, this recipe promises to elevate your baking skills and create a dessert that's as beautiful as it is delicious.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup milk
- 1/4 cup lemon juice
- 1 cup blueberries
- 1/2 cup lavender syrup
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent the cakes from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- In a separate bowl, combine the milk and lemon juice. Let it sit for about 5 minutes to create a buttermilk effect.
- Gradually add the dry flour mixture to the creamed butter and sugar, alternating with the milk and lemon juice mixture. Start and end with the flour mixture. Mix until just combined; do not overmix.
- Gently fold in the blueberries, being careful not to crush them. This will add a burst of flavor and color to your cake layers.
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through baking for even results.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the blueberry lavender buttercream. In a large mixing bowl, beat the softened unsalted butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined. Then increase to medium speed and beat until fluffy, about 3-5 minutes.
- Add the lavender syrup to the buttercream, mixing until well incorporated. If you desire a stronger flavor, you can add more lavender syrup to taste.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of blueberry lavender buttercream on top of the first layer.
- Place the second cake layer on top of the buttercream and repeat the process, spreading more buttercream on top of the second layer.
- Finally, place the third cake layer on top. Use the remaining buttercream to frost the top and sides of the cake, smoothing it out with a spatula or cake scraper.
- For decoration, you can top the cake with fresh blueberries and a sprinkle of dried lavender if desired.
- Slice the cake into 12 servings and enjoy your delicious Lemon Layer Cake with Blueberry Lavender Buttercream!
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough, dense cake.
- Even Baking: Rotate your cake pans halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the buttercream from melting.
- Lavender Syrup Tip: Start with a small amount of lavender syrup and adjust to taste—its flavor can be quite potent.
- Frosting Technique: For a smooth finish, use an offset spatula and a cake turntable if possible.
- Make Ahead: This cake can be prepared a day in advance, with flavors melding and improving overnight.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 125mg
