Lemon Lavender Cake

sugarandsparrow.com

Julie Loves food

subheading: LEMON CAKE:

2 ¾ Cups (290g) sifted cake flour

1 Tbsp baking powder

½ tsp salt

1 ⅔ Cups (355g) granulated sugar

1 Cup (226g) unsalted butter, room temperature

3 large eggs, room temperature

½ Cup (120g) sour cream, room temperature

1 Tbsp fresh lemon zest about 1 medium lemon

1 tsp pure lemon extract

½ tsp pure vanilla extract

1 Cup (240ml) whole milk, room temperature

subheading: LAVENDER BUTTERCREAM:

⅓ Cup (80ml) whole milk

2 Tbsp (8g) dried culinary lavender

1 ½ Cups (339g) unsalted butter, room temperature

5 ¼ Cups (630g) powdered sugar

2 tsp pure vanilla extract

¼ tsp salt, or to taste

2 to 4 drops purple food coloring* optional

subheading: GARNISHES:

6 candied lemon slices**

1 Tbsp dried culinary powder

Directions at sugarandsparrow.com

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