Strawberry Lemon Lavender Cake – Gretchen’s Vegan Bakery

Probably the most lovely mixture of flavors I’ve ever tasted!

Each chunk of this Strawberry Lemon Lavender Cake is a burst of magnificence!

Lemon cake layers, lavender syrup and Silda’s Jam  in Strawberry Lemon Lavender

Lavender Italian Buttercream icing ties it altogether for essentially the most refreshing cake I’ve ever tasted!

Refined Sugar Free Jam in essentially the most distinctive flavors is what you will see with Silda’s Jam

Contemporary fruits from the Hudson Valley in upstate New York sweetened solely with maple syrup!

This was a sponsored recipe publish however I don’t acquire any financial profit out of your order

You should definitely take a look at Silda’s Jam web site for extra luscious flavors of refined sugar free jam!

WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!

Notes for Success:

Whereas I’m utilizing a 14 cup capability meals processor to combine the cake batter, you possibly can combine all of the elements collectively by hand in a big bowl
Merely add the moist elements to the dry elements and whisk for about 50 strokes

The ensuing cake is sort of a finely textured pound cake harking back to a butter cake!

Listed beneath is the recipe for 3-6″ Cake Layers; for a bigger cake double the recipe for 2-8″ or 9″  cake layers

I’m utilizing my Italian Buttercream recipe for the icing at the moment however you need to use any recipe you want the very best
Infused with lavender and pure meals coloring derived from Wolfberry Tremendous Flower Powder *not sponsored
Nevertheless you possibly can at all times use no matter meals colour you’ve got or like finest for the colour of the icing

When utilizing lavender in recipes remember to purchase culinary meals grade lavender

I nearly determined in opposition to making the lavender syrup to soak the layers, since there’s already so many parts to this cake
However I’m so glad I made a decision to make it as a result of this refined lavender in each chunk is what ties every little thing collectively!

The candied lemon is totally elective however each single element of this cake works collectively like a dream come true!

Deliver  1 cup of sugar and 1 cup of water to a boil in a big sauce pot
Cut back the warmth to a simmer & add 3 massive skinny sliced lemons
Simmer for 45 minutes to 1 hour turning each 10 minutes or so and watch out they don’t seem to be layered on high of one another.
Switch to a rack with a slotted spoon to chill
Retailer them in container within the fridge for as much as 2 months

Within the video you will notice that I made an elective white chocolate trellis 

Try this video right here for simply the chocolate ornament if you wish to make this for your self

Strawberry Lemon Lavender Cake

^{Lemon cake layers, lavender syrup and jam with Italian Buttercream icing for essentially the most refreshing cake I’ve ever tasted!}

Prep Time 4 hours hrs

Cook dinner Time 25 minutes minutes

Whole Time 4 hours hrs 25 minutes minutes

Elements  

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For the Lemon Cake:

• 2 cups All Objective Flour 250g
• ¾ cup Granulated Sugar 150g
• 1½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 6 Tbs Contemporary Squeezed Lemon Juice 90ml
• 3 teaspoons Lemon Zest
• 1 teaspoon Lemon Extract 5ml
• 8 Tbs Vegetable Oil 118ml
• 1 cup Plant Milk 240ml

For the Lavender Buttercream:

For the Lavender Syrup:

• ¼ cup Water
• ¼ cup Sugar
• 3 teaspoons Lemon Zest
• 1 Tablespoon Lavender flowers

Directions 

• Grease & parchment line your cake pans & preheat the oven to 350°F

• First put together the lemon cake recipe by combining all of the elements collectively within the meals processor (or in a big mixing bowl to whisk by hand)

• Course of to a clean batter then divide the batter evenly amongst your ready cake pans

• Bake for about 25 minutes or if you insert a toothpick it yields moist crumbs not uncooked batter

• Cool within the pans till you possibly can safely contact them with out burning your fingers then flip the truffles out onto a cooling rack

• Put together the Italian Buttercream recipe in keeping with the recipe directions for that recipe

• In the meantime mix the water & lavender flowers collectively in a small sauce pot and steep for about half-hour

• Cool to COLD then pressure by way of a cheesecloth or mesh strainer urgent out all of the juice from the flowers, then add to the buttercream recipe on the final stage of blending

• Subsequent put together the lavender syrup by steeping lavender flowers with the water, sugar & lemon zest in a small sauce pot & carry to a low boil then flip off the warmth & steep for 10 minutes. Pressure & reserve the syrup for later

• Now assemble the cake as proven within the video tutorial

Video

Notes

You should definitely learn the notes for achievement part above the recipe 
Storage Strawberry Lemon Lavender cake will be stored at room temperature in a cool spot for in the future (perhaps 2 if it isn’t too sizzling) For longer storage preserve refrigerated for as much as 1 week. The cake layers will be frozen (wrapped nicely) for as much as 1 month