Lavender Lemon Blackberry Cake

This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! Every bite of this lavender cake is filled with incredible flavor, reminiscent of a summery, sunny French countryside.

You’ll love the not-too-sweet cake and cream combined with the zesty lemon and fruity blackberry. The lemon blackberry cake layers are delicate, very moist and bursting with lemon flavor. I love how the lemon zest complements the blackberry flavor.

Ingredients
For Lemon Blackberry Cake Layers

• 3/4 cup unsalted butter softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs separated
• 1 zest from lemon
• 1 cup milk lukewarm
• 1 1/2 cups all-purpose flour
• 3/4 cup almond flour
• 4 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blackberries
• 1 tbsp cornstarch

For French Buttercream

• 1/3 cup water
• 1 cup granulated sugar
• 5 egg yolks
• 2 cups unsalted butter softened
• 1/4 tsp lavender oil
• purple food coloring optional

Instructions
How to Make Lavender Cake:

1. Preheat oven to 350F (177C). Line three, 8-inch (20 cm) cake rounds with parchment paper and grease the sides.
2. In a large mixing bowl, cream together the butter and sugar with a hand mixer for 2 to 3 minutes, until light fluffy. Add the egg yolks, vanilla extract and lemon zest. Mix again until cream and smooth, then pour in the milk but do not mix.

For full intruction please click the link : natashaskitchen.com

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