LEMON BLUEBERRY LAVENDER CAKE WITH MASCARPONE BUTTERCREAM FROSTING

First, it’s a layer cake. Those can be intimidating in general, at least in my opinion.

Second, this lemon blueberry lavender cake is soooooo good. A lot of layer cakes can end up dry and tasteless. This one, I promise you, is neither of those things. Buttermilk, lemon juice, lemon zest, and plenty of butter make sure the cake layers are moist and full of flavor. Plus, it’s coated with homemade jam and infused mascarpone buttercream frosting. No shortage of yums here.

INGREDIENTS
FOR THE CAKE

• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 3 large eggs, room temperature
• 2 egg whites, room temperature
• 2 cups granulated sugar
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• 1 teaspoon lavender extract
• 1 1/2 cups unsalted butter, room temperature
• 1 1/2 cups buttermilk
• 1/3 cup lemon juice
• 1 1/2 cups fresh blueberries, plus extra for garnish
• Lemon slices, culinary lavender buds for garnish

FOR THE JAM

• 6 ounces blueberries
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1/4 cup granulated sugar

FOR THE FROSTING

• 1 1/2 cups unsalted butter
• 8 ounces mascarpone
• 1 teaspoon lemon zest
• 1 teaspoon lavender extract
• 1 teaspoon vanilla paste (if unavailable, you can substitute vanilla extract)
• 3 cups powdered sugar
• 2 tablespoons heavy cream

INSTRUCTIONS
MAKE THE CAKE LAYERS

1. Preheat oven to 350˚F. Grease 3 8″ straight edge cake pans. Line with parchment paper and grease.
2. In a medium bowl, sift together flour, baking soda, baking powder, and salt together. Whisk until completely mixed.
3. In a standing mixer or with a hand held mixer and a large bowl, cream butter, sugar, and lemon zest until light and fluffy, about 5 minutes.
4. Whisk in eggs, egg whites, vanilla extract, and lavender extract on a high speed until combined, about 2 minutes, scraping down sides as needed.
5. For full instructions : www.aberdeenskitchen.com

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