White Cake with Lemon Curd Filling and Lavender Frosting
Ingredients
2sticks softened unsalted butter
2cupssugar
3cupscake flour
3teaspoonsbaking powder
2teaspoonsvanilla
1cupmilk
5eggs whitesbeat until stiff peaks form
1tablespoonbutter to grease round baking pans
2tablespoonsflour for baking pans
½cupprepared lemon curdTrader Joe’s
Lavender Frosting
3/4cupsunsalted butterat room temperature
3-1/4cupspowdered sugar
1-2tablespoonscreamas needed
1teaspoondried culinary lavenderfinely chopped
1teaspoonvanilla extract
Edible flowers for garnishoptional
Instructions
Set oven rack in middle position. Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans; line the bottom of the pans with parchment paper rounds.
Mix butter and sugar with a blender on slow speed for 1 minute until mixed together. Turn up the speed to medium speed and beat until light and fluffy.
Add flour, baking powder, milk and vanilla extract to butter mixture. Beat on slow speed for one minute. Once flour is mostly incorporated turn up the speed to medium and beat for 1 more minute creating a thick batter.
In another bowl beat the egg whites until stiff peaks form. Fold the egg white mixture into the batter. The batter should now be creamy.
Divide batter evenly between two prepared cake pans. Place pans in the oven and bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 2 minutes. Invert pans onto wire racks and let cool completely, about 1 1/2 hours.
Once cakes have cooled, place once cake round onto plate. Spread the prepared lemon curd on the top of the cake leaving ½ inch rim. Place the second cake round onto the top of the lemon curd. Now your cake is ready to frost.
For the Frosting: Add butter to the bowl of your electric mixer and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, scraping down the sides if needed, beating the butter and sugar mixture until fluffy. Add cream, if necessary. Beat in the vanilla extract.
If the frosting seems to runny or too thin, you can add more powdered sugar, a little at a time. The frosting is ready once it is easily spreadable.