Ingredients
Scale
- ¾ Cup unsalted butter, softened
- 1½ Cups granulated sugar
- 2 Large whole eggs, room temperature
- 4 Large egg yolks, room temperature
- 2 tsp vanilla extract
- 3 Cups all-purpose flour
- 4 tsp baking powder
- 1 Tbsp dried culinary lavender, finely crushed
- ¾ tsp salt
- 1¼ Cup buttermilk, room temperature
- ⅓ Cup granulated sugar (for lavender simple syrup)
- ⅓ Cup water (for lavender simple syrup)
- 2 Tbsp dried culinary lavender (for lavender simple syrup)
- ½ Cup unsalted butter (for lavender buttercream frosting), softened
- 2⅓ Cups powdered sugar, sifted
- 2 Tbsp cooled lavender simple syrup
- 1 tsp vanilla extract (for lavender buttercream frosting)
Instructions
- Preheat the oven to 350°F (177°C) and grease two 8-inch round cake pans lined with parchment paper.
- In a medium bowl, whisk together flour, baking powder, crushed lavender, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternately mix in the dry ingredients and buttermilk until just combined; avoid overmixing.
- Divide batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack.
- For the lavender simple syrup: Combine sugar, water, and dried lavender in a small saucepan; simmer until dissolved. Let steep before straining.
- To prepare the frosting: Beat softened butter until creamy, gradually add powdered sugar, then mix in cooled syrup and vanilla.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg