Not only does this lemon lavender blackberry cake smell and taste amazing, it looks like something out of your favorite baking show. Every bite of this lavender cake is filled with incredible flavor. You’ll love the not-too-sweet cake and cream combined with the zesty lemon and fruity blackberry.
I always associate the scent and flavor of lavender with the French countryside. For this cake, I combined several flavors to create an unforgettable cake! The tender and lemony cake is dotted with fresh blackberries, all frosted with a lavender French buttercream. This buttercream is different from traditional buttercreams—velvety smooth, not too sweet and perfect for this cake. Garnish the top with fresh lavender and blackberries for a show stopping presentation. The perfect berry-filled cake for any and all occasions.
For Lemon Blackberry Cake Layers
1 1/2 cups all-purpose flour
4 tsp baking powder
3/4 cup almond flour
1 tbsp cornstarch
1/4 tsp salt
1 cup granulated sugar
3/4 cup unsalted butter softened
1 cup milk lukewarm
4 large eggs separated
1 tsp vanilla extract
1 cup fresh blackberries
1 zest from lemon
For French Buttercream
2 cups unsalted butter softened
1 cup granulated sugar
5 egg yolks
1/3 cup water
1/4 tsp lavender oil
purple food coloring optional
Make Lavender Cake
Preheat the oven to 350°F (177°C). Line three 8-inch (20-cm) cake rounds with parchment paper and grease the sides.
In a large bowl, whisk together the flour, almond flour, baking powder and salt to combine.
In a large mixing bowl, beat together the butter and sugar for 2 to 3 minutes, until fluffy. Add the egg yolks, vanilla and lemon zest.
Mix again until smooth, then pour in the milk.
Add the flour mixture into the cake batter and fold gently just until incorporated.
In a separate bowl, whisk the egg whites on high speed for 2 to 3 minutes, until medium peaks form. Fold the egg whites into the batter gently until well combined.
Divide the cake batter evenly between the three cake pans. Toss the fresh blackberries in the cornstarch, then add 6 to 8 berries into each pan, spacing them equally apart.
Bake the cakes for 25 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool completely in the pans set on a wire rack.
Make French Buttercream Frosting
Place the egg yolks into a stand mixer bowl and whisk on high speed for 7 to 8 minutes, until they are thick and pale and ribbon off the whisk.
Combine the water, sugar and corn syrup in a small saucepan and attach a candy thermometer to the side. Cook the syrup over medium heat for about 7 to 8 minutes until it reaches 238°F (114°C).
Remove the syrup from the heat, pour the hot syrup into the egg yolks and mix on medium speed. Once all the syrup is added, turn the mixer up to high speed and whisk until the egg yolks are doubled in size and reach medium peak stage, about 7 to 9 minutes; it should be cooled and just lukewarm to the touch.
Add the butter slowly to prevent the cream from separating, mixing well after each addition. Add the lavender oil and purple food color last.
Assembling the Lavender Cake
Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake. Repeat with the remaining 3 cake layers. Smooth the frosting over the top and sides. Garnish the top as desired, with blackberries, lavender and greens.
Serve or store in the fridge for up to 3 days.