Lemon Lavender Cake
1 cup butter
1 3/4 cup white sugar
6 eggs whites
1/4 tsp lemon extract
3 cups flour
4 tsp baking powder
3 tbsp lavender flowers (you can get them in loose tea form at Whole Foods or Health Nuts)
1 1/4 cup buttermilk
1/2 tsp vanilla
1/4 tsp salt
Soak the lavender flowers in the buttermilk over night. Pour through a mesh sieve to get the flowers out.
Sift your flour with the salt and leavening. Sift it. I mean it. It really helps. Also, make sure to let your eggs and butter come to room temp. It's important!
Cream your butters and sugars together. Add in the flavorings. Add the flour and buttermilk in alternating thirds.
Beat the piss out of the egg white until they are glossy and fold them in to batter. Pour batter into 2 floured 9" cake rounds and bake in a pre-heated oven at 325 for about 35 mins.
I cribed this from Martha
6 large egg yolks
zest of 2 lemons
juice of about 4 or 1/2 cup
12 tbsp sugar
1/2 cup butter cold and cubed
Get an ice bath ready with a bowl. Whisk together yolks, zest and juice and sugar in a small sauce pan over medium heat and stir constantly. Cook until think enough to coat the back of a spoon. Like a hot lady.
Remove from heat and add the butter in piece by piece. Letting each one melt. Pour through a mesh sieve in to the bowl in the ice bath.
Place a sheet of plastic wrap onto the surface of the curd so it won't form a skin and chill at least 1 hour.
1 lb butter
5-7 cups icing sugar
1 tsp vanilla
1/4 cup whole milk
1 tsp lavender
Let the lavender soak in the milk over night.
Bring the butter to room temperature and beat until fluffy. Add in the vanilla and milk. Sift in the sugar until you get a nice icing consistency.
Once the cake layers are fully cooled, cut them each in half and assemble that bitch!