Remember when I made the white chocolate lemon mousse (here)? It was soooo delicious!!! Well, after I made those filled lemon cups I still had lots of the mousse leftover…..what to do with it? Why, make a cake of course!! I still had some meyer lemons left and was excited to make a layer cake. With the lavender I still had from the lavender festival I thought why not combine the great flavors of lemon, lavender and blueberries….I think the results were amazing.
- Baking spray
- 1 3/4 cups (about 12 1/4 ounces) granulated sugar
- 2 tablespoons grated zest plus 1/4 cup juice from about 3 Meyer lemons
- 2 1/4 cups (about 9 ounces) cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, separated and at room temperature
- 8 ounces (2 sticks) unsalted butter, at room temperature.
- Preheat your oven to 350°F. I used 2 round cake pans, but you could also use springform pans. Lightly coat two 9-inch round cake pans with baking spray or butter. Line the bottoms of the pans with parchment paper rounds and butter or spray once again.
- Pulse 1 1/2 cups sugar and zest in food processor until combined and sugar is damp and yellow. Set aside.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl and set aside. Combine the milk, lemon juice, and vanilla and set aside.
- Whip the egg whites with a whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. Transfer the whites to a separate bowl.
- Beat the butter and lemon sugar with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add the flour mixture in three additions, alternating with milk mixture. Fold in egg whites and divide batter equally between prepared pans.
- Bake 20 to 25 minutes until a toothpick inserted comes out clean. Transfer cakes to cooling racks and cool 10 minutes in pans. Turn the cakes out directly onto racks, peel off and discard parchment, then invert so the tops are facing up. Cool completely, about 1 hour.
White Chocolate Lemon Mousse:
We have this from our previous post. See the recipe here.
Lavender Whipped Cream:
1 cup whipping cream
1 tsp. dried lavender, crushed
2 T. granulated sugar
In a small saucepan combine whipping cream and dried lavender. Bring to just a simmer. Remove from heat. Let steep for 30 minutes. Strain and discard lavender. Cover and chill whipped cream mixture at least 2 hours or until completely chilled.
Beat whipping cream and sugar until soft peaks form. Use at once or cover and chill up to 2 hours.
Place one cake layer on a plate and cover the layer with the lemon mousse.
Place the other cake layer on top. “Frost” the cake with the lavender whipped cream over top and sides.
Garnish with fresh blueberries and dried lavender.
Just eat and enjoy it!
Beijos e Tchau!