HEYhi I have about 293864091 pictures of my recipe today because I may be a smidge excited about it. Say hello to spring with lemon blueberry lavender cake with mascarpone buttercream frosting!
In case you can't tell, I'm super proud of myself. Baking is not my forte so whenever I create a recipe and it comes out I get SO excited. This one I'm particularly proud, and here's why:
First, it's a layer cake. Those can be intimidating in general, at least in my opinion.
Second, this lemon blueberry lavender cake is soooooo good. A lot of layer cakes can end up dry and tasteless. This one, I promise you, is neither of those things. Buttermilk, lemon juice, lemon zest, and plenty of butter make sure the cake layers are moist and full of flavor. Plus, it's coated with homemade jam and infused mascarpone buttercream frosting. No shortage of yums here.
Third, the layers are also light and fluffy. Ever had a white layer cake that's soggy and dense? Gross. The secret: egg whites. Just two in place of one whole egg does a WORLD of difference.
Fourth, it's pretty 😍. This lemon blueberry lavender cake is my new go to spring cake. As I'm sure you're aware, I have a strong love of chocolate. But this cake gives the skyscraper chocolate cake I made for my wedding a run for its money!
When you check out the recipe below, it might seem like a lot of steps (especially compared to my usual recipes). However, a good white layer cake with an airy but flavorful frosting usually does. It's SO worth it, trust me.
Now I'm going to stop talking and just show you the bajillion pictures I took of my lemon blueberry lavender cake pride and joy. Get spring baking friends!Print