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
A springtime sky high cake stacked with fresh blueberries and zesty flavor, layered with homemade blueberry lavender jam and mascarpone buttercream frosting.
For the Cake
- 3 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 large eggs, room temperature
- 2 egg whites, room temperature
- 2 cups granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon lavender extract
- 1 1/2 cups unsalted butter, room temperature
- 1 1/2 cups buttermilk
- 1/3 cup lemon juice
- 1 1/2 cups fresh blueberries, plus extra for garnish
- Lemon slices, culinary lavender buds for garnish
For the Jam
- 6 ounces blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/4 cup granulated sugar
For the Frosting
- 1 1/2 cups unsalted butter
- 8 ounces mascarpone
- 1 teaspoon lemon zest
- 1 teaspoon lavender extract
- 1 teaspoon vanilla paste (if unavailable, you can substitute vanilla extract)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Make the Cake Layers
- Preheat oven to 350˚F. Grease 3 8″ straight edge cake pans. Line with parchment paper and grease.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt together. Whisk until completely mixed.
- In a standing mixer or with a hand held mixer and a large bowl, cream butter, sugar, and lemon zest until light and fluffy, about 5 minutes.
- Whisk in eggs, egg whites, vanilla extract, and lavender extract on a high speed until combined, about 2 minutes, scraping down sides as needed.
- On a low speed, whisk the flour mixture to the egg mixture until just combined.
- Still on a low speed, pour in the buttermilk and lemon juice, mixing until just combined.
- Gently fold in blueberries until just combined.
- Pour batter evenly into greased layer pans. Bake for 25-30 minutes, until a toothpick comes out clean when inserted into the center of each cake. Set on a wire rack to cool, at least one hour, or frosting will melt.*
Make the Jam
- In a small pot, stir all ingredients together for the jam over medium high heat.
- Bring to a boil and gently mash. Turn the heat down to low and simmer, covered, for 10 minutes, stirring occasionally.
- Pour into a container and let cool completely. Chill until ready to use.
Make the Frosting
- In a standing mixer or with a handheld mixer, whisk butter and mascarpone until light and creamy. Sift in the powdered sugar. Add lavender extract, vanilla paste, and heavy cream. Whisk until completely smooth.
Assemble the Cake
- When the cake layers are cooled, place one of the cake layers with the flat side down on a plate or cake stand. With an offset spatula, spread the top with about 1 cup of frosting and 1/3 of the jam.
- Place the second layer on top of this frosted layer and spread another 1 cup of frosting and another 1/3 of the jam.
- Add on the final layer, flat side up to make the cake even. Lightly frost the rest of the cake with half of the remaining frosting. Mix a couple spoonfuls of frosting with the remaining jam. Frost the tops and sides of the cake with the mixture as desired. Place cake in fridge and chill for 10 minutes.
- Remove cake from the fridge and frost with remaining frosting. Garnish with fresh blueberries, lemon slices, and culinary lavender buds.
- Place in the refrigerator to chill for 30 minutes to an hour, until frosting is set.
- Cover cake tightly and store in the fridge for 4-5 days.
You can make the cake layers the night before! Let them cool on a wire rack, cover with some plastic wrap (still in the cake pans), and place in the fridge to chill until your ready to assemble the cake the next day.