Lavender Lemon Cream Cake with White Chocolate Frosting

Recipe for Lavender Lemon Cream Cake with White Chocolate Frosting:

_Ingredients:_

For the cake:

- 2 1/4 cups all-purpose flour

- 2 1/2 teaspoons baking powder

- 1 teaspoon salt

- 1 cup unsalted butter (softened)

- 1 3/4 cups granulated sugar

- 4 large eggs

- 2 teaspoons grated lemon zest

- 2 tablespoons freshly squeezed lemon juice

- 1 teaspoon dried lavender buds

For the lemon cream:

- 1 cup heavy cream

- 2 tablespoons granulated sugar

- 1 tablespoon lemon juice

For the white chocolate frosting:

- 1 cup white chocolate chips

- 1/2 cup unsalted butter (softened)

- 1 1/2 cups powdered sugar

- 2 teaspoons vanilla extract

_Instructions:_

1. Preheat oven to 350°F. Grease and flour three 8-inch round pans.

2. Prepare cake: Beat butter, sugar, eggs, lemon zest, lemon juice, and lavender.

3. Add flour mixture: Gradually add flour, baking powder, and salt.

4. Bake: 20-25 minutes or until a toothpick comes out clean.

5. Prepare lemon cream: Whip heavy cream, sugar, and lemon juice.

6. Assemble: Layer cake, lemon cream, and white chocolate frosting.

7. Frost: Melt white chocolate, beat with butter, powdered sugar, and vanilla.

_Nutrition (per serving):_

Calories: 520

Fat: 34g

Saturated Fat: 20g

Cholesterol: 60mg

Sodium: 250mg

Carbohydrates: 55g

Fiber: 2g

Sugar: 40g

Protein: 6g

_Variations:_

- Add edible flowers to frosting.

- Replace lavender with lemon verbena.

- Use dark chocolate instead of white.

_Tips:_

- Use high-quality lavender.

- Don't overmix batter.

- Chill cake before assembling.

_Optional Variations:_

- Lavender Lemon Poppy Seed Cake

- Lavender Lemon Curd Cake

- Lavender Lemon Pound Cake

_Additional Tips:_

- To ensure even baking, rotate pans halfway.

- Use fresh lemons for best flavor.

- Store leftovers in an airtight container at room temperature.