Lemon-Lavender Cake with Mascarpone Frosting
Author: Nicole
Ingredients
Cake
  • 2 cups granulated white sugar
  • 2 tightly packed tablespoons lemon zest (~ 2 lemons – save lemons for juice) (see Notes)
  • 2 sticks (1 cup) unsalted butter, softened
  • 3 eggs
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 cup buttermilk (see Notes)
  • 2 tablespoons fresh lemon juice (~ 2 lemons) (see Notes)
  • 2 teaspoons dried culinary lavender buds
Lemon Curd
  • 1 large egg, plus 2 large egg yolks
  • 3 ounces freshly squeezed lemon juice (~ 2 lemons) (see Notes)
  • ⅓ cup plus 1 tablespoon granulated white sugar
  • 5 tablespoons plus 1 teaspoon unsalted butter, at room temperature, cut into ¾-inch cubes
Frosting
  • 16 ounces mascarpone cheese
  • 1 cup lemon curd (see Notes)
  • 2 teaspoons lavender extract (optional) (see Notes)
  • For garnish: fresh lavender flowers or dried culinary lavender buds
Instructions
Make Cake:
  1. To increase the lemon flavor of the cake, 24 hours prior to preparing the cake, place sugar and lemon zest in a bowl. Mix with a fork until lemon zest is incorporated into sugar. Cover with plastic wrap and store at room temperature. (If you don’t have time to do this step, add the lemon zest with the lemon juice in the last step.)
  2. Preheat the oven to 325°F. Grease a 10-inch tube pan (like one used for Angel Food Cake). Wrap the bottom of the pan in two sheets of aluminum foil to avoid some of the batter oozing out in the oven. Set aside.
  3. Using a stand mixer or handheld mixer, cream the butter and sugar until light and fluffy on high speed, about 3 minutes.
  4. Add the eggs, one at a time, blending well on medium speed after each addition.
  5. Sift together flour, baking soda and salt.
  6. On low speed, stir the dry ingredients into the egg mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add the lemon juice, lemon zest (if you didn’t add it to the sugar) and lavender buds.
  7. Pour batter into the prepared tube pan. Set on the middle rack of the oven and bake for 60 to 70 minutes, or until the cake pulls away from the sides of the pan and a tester inserted in the center comes out clean.
  8. Cool cake in the pan, set on a wire rack, for 10 minutes. Remove cake from pan and cool completely before frosting. Don't worry if the cake doesn't look perfect coming out of the pan as the frostng will cover up any imperfections.
Make Lemon Curd:
  1. While the cake is cooling, prepare the lemon curd. (Alternatively, lemon curd can be prepared 24 hours in advance.)
  2. In a medium bowl, whisk together the whole egg and egg yolks and set aside.
  3. Combine the lemon juice and sugar in a small saucepan and place over medium-high heat. Stir until the sugar dissolves.
  4. As soon as it comes to a boil, pour the syrup over the eggs, whisking continuously.
  5. Return the mixture to the saucepan and cook over low heat for 4 to 5 minutes, stirring constantly with a wooden spoon until the mixture has thickened and one or two bubbles appear on the surface.
  6. Remove pan from heat and stir in the butter, one cube at a time, waiting until each piece melts before adding the next.
  7. When all the butter has melted and the mixture is smooth, transfer the curd to a clean container and cover the surface with plastic wrap – you want the plastic wrap to actually touch the surface to prevent it from forming a skin. Set aside to cool completely before placing in the refrigerator until needed. Makes 1 cup.
Make Frosting:
  1. Using a stand mixer or handheld mixer, place the lemon curd, mascarpone and lavender extract (if using) in the bowl with the whisk attachment in place. Beat on medium speed until thick, about 1 minute.
  2. Use a small spatula or butterknife to frost the top and sides of the cake.
  3. For garnish, top with fresh lavender flowers or dried culinary lavender buds.
  4. Store frosted cake (covered) in the refrigerator. Take out 30 minutes prior to serving.
  5. Cake can be prepared and frosted one day in advance.
Notes
* This is a pretty easy recipe for lemon curd. If you prefer not to make your own, a good quality store bought lemon curd can be used (11 ounces is about a cup). If you do make your own, you may want to double the recipe as it’s really good and could be used on muffins, toast, pancakes, etc.
* For this recipe, you want fine lemon zest which is best achieved by using a microplane.
* You need 4 to 5 total lemons for this recipe if you’re preparing both the cake and lemon curd. Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* You can find culinary lavender extract on Amazon.
Recipe by Riegl Palate at https://www.rieglpalate.com/lemon-lavender-cake-with-mascarpone-frosting/