Ingredients:

  • 3 cups (375g) All-purpose flour, sifted
  • 2.5 cups (500g) Granulated sugar
  • 1 cup (225g) Unsalted butter, softened
  • 4 Large eggs, room temperature
  • 1 cup Whole milk
  • 2 tbsp Culinary-grade dried lavender (Angustifolia)
  • 3 tbsp Fresh lemon zest
  • 0.25 cup Fresh lemon juice
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 0.5 cup Lemon curd
  • 1 tsp Extra lemon zest
  • 1.5 cups (340g) Unsalted butter, softened
  • 4.5 cups Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 drop Natural purple food coloring
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 180°C (350°F) and grease your cake pans thoroughly.
  2. Combine the 500g granulated sugar, 3 tbsp lemon zest, and 2 tbsp dried lavender in a bowl. Rub the mixture between your fingers for 3 minutes until the sugar is damp and highly aromatic.
  3. Cream the 225g softened butter with the infused sugar using a mixer for 5 minutes until the mixture is pale and fluffy.
  4. Add the 4 eggs one at a time, beating well after each addition.
  5. Whisk the 375g sifted flour, 1 tbsp baking powder, and 0.5 tsp salt in a separate bowl.
  6. Alterate adding the dry ingredients and the 1 cup milk to the butter mixture, starting and ending with the flour. Stir until just combined and no white streaks remain.
  7. Fold in the 0.25 cup lemon juice gently using a spatula.
  8. Divide the batter evenly between the two pans and bake for 35 minutes until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. Whip the 340g butter for the frosting for 5 minutes, then gradually add the 4.5 cups powdered sugar, 2 tbsp heavy cream, extra zest, and sea salt until the frosting is silky and holds its shape.