The Legendary Gluten Free Lemon Lavender Cake from Ginger & Fox Bake Shop
Though Ginger & Fox Bake Shop has since closed its doors, the legacy of the Lemon Lavender Cake lives on. And guess what? I'm sharing the recipe with you! Whether you're a seasoned baker or just starting out, this recipe will guide you through creating this magical cake in your own kitchen.
Equipment
- 2 8 or 9 inch cake pans
Ingredients
- 2 3/4 cups Gluten Free Flour Blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- 1/2 teaspoon sea salt
- 1 1/4 cups butter at room temperature
- 1 1/2 cups of cane sugar
- 1 tablespoon culinary lavender
- Zest and juice from one lemon
- 2 large eggs at room temperature
- 2 egg whites at room temperature
- ¼ cup sour cream at room temperature
- 1 1/4 cups whole milk at room temperature
- 2 teaspoons pure vanilla extract
For the Raspberry Buttercream
- 1/2 cup salted butter softened
- 3 cups powdered sugar sifted
- 3 tablespoons high quality raspberry jam or blueberry jam
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Fresh lavender flowers and berries for decorating
Instructions
- Prepare the cakes. Preheat the oven to 350°F. Spray two, 8-inch cake pans lightly with gluten-free cooking spray. Line each of the bottoms with a round of parchment (use a pan as your guide to cut rounds of parchment) and spray again. Set aside.
- Mix the flour, baking powder, baking soda, and sea salt in a large bowl and set aside.
- Pulse the lavender with the sugar in the food processor until the lavender is finely ground. Sift out any larger pieces of stems or buds with a sieve and put the sugar in a small bowl. Add the lemon zest and massage the sugar with your fingers until it turns pale yellow and the zest releases its oils into the sugar. It should be very fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat for a couple of minutes until light and fluffy. Add the eggs one at a time and beat until combined. Repeat with the egg whites. Stir in the vanilla.
- Add half the flour mixture to the butter and beat to combine. Add the milk and sour cream, lemon juice, and the remaining flour mixture and beat until smooth. Pour the batter evenly between the prepared pans and smooth with an offset spatula so they are even.
- Bake on the center rack of the oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pans for 10 minutes, then run a knife around the edges of the pan and invert onto a cooling rack. Cool cakes completely. At this point, I usually wrap the cakes in plastic and refrigerate over night so they are easier to work with.
- Make the frosting. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment. Add about half of the powdered sugar, followed by the milk Beat until smooth. Stir in the jam and add the remaining powdered sugar. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
- Frost the cooled cakes as desired.
Notes
I like to decorate this cake "naked style" with a very thin layer of frosting on the sides. If you want to fully frost the cake, consider doubling the frosting recipe.
Nutrition
Serving: 1sliceCalories: 598kcalCarbohydrates: 80gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 105mgSodium: 505mgPotassium: 77mgFiber: 3gSugar: 59gVitamin A: 946IUVitamin C: 0.5mgCalcium: 114mgIron: 1mg
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