Recipes
Lavender Olive Oil Recipe|Weston Table

Sweet Things

Lavender Olive Oil Cake
A simple and pretty heavenly lavender-scented cake with a delicate crumb is made only more special by serving it to a well-deserving mom on Mother's Day. A thick stripe of buttercream peeks out of the cake's center and the outside is naked–just a hint of frosting barely covering the cake. By all means, if you want the cake to come to the party dressed, double the lavender buttercream recipe and frost away! This petite cake would also be nice served at an outdoor garden party or bridal shower luncheon. 
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cuisine American
difficulty Easy
season Spring & Summer
serves 8

Ingredients for the Cake

  • 5 tablespoons unsalted butter, melted
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup lavender syrup
  • 1.5 ounces whole milk
  • 4 large eggs
  • 1 cup sugar
  • 1 tablespoon dried culinary lavender
  • Finely grated zest of 2 limes
  • Fresh lavender flowers, optional

Ingredients for the Buttercream

  • 2 cups confectioner's sugar
  • 1 1/2 cups unsalted butter, softened
  • 2 tablespoons lavender syrup
  • 2 tablespoons lavender honey
  • 1 1/2 tablespoons heavy cream
  • 1/4 teaspoon kosher salt

Directions for the Cake

  1. Preheat the oven to 350 degrees F. Butter and flour two 6-inch round cake pans.
  2. Sift the flour, baking powder, and salt into a medium bowl. Stir in the culinary lavender.
  3. In another medium bowl, whisk the melted butter with the olive oil,  milk, and lavender syrup.
  4. In the bowl of an electric stand mixer,  beat the eggs with the sugar and lime zest until pale and thickened, about 3 minutes.
  5. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients.
  6. Pour the batter evenly into the prepared pans. Bake for 25 minutes until the cake is golden brown, and the side pulls away from the pan. Transfer the cake to a rack and let cool before frosting.
  7. Use an offset spatula to spread a 1/4" layer of frosting over the top of one of the cakes.
  8. Place the second layer of cake onto the frosted top of the first layer.
  9. Spread the remaining frosting over the top and down the sides of the cake. 
  10. Use the edge of a dough scraper to evenly spread the frosting over the top and sides, removing any excess frosting.
  11. Add fresh lavender to the top and base of the cake as decoration (optional).

Directions for the buttercream frosting

  1. Add the butter, confectioner's sugar, lavender syrup, honey and salt to the bowl of an electric stand mixer fitted with the paddle attachment
  2. Mix for 3 minutes on medium speed until the frosting is smooth and creamy.
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