Spring has sprung, y’all! In honor of that, let’s have some lavender cake.
What? You’re not sure if you want lavender in your cake? Trust me. You do. Maybe the lavender cookies didn’t win you over, but this cake will. And the a tangy, creamy goat cheese icing balances it perfectly. This cake is also extremely simple to make, so you have no excuses.
Lavender Shortbread Cake
Adapted from Always With Butter
¾ cup butter, room temp
¾ cup sugar
3 eggs, room temp
1 ½ cups sifted all purpose flour
1 tablespoon culinary lavender, chopped
½ teaspoon vanilla
2 tablespoons almond milk (or regular milk)
5 oz. chèvre goat cheese, room temp
4 oz. cream cheese, room temp
1 cup powdered sugar
- Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan.
- Cream together butter and sugar. Add eggs one at a time. Fold in flour, lavender, vanilla, and milk. The batter will be thick but creamy. Like this:
- Bake for 40 to 45 minutes until cake is golden. Remove from pan and allow to cool completely on wire rack. Like this:
- Beat together goat cheese, cream cheese, and powdered sugar until smooth. Lather on cooled cake and enjoy!