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Rosemary Lavender Cake With A Lavender Buttercream

Joanne Rappos
  • minutes
  • Serves

INGREDIENTS

3

sprigs Lavender, fresh

3

Of fresh rosemary, springs

3 tsp

Rosemary, fresh

5

Egg whites, large

1 1/3 tbsp

Baking powder

3 cups

Cake flour

4 cups

Powdered sugar

3/4 tsp

Salt

1 3/4 cups

Sugar

2 1/2 tsp

Vanilla extract, pure

1/2 tsp

Vanilla extract

1 1/2 tsp

Culinary lavender bud plus more to sprinkle over cake, dried

1/4 tsp

Salt plus more to sprinkle over cake

28 tbsp

Butter, unsalted

3/4 cup

Heavy cream

1 cup

Whole milk