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Lemon Blueberry Lavender Cake with Mascarpone Buttercream Frosting
ABERDEEN'S KITCHEN29Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. sea salt
- 3 large eggs (room temperature)
- 2 egg whites (room temperature)
- 2 cups granulated sugar
- 1 Tbsp. lemon zest
- 2 tsp. vanilla extract
- 1 tsp. lavender extract
- 1 1/2 cups unsalted butter (room temperature)
- 1 1/2 cups buttermilk
- 1/3 cup lemon juice
- 1 1/2 cups fresh blueberries (plus extra for garnish)
- lemon slices (optional)
- lavender buds (optional)
- 6 oz. blueberries
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 2 Tbsp. water
- 1/4 cup granulated sugar
- 2 tsp. lavender buds (dried)
- 1 1/2 cups unsalted butter
- 8 oz. mascarpone
- 1 tsp. lemon zest
- 1 tsp. lavender extract
- 1 tsp. vanilla paste (if unavailable, you can substitute vanilla extract)
- 3 cups powdered sugar
- 2 Tbsp. heavy cream
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