Lavender Cake

Lavender Cake with Goat Cheese Icing Recipe for Summertime

The lavender cake is a light, airy cake with a subtle lavender flavor. It’s an easy cake to make and it’s perfect for springtime celebrations. It has cream cheese icing that is light and fluffy.

The goat cheese icing is the perfect complement to the subtle lavender flavor of this cake. You can use any kind of goat cheese you like but I prefer to use a creamy one that has been mixed with milk or cream before being spread on top of the cake.

My birthday was Wednesday; I turned 24. So I had the day off and decided to make two desserts. Blood Orange Bars and a Lavender Cake with Goat Cheese Icing. I shot most of the photos on film, with only a few backups of the Cake on digital. I love shooting films; it’s the type of camera I was taught on.

Lavender Cake Recipe

I love the waiting, not knowing exactly how the photos will turn out. But this can also be a bad thing, especially when using an old camera that I may have dropped a couple of times.

One memorable drop while on vacation in Texas sent me to tears. I dropped it and looked at it quickly, thinking it was fine. But then, later that day, at lunch, someone noticed that the knob that you rewind the film with was gone. Having to create a little makeshift turner with what we could find at the hardware store, the camera has gone downhill from there.

Never being able to properly rewind it since then, the film kept getting jammed. Some rolls I couldn’t even get out of the camera; some would only rewind partially.

So after shooting all the photos of the bars and Cake, I went to rewind the film. It seemed like it went, but I opened the back of the camera, and there was still just a bit of film left out. So when I went to get it developed, I thought those first few photos would be blacked out, and the rest would be fine.

Somehow the entire roll went blank. So that is my end of the journey with my once trusty AE-1. Maybe one day I’ll get another old one, but for now, I’ll just stick with my digital. I don’t want another blank roll after many.

Goat Cheese Icing Recipe

So there are some photos of the blood orange juice but none of the bars themselves. They are forever lost in the mysterious photo heaven. The end result of the bars is very tasty. A play on lemon bars, but without that zest kick.

The blood oranges lend a sweeter taste, with a nice thick shortbread crust. This was my first time having blood oranges; I thought probably since their intense color, they would have a punchy flavor. It is much more subtle.

Now on to the Cake; all those photos below it are digital. It was amazing. Of course, my weakness for goat cheese probably gives a bias, in my opinion, but it really was that good. I thought of paring the lavender Cake with the goat cheese icing based on a Harley Farms cheese I had. It was the lavender honey chevre they make; I found it at Rainbow Grocery in SF.

The only place I have ever seen selling their cheeses besides the farm itself. After trying that cheese and loving it, I knew that’s what I wanted for my birthday. The lavender is not overpowering, which can make it taste soapy. The tang of the goat cheese offsets the floral Cake. It was great, a perfect, very different birthday cake.

Lavender Cakes

Lavender Cake With Goat Cheese Icing

  • 3/4 cup (170g) soft butter
  •  3/4 cup (150g) sugar
  •  3 eggs
  •  1 1/2 cups (187g) sifted flour
  •  1 tbsp dried culinary lavender, chopped
  •  1/2 tsp vanilla
  •  2 tbsp milk

Oven 350. 

 6 inch round pan, 3 inches deep (or 8 inches) buttered & floured. Cream butter & sugar until light & fluffy. Add eggs one at a time, then fold in the remaining ingredients. Pour into pan. Bake for 1 hour, until set. 

 Let cool completely. 

Icing

  • 1/2 cup + 2 tbsp (140g) chevre, room temp
  •  1/2 cup (115g) cream cheese, room temp
  •  1 cup (125g) powdered sugar

Beat all together until no lumps. Pile atop Cake. Blood Orange Bars

Crust

  •  3/4 cups (170g) soft butter
  •  1/3 cup (66g) sugar
  •  1 1/2 cups (187g) flour
  •  pinch of salt

Filling

  •  1 1/2 cups (300g) sugar
  •  3 eggs
  •  2/3 cup (157ml) blood orange juice
  •  2 tbsp blood orange zest
  •  2/3 cup (83g) flour
  • powdered sugar

Oven 350

Line an 11 x 7 pan with parchment. Cream butter & sugar, then stir in remaining crust ingredients. Press into the bottom of the pan. Bake for 20-25 minutes until lightly golden. Remove from oven & let cool completely.

Whisk the sugar & eggs together until blended. Then whisk in all remaining filling ingredients. Pour over crust & bake for 30-35 minutes until not wobbly in the center. Let cool completely & dust with powdered sugar. Chop up into bars.

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