Lemon Lavender Angel Food Cake Inspired By Joanna Gaines

LEMON LAVENDER ANGEL FOOD CAKE INSPIRED BY JOANNA GAINES

Steps:

• Preheat oven to 350 degrees and line bottom of pan with waxed paper. Do not grease.
• Sift the flour and 1/2 cup of the sugar. Repeat.
• In a grease free bowl, beat the egg whites, cream of tartar and salt on low speed for one minute. Increase the speed to high and and gradually add remaining 1 1/2 cups sugar. Beat to stiff glossy peaks.
• Add the lemon zest, vanilla, lemon juice, and 1/2 tsp lavender and mix on medium speed about one minute.
• Add the flour mixture in fourths, sprinkling it over the beaten whites and folding it gently with a rubber spatula.
• Scrape the batter in to an angel food cake pan and smooth the top. Bake at 350 degrees for 35 - 40 minutes, until golden brown and edges lift away from side of pan.
• Invert the cake in the pan and cool to room temperature. Run a thin knife around the edge to loosen cake.
• Mix softened butter and sugar in mixer until blended, about two minutes. Add vanilla and cream, one tbl at a time until the correct consistency. Frost cake and sprinkle lemon zest and dried lavender on top.

LEMON-LAVENDER CAKE

Steps:

• Preheat oven to 350, Generously butter a 9x5 inch loaf pan.
• To make cake, strip flowers from lavender sprigs. Place in food processor and add superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2-3 minutes.
• Transfer to large bowl. Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition.
• Gently stir in ground almonds and lemon juice.
• Spoon batter into prepared pan and smooth top.
• Bake for 10 minutes.
• Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes.
• Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack.
• Place right side up and let cool.
• Meanwhile, make icing: Sift confectioners' sugar into a bowl. Using wooden spoon, stir in the lemon juice, few drops at a time. Icing should be thick but spreadable. If it is too stiff, add a little more lemon juice.
• Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides. Let stand until icing is set, about 1 hour. Decorate with fresh lavender flowers if desired. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.