Lemon Lavender Angel Food Cake Inspired By Joanna Gaines Recipes

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 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.