Lemon Lavender Angel Food Cake

Jill B. shares this month’s recipe, “I made this cake for my birthday a few years ago and for Easter this year.”
Looks great, Jill!

Lemon Lavender Angel Food Cake

1 1/3 cups cake flour
2 cups sugar
1 1/2 cups egg whites (10-12 eggs)
1/2 tsp sea salt
2 tsp cream of tartar
1 tsp dried lavender
2 TBL fresh lemon juice
Zest from lemon
1 tsp vanilla extract

Buttercream Frosting

1 cup softened butter
3 cups powdered sugar
2-3 TBL heavy cream
1 tsp vanilla

Preheat oven to 350 degrees
Sift together flour and 1/2 cup sugar.
In a grease free bowl, beat the egg whites, cream of tartar and salt on low speed for 1 minute. Increase the speed to high and gradually add remaining 1 1/2 cups sugar. Beat to stiff glossy peaks.
Add lemon zest, vanilla, lemon juice and 1/2 tsp lavender and mix on medium speed for about 1 minute. Add flour in fourths, sprinkling it over the beaten whites and folding it gently with a rubber spatula.
Scrape the batter into an angel food cake pan and smooth the top. Bake at 350 for 35-40 minutes, until golden brown and edges lift away from the side of the pan.
Invert the cake and cool to room temp. Run a thin knife around the edge to loosen.

Buttercream Frosting

Mix softened butter and sugar until blended. Add vanilla and cream until correct consistency. Frost cake and sprinkle lemon zest and dried lavender on top.