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5.0 from 3 votes

Lemon Lavender Ombre Cake

Lemon Lavender Ombre Cake is festive & flavorful with a lemon brightness that balances the floral lavender. Perfect for dessert, brunch or tea!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 12 mins
Servings: 9
Course: Dessert
Cuisine: American

Ingredients

  • 4 tablespoons milk
  • 4 large egg whites room temperature 120 grams
  • 1 1/2 cups granulated sugar
  • 2 cup all purpose flour
  • 4 Tablespoons cornstarch
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 Tablespoons butter room temperature
  • 3/4 cup milk
  • ½ teaspoon each lemon lavender and vanilla paste or extract
  • Purple and yellow foood color

Instructions

    Cup of Yum
  1. In a small bowl, combine ¼ c milk, egg white; whisk briefly to blend.
  2. In a mixer bowl, combine the flour, sugar, cornstarch, baking powder, and salt. Mix briefly on low speed to combine, about 30 seconds.
  3. Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.
  4. Mix in the remaining 3/4 cup milk, then increase the speed to medium and beat for about 2 minutes more.
  5. With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition. Scrape down the bowl as needed.
  6. Divide evenly between 3 bowls. Add ½ teaspoon lavender paste and a small drop of purple color to the first. Add ½ teaspoon lemon paste and a small drop of yellow color to the second. Add ½ teaspoon vanilla paste or extract to this third.
  7. Spray three 8 x 8 or 9 x 9 metal pans with non-stick spray. Pour each color of cake batter into its own pan. Bake at 325F for 10-15 minutes until toothpick comes out clean. If you don’t have enough pans, you can bake in succession.
  8. Cool the cakes, remove from pan and further chill in the refrigerator (which makes getting clean cuts easier)
  9. On a flat surface, using a round cutter in size of your choice (I used 2 ½ inch cutter), cut cake rounds in all three colors.
  10. Fill a piping bag fitted with a round tip with a stiff frosting like Swiss Meringue Buttercream. Pipe small circles on the top of the lavender layer in the following pattern. Place one in the middle and a series of others in a circle around that. Top with a yellow layer and pipe similar circles on top of that. Top with the white layer, then add a large dot of frosting and colored sprinkles to that.