So far this summer, we’ve had a ton of new features come your way (Sunday Brunch, A Year Ago This Week and the DC area wedding venue search series) and today, we begin another. It’s the first installment of our DIY dessert series with Hannah Colclazier Photography – sounds delish, right? Over the next few weeks, we’ll be sharing recipes (Did you catch the sneak peek on Instagram?) to use for bridal showers, wedding favors, engagement parties… the options are endless! Naked cakes have been popping up all over Pinterest, but today’s cake comes with a little local twist and lots of peonies – a Eastern Shore lavender tea infused cake with lemon filling tastes like a slice of summer in your mouth!

{Editors note: Just in case you were wondering, Ally baked all of these cakes and recipes and styled this all herself!}

Lemon-and-Lavender-Naked-Cake Lemon Filled Naked Cake

Photo Credits: Hannah Colclazier Photography

Eastern Shore Lavender and Lemon Cake

Cake Ingredients:

  • 1 cup (or 2 sticks) butter, unsalted
  • 1 ¾ cups sugar
  • 6 egg whites
  • ¼ teaspoon pure lemon extract
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cup whole milk
  • ½ teaspoon pure vanilla extract
  • 1 teabag of loose lavender tea – I used the Eastern Shore Tea Company’s Summerhouse Tea

To Make:

Add 3 tablespoons of loose tea in re-usable muslin tea bag and soak in whole milk. Refrigerate overnight.

Preheat oven to 350°F and place rack in center of oven. Line the bottoms of three 7″ round cake pans with parchment paper and lightly grease with vegetable shortening.

Take ½ stick of butter (4 tablespoons) and melt in saucepan with 1 tablespoon of loose tea. Strain butter and set aside.

In mixing bowl, beat remaining butter with electric mixer on medium-speed until soft (about 3 minutes. Slowly add sugar until mixture becomes light and fluffy (about 3 minutes). Gradually add egg whites, lemon extract, and lavender-infused butter while continuing to beat after each addition. In a separate bowl, sift the dry ingredients – flour, salt and baking powder. Add vanilla to lavender milk and with the mixer on low speed, alternately add flour mixture and milk to mixing bowl with wet ingredients.

Divide the batter evenly between the three pans and bake in preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Naked Cake with Peonies

Photo Credits: Hannah Colclazier Photography

Lemon Filling Ingredients:

  • ½ cup lemon juice
  • 4 egg yolks
  • 1 ¾ cup sugar
  • 7 tablespoons corn starch
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 2 cups boiling water

To Make:

In a heavy saucepan, combine together sugar, corn starch, flour and salt and mix well. Over medium-high heat, add in water and egg yolks. Stir constantly until it comes to a boil and mixture starts to bubble. Remove from heat and add in butter and lemon juice. Stir well.

Garnish your naked cake with flowers! I picked up these beautiful pink peonies at Eastern Market. Look for flowers that have been organically grown so that your cake is free of pesticides or chemicals.

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Are you a bridesmaid looking for more ideas? Be sure to look at our ideas for local DC area bachelorette party ideas and unique ideas for bridal showers. As always, you can browse our vendor guide for the best of the best in DC area weddings.

Photo Credits: Hannah Colclazier Photography

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