Notes

For lavender cake:
2-3/4 cups cake flour (300 grams)
1-2/3 cups sugar, superfine is best (330 grams)
1 Tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter, (12 tablespoons) softened
4 large egg whites, plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
8-10 drops lavender oil, about ⅛ teaspoon (see Notes)
2 teaspoon, dried, culinary lavender buds, pulverized in a pestle or ground in a spice mill
ADD PURPLE FOOD COLOURING
Instructions:
Preheat the oven to 350°F
Prepare two 9”x2” round pans by lining them with parchment paper and then spray the paper with non-stick spray.
Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and mix until evenly crumbly, it should resemble damp sand.
Add the egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
In a small bowl, whisk the milk with the vanilla and the lavender oil (see Notes). Add this mix ⅓ at a time, to the batter. Beat just until combined. Scrape down the sides and bottom of the bowl. Fold the crushed lavender buds into the batter.
Pour the batter into the prepared pans and bake for 23 to 28 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.
For lemon cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
ADD YELLOW FOOD COLOURING
Instructions:
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
Earl grey lavender icing:
3/4 cup Water
4 bags Earl Grey Tea
1 tablespoon Dried Lavender
3 cups Granulated Sugar
8 Egg Whites, room temperature
1/2 teaspoon Cream of Tartar
18 ounces Unsalted butter, room temperature
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
Instructions:
Place the water in a microwave-safe bowl or measuring cup, and heat it for 90 seconds, or until it is hot but not boiling. Add the tea bags and dried lavender, stir briefly, and cover the bowl with a piece of foil. Infuse the hot water for 15 minutes. After 15 minutes, pour the water through a wire strainer into a medium saucepan, to remove the tea bags and lavender. Squeeze the bags over the pan to extract all of the flavor.
Add the granulated sugar to the water and stir. Place the pan over medium-high heat and stir until the sugar dissolves. Insert a candy thermometer and cook until it reaches 245 degrees F.
While you are waiting for the sugar syrup to reach the proper temperature, place the room temperature egg whites in the bowl of a large stand mixer fitted with a whisk attachment. When the water mixture is around 220 F, start whipping the egg whites. Turn the mixer to medium speed and beat until the whites look foamy. Stop the mixer briefly and add the cream of tartar. Turn the mixer back on and begin to whip on medium-high speed until the whites are stiff but not crumbly. You can turn the mixer off if the egg whites are finished before the syrup is ready.
When the whites are stiff and the sugar syrup is 245 degrees, turn the mixer back on to medium-high and pour the syrup into a cup or pitcher with a spout. Slowly and carefully pour the hot syrup down the sides of the bowl into the egg whites while the mixer is running. The whites will rise in volume. After all of the syrup is added, and the whites are large, shiny, and voluminous, turn the mixer to medium-low and whip until the sides of the bowl feel room temperature, not warm. This may take anywhere from 10-20 minutes.
Once the egg white mixture has cooled, gradually add the butter bit by bit until it is all incorporated. It should be cool but pliable to the touch—not melted or greasy, but not rock-hard either. Occasionally as you're adding the butter, take a break and scrape down the sides of the bowl with a spatula. As you add the butter the egg white mixture will deflate and might look soupy or curdled. If it looks soupy or broken, continue to whip the frosting until it comes back together. Eventually you will have a smooth, satiny frosting. Add the vanilla and salt, and mix until it's well incorporated.
The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.
Lemon drops:
1 c. sugar
¼ c. corn syrup
3-4 Tb water
2 tsp citric acid
2-3 drops all-natural yellow food coloring
Lemon flavoring
Instructions:
1. Place parchment paper into a small pan (I used my 7″x5″ one)
2. Place sugar, corn syrup, and water into a saucepan. Bring to soft boil, stirring constantly.
3. Place candy thermometer into saucepan. Do not stir anymore at this point. Once it reaches 310 degrees, remove from heat.
4. Allow the mix to sit for 30 seconds-1 minute. Place a couple of drops of coloring, flavoring, and citric acid and stir.
5. Pour into parchment-lined pan. Let it cool briefly for 4 minutes (you want the candy harden a little but still soft so you can cut through it).
6. Using kitchen scissors, cut into desired shapes. Dust with powdered or fine-textured sugar (this keeps from the candy from sticking together).
Look at this to do rose design on cake: https://iambaker.net/rose-cake-tutorial/
Sources:
https://savorthebest.com/lavender-cake-lavender-cream-cheese-icing/
https://www.marthastewart.com/632498/lemon-cake
http://www.forkandbeans.com/2013/09/18/homemade-lemon-drop-candies/
https://www.epicurious.com/recipes/member/views/earl-grey-lavender-cupcakes-5724a6117c5406f730c565c8
https://iambaker.net/rose-cake-tutorial/