MAGIC PURPLE CAKE WITH LAVENDER AND LEMON

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MAGIC PURPLE CAKE WITH LAVENDER AND LEMON FLAVOR IS INCREDIBLY EASY TO MAKE, DELICIOUS AND STUNNING. ONE BATTER, THREE MAGIC PURPLE LAYERS.

Magic Purple Cake with refreshing lemon zest and lavender extract is the cake that you have to try this summer! With a vibrant color and amazing flavor, this cake is also incredibly easy to make. Magic Cakes are popular and famous for their three layers, that are made using one batter. You heard that right, you make one batter, and it bakes in three stunning layers. The first one is a more solid one, followed by a custardy middle and a puffy top layer. Since I am obsessed with purple desserts I had to try to make a Magic Purple Cake to celebrate Mother’s Day.
Why You Will Love This Magic Purple Cake:

• Very easy to make with simple ingredients
• Great summery flavor of lavender and lemon
• The flavors can be easily changed to suite your preference
• Looks festive with minimal effort
• Perfect for Mother’s Day or any other celebration

I made this Magic Purple Cake part of a surprise Mother’s Day party for my mom and mother in law. Cake and wine, what else can we ladies wish for? The best way to spend a fun and relaxing evening. I served the cake with some amazing JaM Cellars Butter Chardonnay, I mean this wine is called “butter” I already like it 100 times more! Since in my family we are obsessed with baking and its something that me, my mom, grandma and mother in law enjoy a lot, the wine selection was perfect. Here are some interesting facts about the wine:

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• JaM Cellars makes three easy-to-love, everyday California wines Butter Chardonnay, JaM Cabernet and Toast Sparkling, a great everyday wine, and best Chardonnay under $20.
• Second-generation Napa Valley vintners John and Michele are the “J” and the “M” in JaM Cellars. They made these wines in a style they love to enjoy with their friends any day of the week.
• Butter Chardonnay is rich, bold and luscious. The Chardonnay is cold fermented to a lush creaminess and aged in a unique blend of oak. Butter brims with stone fruit and baked-lemon notes and has a lovely, long, vanilla finish. Simply put, it melts in your mouth just like a delicious buttery dessert!
• Follow JaM Cellars on Facebook, Instagram, and Twitter for daily wine inspiration, fun happenings and events or sign up for The Scoop to get the latest delivered right to your inbox. Sip, smile and share! #JaMCellars @JaMCellars

Tips & Tricks To Make The Best Magic Purple Cake with Lemon and Lavender Flavor:

• Make sure your ingredients are at room temperature and the milk is lukewarm
• For the best purple color, use gel food paste coloring, a little goes a long way. For a more pronounced purple shade, use more gel, for a lighter color use less.
• Same with the lavender extract, if you are a huge fan of the flavor add a bit more 2-3 teaspoons, if you want a milder flavor, 1 1/2 teaspoons is enough.
•  If you want the top layer to be more visible, don’t fold in the egg whites completely, make sure you still have some of the white bits in it.
• Don’t skip the lemon zest, it will make the cake flavors pop and add so much citrusy freshness.
• The food coloring is obviously optional and it can be entirely skipped, it is up to you to use it or not.
• Bake the cake until the top is golden brown, let it settle and cool completely before slicing.
• I love serving it with whipped cream and fresh berries!

Print

Servings: 9

MAGIC PURPLE CAKE WITH LAVENDER AND LEMON

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Magic Purple Cake with lemon and lavender flavor is incredibly easy to make, delicious and stunning. One batter, three magic purple layers!

Ingredients

• 4 eggs room temperature
• ¾ cup cane sugar
• 1 stick unsalted butter melted
• 2 teaspoons lavender extract
• Zest of 1 lemon
• ¾ cup white all purpose flour
• 2 cups whole milk lukewarm
• 1-2 teaspoons Violet Food Paste Gel

Lemon Whipped Cream:

• 2 cups heavy cream cold
• 3 tablespoons cane sugar
• Zest of 1 lemon
• Berries to serve with

Instructions

1. Preheat oven to 325 F degrees.
2. For easy cake removal, line a 8x8 inch baking dish with parchment paper, high enough on the sides so you can use it as handles to lift the cake from the baking dish. Spray it lightly with baking spray and set aside.
3. Separate the egg yolks from the egg whites, set aside.
4. Add egg yolks and sugar to a large mixer bowl and beat until light, pale yellow and fluffy. Add the melted butter, lavender extract and lemon zest, beat for another minute or two until well combined.
5. Add the flour and mix on medium speed until fully incorporated.
6. Heat the milk in the microwave for 40-60 seconds until lukewarm. Slowly add the milk and beat until everything is well mixed together. Scrape the sides and bottom of the bowl.
7. Add the egg whites to a mixer bowl and beat until stiff peaks form.
8. Add the egg whites to the batter and gently fold them in with a spatula or gently, manually whisk them in, for a more prominent top layer. You can also use a mixer, and mix them in on the slow speed setting, in both cases make sure you don't fold in the egg whites completely, you still want to see some of the white bits floating at the top.
9. Add Violet Gel Food Paste Color, in dependence of the shade of purple you want to achieve you can add more or less. Start with 1 teaspoon, manually whisk the color until combined and see if you need to add more.
10. Pour batter into the prepared baking dish and bake for 40 to 70 minutes, or until the top is lightly golden.
11. The baking time could vary greatly depending on the oven, my cake was perfectly done after 60 minutes of baking, but start checking at around 40 minutes and see how it looks. The cake should rise nicely, and while still a little giggly, the top should look golden, settled and baked.
12. Remove cake from oven once done, let it completely cool at room temperature before slicing, the cake needs to fully settle.
13. Store it in the refrigerator, I like this cake better served cold.
14. Lemon Whipped Cream:
15. Add cold heavy cream, cane sugar and lemon zest to a large mixer bowl, beat starting on low speed and increase the speed gradually. Beat until stiff peaks form.
16. Pipe the whipped cream onto the cake right before serving, garnish with berries.
17. Enjoy!

Recipe Notes

Recipe adapted from Jo Cooks.

Calories: 460, Fat: 33g, Saturated Fat: 20g, Cholesterol: 177mg, Sodium: 73mg, Potassium: 158mg, Carbohydrates: 35g, Sugar: 24g, Protein: 6g, Vitamin A: 25.9%, Vitamin C: 1.1%, Calcium: 11.5%, Iron: 4.9%

Course: Dessert

Cuisine: American

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