Preheat oven to 325 F degrees.

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.

Separate the egg yolks from the egg whites, set aside.

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.

Add the flour and mix on medium speed until fully incorporated.

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.

Add the egg whites to a mixer bowl and beat until stiff peaks form.

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.

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.

Pour batter into the prepared baking dish and bake for 40 to 70 minutes, or until the top is lightly golden.

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.

Remove cake from oven once done, let it completely cool at room temperature before slicing, the cake needs to fully settle.

Store it in the refrigerator, I like this cake better served cold.

Lemon Whipped Cream:

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.

Pipe the whipped cream onto the cake right before serving, garnish with berries.

Enjoy!