Lavender Champagne Cake with honey cream cheese frosting

I have absolutely no chill when it comes to this cake.

Zero.zilch.nada.

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It’s amazing. And that’s a bold statement. But so amazing that I ate it for breakfast before Mr. LTSL was even awake. I wish I was lying but #RealLife.

And I would only make it for the specialist of occasions … you know, like Friday night.

Kidding … kind of.

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But it’s mother’s day weekend and we gotttaaa celebrate mama!! Also, this mother’s day is super-extra-special aannnnd we need cake.cake.cake.!

First, HAPPY MOTHERS DAY to all the people mamas out there, all the expecting mamas out there, all the adopting mamas, all the pet mamas, and all the women who are holding it down!!

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I have no words for my mom, seriously she’s my everything – she loves cake, her laugh is infectious and her kindness can put mother Teresa to shame (not true, mother Teresa wins life … by Mama LTSL comes a very close second).Don’t get me wrong though, her sass is something similar to Queen Bey’s Lemonade video. I’ll just warn you, don’t mess with mama’s family – she’ll juice you!!

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Now that we’re all afraid of my mom – let’s talk cake!! More specifically naked cake … such as this one. Funny story, a couple years ago for my bridal shower I wanted a naked cake – something with fruits and fresh flowers, simple but elegant. I walked into a bakery and simply asked Hi, do you guys do naked cakes – the kind baker responded, why – yes, I’ve done a few ass cakes over the years.

I looked at my mom – my mom looked at me and we walked out pretty much peeing our pants.

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But this cake. AHH – the lavender makes it taste like spring, the honey cream cheese frosting is sweet but not too sweet and it’s sooooo preeeetttyyyy!! Also, champagne. YYYEEESSS! We’re winning folks, simply winning all of the golden stars.

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Lavender Champagne Cake with honey cream cheese frosting

  • 3 cups all-purpose flower
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • ½ tbsp. dried lavender
  • ½ tsp lemon zest
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups champagne
  • Prepared cream cheese frosting
  • 1 tbsp honey

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 1 10 inch and 1 8 inch because you realize your 9 inch pans are at your parent’s house after making the batter *rolls eyes*).

In a bowl combine flour, baking powder sea salt, lavender and lemon zest .

In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy.

Add vanilla and beat in the eggs one at a time.

Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour batter into pans and bake 35 minutes.

Let cool.

In a small bowl, combine can of cream cheese frosting and honey.

Once the cake has cooled, cut each cake in half horizontally and frost the middle. Stack each layer and repeat, only frosting the middle ( that’s why it’s called a naked cake heh. without any bums in sight).

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Lemon Thyme Sugar Cookies

If I send out spring energy into mother nature, do you think she’ll reciprocate and make spring actually come to be?!

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So we’re a week into April, and I won’t complain too much – I know we didn’t have a terrible winter but dudes – I’m so ready for spring! I want to wear open toe shoes, cute flowy dresses, I want to be able to finally leave my huge-mongous winter jacket behind!! Also … there’s tons of ice cream to be eaten on bright balconies – priorities.

Could there BE anything more spring than lemons?! Well, tulips maybe … and I’ve been trying to flood my kitchen with them – but lemons to me, with that burst of tang – ahhhh brrring on the spring!!

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Today’s Lemon Thyme Sugar Cookies are dainty and kind, but relatable. They would fit in beautifully over tea, but put them out at a lemonade stand ( do kids still do this?!) and they’ll be gone in no time. The cookies are sweet, savory and a little tangy – most importantly, you’ll want them in your face as soon as they come out of the oven!!

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Lemon Thyme Sugar Cookies

1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar + 2 tbsp (separated 1/2 cup by 2 tbsp)

1 tsp vanilla extract

1 tsp baking soda

2 tbsp cornstarch

2 eggs

2 1/2 cups flour

2 tbsp lemon zest  (separated 1tbsp x 1 tbsp)

1 tbsp fresh thyme (finely chopped)

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Directions

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Pre-heat oven to 350 oc.

In large bowl, combine margarine, brown sugar, 1/2 cup granulated sugar, vanilla and eggs.

In a separate bowl whisk together baking soda, cornstarch, flour and 1 tbsp lemon zest.

Combine wet and dry ingredients.

In a small bowl, combine 2 tbsp sugar, 1 tbsp lemon zest and 1 tbsp thyme. Massage together to release all of the lemon-thyme extracts.

Scoop out cookie dough using a 1 tbsp scoop, roll into a ball and gently roll in lemon-thyme-sugar mixture. Place on cookie sheet 1/2 inch apart.

Bake for 9 minutes, and remove from baking tray right away.

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