Lavender Lemonade Blackberry Cake (aka the easiest cake to make and eat) | Sweetish
"I'd like to think I'm aging as gracefully Ina Garten, Alice Waters and the candelabra version of Celine Dion at this years Met Gala. I don't know if I am. Sometimes I can't believe I'm this old. I swear wasn't it just yesterday I was 17? What I DO know though, is that the older I get the more humor becomes a necessity of thriving in this life rather than a "nice quality or trait." For example, I've noticed my dog is farting more as she gets older. It's hilarious and disgusting. Old girl's farts are so special, that..."
INGREDIENTS
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3 eggs
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1 cup / 200g sugar
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1 tablespoon fresh lemon juice
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zest of 2 lemons
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1 teaspoon lavender extract (preferably taylor and colledge)
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½ cup / 112g sunflower oil
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1 ½ cups / 188g all-purpose flour
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½ cup / 48g almond flour
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2 teaspoons baking powder
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½ teaspoon kosher salt (if using sea salt ¼ teaspoon)
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1 cup / 145g fresh or frozen blackberries (generous)
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¼ cup fresh lemon juice
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2 tablespoons sugar
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1 cup / 120g powdered sugar / confectioners sugar
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⅓ cup / 65g fresh or thawed blackberries
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1 tablespoon fresh lemon juice
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½ teaspoon lavender extract (preferably taylor and colledge)
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