Step 1- Preparation

1. Preheat oven to 350 degrees F and grease 2 (9-inch) round cake pans with oil. Line the pans with parchment paper and grease the parchment.

Step 2 – Sift Dry Ingredients

1. Using a sifter. sift flour, baking soda, baking powder and salt.
2. In a blender, give a quick blend to sugar, lemon zest and lavendar buds. Or, you can use a handmixer to mix them well.
3. In a bowl, mix all dry ingredients: flour, baking soda, baking powder, salt, lemon zest, sugar, and lavender mix

Step 3 – Mix Wet Ingredients

1. In a separate bowl, whisk together milk, lemon juice, oil, and vanilla.
2. Combine wet and dry ingredients until smooth. Do not overmix.

Step 4 – Bake Eggless Lemon Lavender Cakes

1. Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
2. Let the cakes cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely before frosting.

Step 6 – Make Blackberry frosting

1. Simmer blueberries until they burst and reduce to a thick compote. Strain if you want a smoother texture.
2. Beat butter until creamy, then gradually add powdered sugar.
3. Mix in the cooled compote and vanilla. Adjust consistency with more sugar or a splash of milk.

Step 7 – Frost the cakes

1. Place the first lemon lavender cake layer (right-side-up) on a cake stand or serving plate. Using an offset spatula or butter knife, spread ½ to 1 cup of blueberry frosting evenly across the top. Gently place the second cake layer upside-down on top—this helps create a smooth, flat top for frosting.
2. Make sure the layers are even and centered, adjusting slightly if needed to create a balanced and level base.
3. To create a clean, polished look for your lavender spring cake, apply a crumb coat:
4. Spread a thin layer of blueberry frosting over the top and sides of the cake.
5. This seals in loose crumbs and gives you a smooth surface for final decorating.
6. You should still see a bit of the cake showing through this layer—this is normal.
7. Place the crumb-coated cake in the refrigerator for about 20 minutes. This helps the frosting firm up and makes the final coating smoother.Cover your leftover frosting bowl during this time to prevent it from drying out.
8. Remove the cake from the fridge. Give the blackberry frosting a quick stir to smooth it out. Then, Generously frost the top and sides of the cake with a thick, even layer.
9. Use a spatula, the back of a spoon, or a butter knife to smooth the surface and create soft swirls or sharp edges—your choice!