~ adapted from the Gypsy Chef ~
Sift 1 1/2 cups cake flour.
Sift 1 1/2 cups sifted cake flour and 1 1/2 teaspoons baking powder.
Chop culinary lavender, lightly sprinkled with ground cinnamon, for 1 tablespoon lavender– set aside.
Cream 3/4 cups softened unsalted butter and 3/4 cups superfine sugar or mounted measurements of sugar; may process sugar for superfine grain. Beat in 3 eggs, one at a time.
Fold in the flour, cinnamon-laced lavender florets, 1/2 teaspoon vanilla, and 2 tablespoons whole milk at room temperature. Scrape batter into a greased and floured round baking dish; bake at 350° until toothpick in the center comes out clean. Cool completely before frosting.
Lavender Infused Frosting: On low heat, bring to a boil 1/4 cup milk with 2 teaspoons cinnamon-lavender. Turn off the heat and allow to cool. Cream 1/4 cup shortening, 1/4 cup unsalted butter, then add 1 3/4 cups powdered sugar. Strain the lavender-milk, add1/8 cup into the frosting. Milk will have cooked down when infusing.
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