Blustery Day: Lemon Lavender Country Cake

There are some things that strike me as off year after year. I suppose I just can't quite get used to the way we always seem to want what we don't have. Each winter we all seem to come in the door, stomping the snow off our boots, and wishing for warmer weather. Summer finally arrives and we dread donning that swim-suit and lock ourselves inside with the frigid air conditioning. Even though I find the irony confusing every year I find myself in a different sort of predicament. I always seem to live in climates that can't quite decide which season to stick with. For three days we will have beautiful summer weather. Eighty degrees and sunshine gets me craving refreshing citrus desserts. The following days of contrasting wind and rain are just what I need. The chill in the air makes the warmth of the oven all the more inviting.
So today when the weather reminded me more of the chilly northern California coast than a mountain summer I cozied up to the oven. However, since this simple cake doesn't take much work you don't have to wait for a cold day to enjoy it. The hardest part is having the patience to not eat the filling while waiting for it to set up.

Lemon Lavender Cake with Lemon Custard

Filling:

• 1, 12oz. package white chocolate chips
• zest of 1 1/2 lemons
• 4eggs
• 1 packet unflavored gelatin
• 1 cup milk

Sprinkle gelatin over milk and allow to sit for about five minutes. Then heat it up till it REALLY hot. While you're waiting the five minutes place chips, zest and eggs in the blender and give it a few whirls. Now with the blender on (use the little hole the lid) s-l-o-w-l-y pour in the hot milk. Let it process for about 30 seconds or so. Pour into a bowl, cover, and place into fridge.

Cake:

• 1 stick (1/2 cup) salted butter, softened
• 1 cup sugar
• 1 (hefty)teaspoon dried lavender (optional)
  
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• pinch of salt
• 1/2 cup plain yogurt
• zest of 1 1/2 lemons
• juice of half lemon

Preheat the oven to 350. Line a 9 inch cake pan with parchment, Grease and flour the pan. Using a mortar and pestle combine lavender and a few tablespoons of the sugar and smash it around until your lavender is ground. Place lavender sugar, remaining sugar and butter in a mixing bowl and cream together until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Add in vanilla.
In a small bowl combine yogurt, zest and lemon juice. In another small bowl combine flour, baking powder and salt. With mixer on low, add in 1/2 the flour, then half the yogurt and mix to combine. Add remaining flour and yogurt, mix until just combined.
Smooth batter into the pan and bake for about 20 minutes. Cool for five minutes then remove from pan to finish cooling on a wrack.
Once cooled, cut cake into two layers. Spread 2/3 of filling onto bottom layer and top with second layer of cake. Top the cake with remaining filling. Now carefully package and mail to me so I can eat more of this.