Lemon poppy seed strawberry cake with lavender whipped cream
Cakes
My mom's birthday was fast approaching, and I asked her what she wanted. Of course, ever the benevolent grandmother, she suggested "whatever Ben (her grandson) will eat." Anyone with a 2-year-old knows that if a food has the word "cake" in it, kids will gobble it up. But I still wanted to gear this dessert to my Mom's tastes, which meant it had to be not too sweet. <br />I started with an old Joy of Cooking cake recipe and decreased the sugar, whipped up the egg whites to make the crumb very light, and added a ton of lemon. The strawberries in the center work to balance out the richness of the lavender whipped cream. If you are unsure of using lavender, you may want to use a bit less than I suggested. For timing purposes, steep the lavender in the cream first, then let it cool while you bake and cool the cakes.
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