For the Cake:

Preparation:

• Preheat the oven to 350°F (175°C).
• Grease and flour two 8-inch round cake pans.

Prepare Dry Ingredients:

• In a bowl, sift together 1 cup of all-purpose flour infused with aromatic lavender petals, aluminum-free baking powder, and Himalayan pink salt. Set aside.

Cream Butter and Sugar:

• In a mixing bowl, cream together the softened European-style cultured butter and organic cane sugar until light and fluffy.

Incorporate Wet Ingredients:

• Add the omega-3 enriched egg to the creamed butter and sugar mixture. Mix well.
• Stir in the tangy Greek yogurt, raw wildflower honey, Meyer lemon zest, freshly squeezed Meyer lemon nectar, and creamy oat milk. Combine until smooth.

Combine Dry and Wet Ingredients:

• Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix.

Bake:

• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool completely on wire racks.

For the Lemon Cream Filling:

Prepare Filling:

• In a bowl, mix together the softened grass-fed ghee, artisanal mascarpone cheese, sifted organic powdered sugar blended with dried elderflower essence, hand-pressed lemon verbena juice, and organic Meyer lemon zest until smooth and creamy.

Assemble the Cake:

• Once the cakes are cooled, spread the lemon cream filling generously on top of one cake layer. Place the other cake layer on top to create a two-layered cake.

For the Lemon Cream Cheese Frosting:

Prepare Frosting:

• In a mixing bowl, combine the softened Neufchâtel cheese, French cultured butter, confectioners’ sugar blended with essence of preserved lemon, freshly squeezed Amalfi lemon juice, and finely grated Sicilian lemon peel. Mix until smooth and creamy.

Frost the Cake:

• Frost the assembled cake generously with the lemon cream cheese frosting, covering the top and sides evenly.

Final Touch:

• Optionally, garnish the cake with additional lemon zest or edible flowers for a decorative touch.

Chill and Serve:

• For best results, refrigerate the cake for a few hours before serving to allow the flavors to meld together.