• Prepare lavender milk and lavender simple syrup first, then set aside for now.
• Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with non-stick spray and dust the bottom with flour. Set aside.  
• Into the bowl of an electric mixer with the paddle attachment, beat the butter and oil together for 4-5.
• With the mixer on low speed, gradually add sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl. 
• With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour. Scrape down the sides of your bowl once again.
• While your mixture is mixing, sift cake flour, baking powder, baking soda, ground lavender and salt into a medium bowl.
• With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the lavender milk and again mix until just combined.
• Repeat this process. Begin and end with the flour mixture. Do not over-mix or your cake will become quite dense.
• Distribute cake batter evenly between two 8-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally. Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
• Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.

Lavender Milk

• Use a small pot to bring milk and loose culinary lavender to a gentle simmer. Allow to simmer for 5 minutes. Be careful not to burn your milk! 
• Remove from heat and allow to steep for 25 minutes. 
• Strain to remove loose lavender. Add additional whole milk to ensure there is 1 ½ cups left to add in to your cake. Some may have evaporated off during the simmering process.
• Bring to room temperature before using in cake recipe.

Lavender Simple Syrup

• In a small pot, combine water, sugar, and loose culinary lavender
• Bring to a gentle boil and then allow to simmer for 8-10 minutes. 
• Remove from heat and allow to steep for 15 minutes. Strain loose lavender and allow to cool to room temperature before using.

Lemon Curd

• Use this recipe: https://bakedbyblair.com/tart-lemon-curd-recipe/

Swiss meringue Buttercream

• Use this recipe: https://bakedbyblair.com/how-to-make-swiss-meringue-buttercream/