Lavender Cake

For Cake: Preheat oven to 350 degrees F and place the rack in the middle of the oven. With vegetable shortening, grease the bottom of two 9-inch round cake pans. Line the bottoms with waxed paper or parchment, and grease again.

In a small saucepan, bring the milk and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender.

In a mixing bowl, beat butter and lavender sugar for about 5 minutes on medium speed, until fluffy. In another bowl, mix together flour, baking powder, and salt; set aside.

Combine egg whites, lavender milk, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture, then add 1/2 of the lavender milk, and stir. Repeat until everything is combined. Scrape the bowl and beater often.

Pour the batter into prepared pans and smooth the top with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 5 minutes, then turn out onto the rack, remove paper, and let cool completely.

For Lavender Syrup: In a large heavy-bottomed saucepan, combine lavender, sugar, and water. Bring to a boil; boil several minutes until mixture becomes thickened. Cool and strain.

For Cream Cheese Icing: Place the white chocolate in a glass measuring cup. Microwave on HIGH in 15-second bursts, stirring in between, until just melted. Cool.

In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled white chocolate until incorporated. Beat in the butter and lemon juice.

For Assembly: Sprinkle one cake layer liberally with syrup and frost the top with icing. Top with the second cake layer, sprinkle with syrup, and frost the top and sides with icing.