One year ago today, Britni- my good friend, dear roommate, and the floral genius behind Two Stems of Joy– told us about how a burst of purple from a flower arrangement she had put together for a work photoshoot had ignited in her a joy that led her to realize that, in her dreams and aspirations for life, there would be flowers.
Britni is one of the most dedicated and hardworking people I know, and it has been an inspiration and a huge honor to have seen her passions take root and start to bud. I have watched her thoughtfully and joyfully pour herself into every single set of arrangements she has done over the past year, whether it was flowers for an entire wedding (she’s done TWO all by herself in the past year!) or just a bouquet to give our dining room table a little extra sumthin’ sumthin’. My generally monochromatic life has gotten a healthy dose of color this past year, and I am certainly the better for it. How can you not be happy when a vase full of dahlias is staring you right in the face while you eat your morning yogurt??
The exciting thing is that this is just the beginning of the journey for Two Stems of Joy and for Britni’s pursuit of her floral dreams. I am incredibly proud to call this talented florist my friend, and think you should all hop on over to her site to see more pictures of our blogiversary celebration!!!! Britni made us these gorgeous flower crowns, I made some little lemon lavender cakes, and we problem-solved through afternoon lighting problems (aka so many shadows in our kitchen) to do a photo-shoot with our other roomie-friend, Megan! So fun!
lemon lavender mini bundt cakes
Adapted from: I Bake He Shoots
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup coconut sugar
1 1/2 cup all purpose flour
2 large eggs
1/2 cup buttermilk
1/4 tsp salt
1/4 tsp baking soda
1 1/4 tsp dried lavender
zest of 1 lemon
1 tsp vanilla extract
2 Tbsp fresh lemon juice
For the glaze:
1 cup powdered sugar
2 tsp buttermilk
1 Tbsp fresh lemon juice
1. Preheat oven to 325 degrees Fahrenheit. Spray a mini bundt pan (or a full-size bundt pan, if you plan on making one large cake) with cooking spray.
2. In a large bowl, mash the lemon zest with the back of a spoon into the sugar. Do this until the sugar is wet and fragrant. Cream the butter and lemon sugar until light and fluffy with a hand mixer or in a stand mixer. Add the eggs, 1 at a time, until incorporated.
3. In a measuring cup, combine the buttermilk, vanilla, and lemon juice.
4. In a medium/large bowl, whisk together the flour, baking soda, and salt. Then add the lavender and whisk to incorporate.
5. With the mixer on low for the bowl with the butter and sugar mixture, alternative adding the flour mixture and the buttermilk mixture, beginning and ending with the flour.
6. Pour the batter into the prepared pans and bake for approximately 30 minutes, or until a knife or toothpick inserted into the cakes comes out clean.
7. Remove from the oven and cool for about 10 minutes before carefully taking the cakes out and inverting them to cool on a wire rack. Cool completely before adding the glaze. Dust with powdered sugar at the end.