Meyer Lemon Cake with Lavender Cream

Ingredients

• 1 8-inch springform pan
• 5 large eggs
• 2 tablespoons unsalted butter
• ¾ cup sugar
• ¾ cup extra-virgin olive oil
• 1 tablespoon Meyer lemon zest
• ¾ cup Meyer lemon juice
• + 13 more ingredients
• • 1 large egg yolk
  • 1 tablespoon unsalted butter
  • 1 ½ cups heavy cream
  • 3 tablespoons mild honey
  • ½ tablespoon dried lavender blossoms
  • confectioners' sugar
  • 3 tablespoons Meyer lemon juice
  • 1 cup cake flour (not self-rising)
  • ½ teaspoon salt
  • 9 tablespoons sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon Meyer lemon zest

Preheat oven to 325°F with rack in middle. Invert bottom of spring form pan and lock on side. Brush pan with melted butter, then chill 2 minutes to set. Line bottom of pan with a round of parchment paper, then brush pan and parchment with another layer of melted butter and chill 2 minutes more. D...

View full recipe at Epicurious