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Lavender Jasmine Butter Cake

Lavender Jasmine Italian Butter Cake


  •  5oz. Kvas Lavender Jasmine Simple Syrup 
  •  2 Cups of Sifted, All Purpose Flour 
  •  2 Cups of Granulated White Sugar 
  •  5 Eggs (seperated) 
  •  1 1/4 Cups of Softened Salted Butter
  •  1/2 tsp. Vanilla
  •  1 1/2 tsp. Baking Soda 
  • 1 cup Butter Milk 
  • 273 mL. Whipping Cream


  1. Preheat oven to 325 F
  2. Chop butter into small pieces and add to a mixing bowl. 
  3. Add sugar, and baking soda to another bowl and mix. 
  4. Add sugar/baking soda mixture to butter and mix with either a standing mixer, handheld mixer or your good ol'fashioned hands. 
  5. Add egg yolks one at a time and mix into sugar mixture. 
  6. Gradually add Vanilla & Buttermilk to sugar mixture and mix in. 
  7. Add 3oz. Kvas Jasmine Lavender Simple Syrup to mixture and mix in. 
  8. Sift flour into mixture and incorporate until you have a wet gooey kind of batter. 
  9. Beat egg-whites until fluffy with whisky and hand-mixer and gradually fold into batter. 
  10. Pour batter into lightly greased baking pan of your choice. 
  11. Set timer for 30 minutes and bake until top of cake is a dark golden brown. 
  12. Whip the whipping cream with the remaining 2 oz. of Kvas Lavender Simple Syrup. 
  13. When cake is finished, remove from oven and allow to cool for 20 minutes. 
  14. Add whip cream topping and garnish with dried lavender and lemon zest. 

Enjoy with friends & family :) 

Amy and Zac Kvas

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