Pre heat oven to 350 degrees

Grease and flour 2- 7" pans, set aside

CAKE:

In medium bowl add the flour, salt, baking powder, stir, set aside.

In bowl of mixer cream the butter and sugar until light and fluffy, about 3 minutes.

Add in the eggs 2 at a time, continue mixing.

Add in the lavender extract and lemon zest, continue mixing.

With mixer on low add the flour mixture and milk by alternating each. Mix until fully combined.

Pour into prepared cake pans.

Bake 49 minutes or until toothpick inserted comes out clean.

Cool completely.

BUTTERCREAM:

In medium sauce pan add the egg whites and sugar.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is cooled.

On low speed add the butter one piece at a time. Mix until well combined.

Switch to paddle attachment, add lavender and food coloring, mix until smooth and glossy.

ASSEMBLY:

Cut each cake horizontally so you have a total of 4 layers.

Put a small dollop of frosting on cake board/cake plate so the cake sticks.

Put on the first layer, Cover tope with frosting, repeat with remaining three cake layers.

Decorate as desired with buttercream, lemon slices and yellow sprinkles.

Refrigerate until ready to eat.