更新于：2026年5月24日 / 美国东部时间上午11:47 / 哥伦比亚广播公司新闻
蛋糕野餐创始人伊丽莎·松加在其多城市线下聚会中见过数千款烘焙作品。她推出了全新食谱书《蛋糕野餐：因热爱蛋糕与朋友而诞生的食谱》，书中既有食谱，也包含如何举办自己的蛋糕野餐的实用指南。
她分享了书中的薰衣草柠檬罂粟籽蛋糕食谱。
节选自：《蛋糕野餐：因热爱蛋糕与朋友而诞生的食谱》
纪事书店
薰衣草柠檬罂粟籽蛋糕
不久前，我终于到访了伦敦郊外的一片薰衣草田。下车的瞬间，空气中的花香便扑面而来，仿佛被周遭的大自然紧紧拥入怀中。每次用薰衣草烘焙时，我都会在脑海中重游那片花田。这款蛋糕，我强烈建议使用食品级薰衣草精油，既能简化操作，又能还原纯正的薰衣草风味。它将经典的柠檬罂粟籽风味与薰衣草花田的治愈感融为一体。跟我一起动手吧。
制作份量：一个两层9英寸（约23厘米）蛋糕
柠檬罂粟籽酸奶蛋糕
1¼杯（约250克）白砂糖
3汤匙柠檬皮屑
1½杯（约340克）常温香草酸奶
⅔杯（约132克）无味食用油
3个常温鸡蛋
1茶匙犹太盐
2 ⅓杯（约280克）通用面粉
¼杯（约28克）玉米淀粉
2茶匙泡打粉
1茶匙小苏打
2汤匙罂粟籽
薰衣草瑞士蛋白奶油霜
1½杯（约300克）白砂糖
6个蛋清
2杯（约452克）室温无盐黄油，切成1英寸（约2.5厘米）见方的小块
1茶匙精盐
½至2茶匙薰衣草精油，依口味调整
1或2滴紫色食用色素（可选）
装饰用料
糖渍薰衣草、新鲜薰衣草枝、柠檬片、糖渍柠檬、裱花奶油 swirl、花瓣或糖屑（均为可选）
制作柠檬罂粟籽酸奶蛋糕：
将烤箱预热至325°F（约165°C）。给两个9英寸（约23厘米）圆形蛋糕模具抹油，并用油纸铺底。
在大碗中混合白砂糖和柠檬皮屑，用手指将柠檬皮屑揉进糖中，释放出精油。随后加入酸奶、食用油、鸡蛋和盐，搅拌至顺滑。
将面粉、玉米淀粉、泡打粉和小苏打过筛到混合物中，加入罂粟籽。用刮刀轻轻翻拌几下即可，不要过度搅拌，残留少许面粉条纹也无妨。
将面糊均匀分到准备好的模具中，用抹刀将表面抹平。烘烤30至35分钟，或直到插入蛋糕中心的牙签取出时干净或仅带有少许湿润蛋糕屑。取出烤箱，放在冷却架上。让蛋糕在模具中冷却至室温，之后用黄油刀沿模具边缘划一圈，将蛋糕倒扣在冷却架上。
制作薰衣草瑞士蛋白奶油霜：
在中等大小的平底锅中加水，烧至微微沸腾。在立式搅拌机的搅拌碗中混合白砂糖和蛋清。将碗放在 simmering 的水上，确保碗底不接触水面，持续搅拌至糖完全溶解，混合物温度达到160°F（约70°C）。测试方法：取少量混合物在手指间揉搓，应完全顺滑无颗粒。
将碗从热水中取出，安装好打蛋器配件，用高速搅打至出现坚挺、有光泽的尖峰，约需10分钟。保持低速搅拌，逐块加入黄油。初始阶段混合物可能会看起来结块，但最终会融合均匀。所有黄油加入后，刮下碗壁上的食材，转高速再搅打5分钟。换用桨状搅拌配件，加入精盐、薰衣草精油和食用色素（若使用），中速搅打10分钟。奶油霜应呈轻盈蓬松状态，体积增至两倍。
组装和装饰蛋糕：
将第一层蛋糕放在蛋糕板或餐盘上，用一小勺薰衣草瑞士蛋白奶油霜固定在板上。用抹刀在表面涂抹约½杯（约114克）奶油霜，若想要更厚的涂层可多加一些。
将第二层蛋糕小心放在上方，对齐平整，平面朝上以保证表面光滑。在整个蛋糕表面涂抹一层薄的奶油霜封层，锁住蛋糕屑，用抹刀均匀抹平。将蛋糕冷藏20分钟，使封层定型。
定型后，用剩余的奶油霜涂抹蛋糕顶部和侧面，可抹平至光滑，或用抹刀做出纹理造型。按喜好装饰。上菜前请移除不可食用的装饰材料。
薰衣草柠檬罂粟籽蛋糕 摄影：安德里亚·洛
节选自伊丽莎·松加《蛋糕野餐：因热爱蛋糕与朋友而诞生的食谱》，纪事书店出版，版权所有©2026 伊丽莎·松加。
Recipe: Lavender and lemon poppy seed cake from “Cake Picnic” by Elisa Sunga
Updated on: May 24, 2026 / 11:47 AM EDT / CBS News
Elisa Sunga, founder of Cake Picnic, has seen thousands of baked creations at her multi-city gatherings. She published a new cookbook, “Cake Picnic: Recipes for the Love of Cake & Friends,” that’s part recipes and part how-to guide on hosting your own cake picnic.
She shares a recipe for lavender and lemon poppy seed cake from her book.
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Excerpted from: “Cake Picnic: Recipes for the Love of Cake & Friends”
Chronicle Books
Lavender & Lemon Poppy Seed Cake
A while back I finally made my way to a lavender field outside of London. When I got off the bus, I immediately smelled the floral scent in the air. It felt like I was being hugged by the nature around me. Whenever I bake with lavender, I revisit that field in my mind. For this cake, I highly recommend using food-grade lavender extract for both ease and true lavender flavor. This cake pairs classic lemon poppy seed with a trip to the lavender field. Come with me.
Makes one two-layer 9 in [23 cm] cake
LEMON POPPY SEED YOGURT CAKE
1¼ cups [250 g] granulated sugar
3 Tbsp lemon zest
1½ cups [340 g] vanilla yogurt, at room temperature
2⁄ 3 cup [132 g] neutral oil
3 eggs, at room temperature
1 tsp kosher salt
2 1⁄ 3 cups [280 g] all-purpose flour
¼ cup [28 g] cornstarch
2 tsp baking powder
1 tsp baking soda
2 Tbsp poppy seeds
LAVENDER SWISS MERINGUE BUTTERCREAM
1½ cups [300 g] granulated sugar
6 egg whites
2 cups [452 g] unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces
1 tsp table salt
½ to 2 tsp lavender extract, to taste
1 or 2 drops purple food coloring (optional)
DECORATIONS
Candied lavender, fresh lavender sprigs, lemon slices, candied lemons, piped buttercream swirls, flower petals, or sprinkles (optional)
TO MAKE THE LEMON POPPY SEED YOGURT CAKE: Preheat the oven to 325°F [165°C]. Grease and line two 9 in [23 cm] round cake pans with parchment paper.
In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar to release the oils. Add in the yogurt, oil, eggs, and salt. Whisk until smooth.
Sift the flour, cornstarch, baking powder, and baking soda over the mixture. Add the poppy seeds. Using a spatula, gently fold the ingredients together for a few turns. Do not overmix; some streaks of flour are fine.
Divide the batter evenly between the prepared baking pans and use an offset spatula to smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven and place on a wire rack. Let the cakes cool in the pans to room temperature before running a butter knife inside the rim of the pans and inverting the cakes onto the rack.
TO MAKE THE LAVENDER SWISS MERINGUE BUTTERCREAM: Fill a medium saucepan with water and bring to a simmer. In the bowl of a stand mixer, combine the sugar and egg whites. Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly until the sugar dissolves and the mixture reaches 160°F [70°C]. To test, rub a small amount between your fingers—it should feel completely smooth.
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 10 minutes. With the mixer on low, gradually add the butter, one piece at a time. The mixture may look curdled at first, but it will come together. Once all the butter is incorporated, scrape down the sides of the bowl, increase the speed to high, and whip for another 5 minutes. Switch to the paddle attachment, add the table salt, lavender extract, and food coloring (if using), and beat on medium for another 10 minutes. The buttercream should be light, airy, and doubled in volume.
TO ASSEMBLE AND DECORATE THE CAKE: Place the first cake layer on a cake board or serving plate, securing it with a small dab of lavender Swiss meringue buttercream directly on the board. Using an offset spatula, spread about ½ cup [114 g] of the buttercream over the surface. If a thicker layer of frosting is desired, add more.
Place the second cake layer on top, aligning it carefully, flat side up for a smooth surface. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs, using an offset spatula to smooth it evenly. Chill the cake for 20 minutes to set the crumb coat.
Once set, use the remaining buttercream to frost the top and sides of the cake, smoothing it evenly or creating textured patterns with a spatula. Decorate as desired. Remove nonedible decorations before serving.
Lavender & Lemon Poppy Seed Cake Andria Lo
Excerpted from Cake Picnic: Recipes for the Love of Cake & Friends by Elisa Sunga. Published by Chronicle Books. Copyright © 2026 by Elisa Sunga.
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