Lemon Chamomile Cake Gelson's

Ingredients

• 2 sticks unsalted butter, divided
• 5 Tbsp vegetable oil
• Leaves from 12 bags chamomile tea
• 1 cup plus 2 Tbsp whole milk, room temperature
• Zest from 2 large lemons
• 6 Tbsp lemon juice
• 1 ½ tsp vanilla extract
• 5 large Gelson’s eggs, separated, room temperature
• 4 large Gelson’s egg yolks, room temperature
• 3 ¾ cups cake flour, plus more for for dusting pans
• 1 ¾ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp kosher salt
• 2 ⅔ cups granulated sugar, divided
• Gelson’s edible flowers, for garnish (optional)
• Dehydrated lemon slices, for garnish (optional)
• 6 large Gelson’s eggs
• 1 ½ cups granulated sugar
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 3 sticks plus 3 Tbsp unsalted butter, softened and cut into tablespoons
• ⅓ cup mascarpone
• Special equipment: 3 8-inch cake pans