Lavender Lemon Curd Cake

INTRODUCTION

Lavender Lemon Curd Cake is a delightful dessert that combines the refreshing taste of lemons with the aromatic essence of lavender. This cake is perfect for special occasions or just a sunny afternoon treat. The unique flavor profile of lavender adds a touch of sophistication while the lemon curd brings a bright, zesty tang that balances it all out. Whether you’re celebrating a birthday, having a tea party, or just treating yourself, this cake is sure to impress.

WHY YOU WILL LOVE THIS RECIPE

You will fall in love with Lavender Lemon Curd Cake for many reasons. First, the aroma of lavender mixed with fresh lemons is simply divine. The cake itself is moist and fluffy, satisfying every sweet tooth. Then, there’s the creamy lavender frosting that crowns the cake, making it look and taste like a work of art. Finally, this recipe is easy to follow, even for beginner bakers. The steps are straightforward, and you’ll get to learn how to make luscious lemon curd from scratch, which is a skill you will use again and again.

HOW TO MAKE Lavender Lemon Curd Cake

Making Lavender Lemon Curd Cake involves several easy steps. First, you will create a delicious lavender lemon curd. Next, you will bake the soft vanilla bean cake layers. Lastly, you will assemble and frost the cake. Let’s go through these steps together, so you feel confident in making this wonderful dessert.

EQUIPMENT NEEDED

• Double boiler or a heat-proof bowl and saucepan
• Mixing bowls
• Whisk
• Electric mixer
• Spatula
• Measuring cups and spoons
• 9-inch round cake pans
• Oven
• A platter for serving

Ingredients You’ll Need

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 Tbsp lemon zest
• 1/3 cup fresh lemon juice
• 1/8 tsp fine kosher salt
• 1 tsp lavender extract
• 6 Tbsp unsalted butter (room temperature and cubed)
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (2 sticks, room temperature)
• 2 cups granulated sugar
• 4 eggs (room temperature)
• 1 1/4 cups buttermilk
• 1 tsp vanilla bean paste
• 8 ounces cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1/2 tsp lavender extract
• 1 oz milk

STEP-BY-STEP INSTRUCTIONS

1. Make Lavender Lemon Curd

Start by filling the bottom of a double boiler with water and bringing it to a boil. Once boiling, reduce it to a simmer. In the top part of the double boiler, whisk together the egg yolks, lemon zest, lemon juice, salt, and lavender extract. You will need to cook this mixture while whisking constantly until it thickens. Once thickened, remove it from the heat and whisk in the cubed butter until it melts completely. Then, allow the lemon curd to cool and store it in the fridge until needed.

2. Make Vanilla Bean Cake

Next, preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent sticking. In a bowl, sift together the flour, baking powder, baking soda, and salt so everything is mixed well. In a larger bowl, beat the unsalted butter and sugar together until fluffy. Then, add the eggs to the mixture one at a time. Alternate adding the flour mixture and the buttermilk, mixing until smooth. Once your batter is ready, divide it equally between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let them cool completely and level the tops gently with a knife for a flat surface.

3. Make Lavender Cream Cheese Frosting

For the frosting, start by beating the softened cream cheese and butter together in a mixing bowl until the mixture is smooth. Then, gradually add the powdered sugar and lavender extract, beating until the frosting is light and fluffy.

4. Assemble

Now it’s time to put everything together. Place one layer of the cake on a serving platter. Spread a layer of frosting around the edge and fill the center with the cooled lemon curd. Gently place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. For a beautiful finish, you can decorate the cake with lemon slices or a sprinkle of dried lavender.

HOW TO SERVE Lavender Lemon Curd Cake

This cake is best served at room temperature. You can slice it into wedges and enjoy it with a cup of tea or coffee. The flavors of the lavender and lemon are delightful together. It’s a stunning centerpiece for any dessert table.

STORAGE & FREEZING: Lavender Lemon Curd Cake

If you have leftover cake, store it in an airtight container in the fridge for up to five days. You can also freeze the cake for longer storage. To freeze, wrap individual slices in plastic wrap and then in aluminum foil. This way, the cake will stay fresh for up to three months.

SERVING SUGGESTIONS

Lavender Lemon Curd Cake pairs beautifully with a cup of Earl Grey or chamomile tea. You can also serve it with fresh berries or a scoop of vanilla ice cream on the side. A dollop of whipped cream would be a wonderful addition too!

VARIATIONS

You can make some adjustments to this recipe as well. Consider using other flavors for the curd, like passionfruit or raspberry, to mix things up. Instead of lavender extract, you might try using almond or orange blossom extract for a different aromatic twist. Adding chopped nuts to the cake batter can give it a delightful crunch too.

FAQs

1. What does lavender taste like?

Lavender has a floral and slightly sweet flavor. It can be strong, so it’s best to use it moderately in recipes.

2. Can I use dried lavender?

Yes, you can use dried culinary lavender instead of lavender extract. Just ensure it is edible grade and crush it before using to release more flavor.

3. Is it possible to make this cake gluten-free?

Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just make sure that the other ingredients are also gluten-free.

4. How long does the lemon curd last in the fridge?

Homemade lemon curd can last for about one week in the refrigerator when stored in an airtight container.

MAKE-AHEAD TIPS FOR Lavender Lemon Curd Cake

To make your baking day easier, you can prepare the lavender lemon curd a day in advance. It will need time to cool in the fridge before being used in the cake. You can also bake the cake layers a day ahead and store them wrapped in plastic wrap until you’re ready to assemble. The cream cheese frosting can also be made in advance. Just keep it in the refrigerator and give it a good stir before using. With these make-ahead tips, your Lavender Lemon Curd Cake will come together smoothly and quickly!

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