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Lavender Lemon Curd Cake

A delightful dessert combining the refreshing taste of lemons with the aromatic essence of lavender, perfect for special occasions or a sunny afternoon treat.

  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Make Lavender Lemon Curd: Fill the bottom of a double boiler with water and boil. In the top part, whisk together egg yolks, lemon zest, lemon juice, salt, and lavender extract, cooking until thickened. Remove from heat and whisk in butter until melted. Cool and store in the fridge.
  2. Make Vanilla Bean Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Sift together flour, baking powder, baking soda, and salt. In a bowl, beat unsalted butter and sugar until fluffy, then add eggs one at a time, alternating with flour mixture and buttermilk. Divide batter between pans and bake for 25-30 minutes. Cool completely.
  3. Make Lavender Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and lavender extract, beating until fluffy.
  4. Assemble: Place one cake layer on a platter, spread frosting around the edge, and fill with lemon curd. Top with the second cake layer and frost the top and sides with remaining frosting. Decorate with lemon slices or dried lavender.

Notes

Store leftovers in an airtight container in the fridge for up to five days, or freeze for up to three months. Pairs beautifully with Earl Grey or chamomile tea.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: cake, lavender, lemon, dessert, tea party