The Ultimate Lavender Lemon Curd Cake: Aromatic Layers of Sweet, Tart, and Floral Perfection

Prepare to elevate your baking experience with a dessert that truly captivates the senses: the Lavender Lemon Curd Cake. This exquisite creation masterfully balances vibrant citrus tartness, delicate floral notes, and luxurious sweetness. Imagine sinking your fork into a generously sized slice, revealing layers of incredibly moist vanilla bean cake, generously filled with a rich, velvety lavender lemon curd, all enrobed in a cloud-like, fluffy lavender cream cheese frosting. It’s more than just a cake; it’s a celebration of flavor and texture, designed to be the undisputed best lemon curd cake you’ll ever bake or taste.

About This Lavender Lemon Curd Cake

There are moments when only a bright, sun-kissed cake can satisfy your cravings, and this Lavender Lemon Curd Cake perfectly fits the bill. It’s a delightful centerpiece for any spring brunch, summer gathering, or special celebration. What truly sets this cake apart is its harmonious blend of flavors and textures, ensuring every bite is a memorable experience.

At its heart lies a rich, homemade lemon curd, infused with fragrant lavender extract. This creates a beautifully thick, tangy, and subtly floral layer nestled between tender, flavorful vanilla bean cake layers. The vanilla bean cake itself is a marvel of moisture and delicate sweetness, providing the ideal foundation for the vibrant curd. Capping it all off is a light, ethereal lavender cream cheese frosting, which adds a creamy tang and a final touch of aromatic elegance.

While preparing this cake does require a little dedication, the effort is undeniably rewarding. The result is a stunning dessert that not only tastes incredible but also looks effortlessly elegant. Its vibrant lemon notes and calming lavender aroma make it a standout among all lemon desserts, promising to become a cherished addition to your recipe collection for years to come. It’s particularly suited for warmer seasons, bringing a refreshing zest and a touch of sophistication to your table.

Decorating this cake can be as simple or elaborate as you wish. Fresh lemon slices always add a beautiful, natural garnish that hints at the delightful flavors within. For a more artistic touch, you could use a piping bag to create intricate frosting patterns or scatter a few dried culinary lavender buds over the top for an extra visual and aromatic flourish. Pair a slice with a glass of crisp champagne or a refreshing strawberry champagne cocktail to transform any occasion into an even grander celebration. And if your heart truly sings for lavender-infused treats, don’t miss our creamy lavender honey ice cream!

Essential Ingredients for Your Lavender Lemon Curd Cake

Every exceptional cake begins with high-quality ingredients. For this Lavender Lemon Curd Cake, careful selection and preparation of each component are key to achieving its incredible flavor and texture. Here’s a detailed look at what you’ll need:

• Eggs: You’ll need both whole large eggs for the cake layers and additional large egg yolks specifically for creating that rich, creamy lemon curd. Using room temperature eggs for the cake will help them incorporate more evenly into the batter, leading to a lighter, fluffier texture.
• Sugar: Granulated sugar is used for both the cake and the curd, providing the fundamental sweetness. For the frosting, however, powdered sugar (also known as confectioners’ sugar) is essential for its fine texture, which ensures a smooth and lump-free finish.
• Lemons: Fresh lemons are non-negotiable for this recipe. You’ll need both the bright, aromatic zest and the tangy, fresh lemon juice. While bottled lemon juice can be a substitute in a pinch, fresh juice offers a far superior, more vibrant flavor that truly makes the lemon curd sing. Aim for about 2-3 juicy lemons to yield enough juice and zest.
• Salt: A pinch of fine kosher salt is crucial in baking. It doesn’t just make things salty; it enhances and balances all the other flavors, preventing the cake from tasting flat and bringing out the sweet and tart notes more intensely.
• Lavender Extract: This is the secret to the distinctive floral aroma and flavor of our cake. A good quality lavender extract infuses both the homemade lemon curd and the cream cheese frosting, creating a cohesive and beautifully fragrant profile. Be sure to use a culinary-grade extract for best results.
• Butter: Unsalted butter is highly recommended for this recipe, particularly at room temperature for both the cake and the frosting. This allows for precise control over the salt content and ensures the butter creams smoothly. If you only have salted butter, omit any additional salt called for in the recipe to avoid over-salting. Ensure your butter is softened for the cake batter and frosting for optimal creaming.
• Flour: Standard all-purpose flour is perfectly suited for the vanilla bean cake, providing structure and tender crumb. For those with dietary restrictions, a good quality 1:1 gluten-free baking flour can often be substituted successfully, though results may vary slightly. Remember to properly measure your flour for accuracy.
• Leavening Agents: This recipe utilizes both baking powder and baking soda. Baking powder provides lift and tenderness, while baking soda reacts with the acidic buttermilk to create air pockets, contributing to the cake’s light and moist texture. Ensure your leavening agents are fresh for maximum effectiveness.
• Buttermilk: Buttermilk is a magic ingredient for cakes! Its acidity reacts with the baking soda, resulting in an incredibly moist, tender, and fluffy crumb. It also adds a subtle tangy depth of flavor that complements the lemon beautifully. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with regular milk to 1 ¼ cups. Let it sit for 5-10 minutes until it slightly curdles.
• Vanilla Bean Paste: To truly make the vanilla bean cake special, we opt for vanilla bean paste instead of regular vanilla extract. The paste offers a more intense, rich vanilla flavor and features visible specks of vanilla bean, enhancing both the taste and aesthetic appeal of the cake. It provides a deeper, more authentic vanilla essence.
• Cream Cheese: The base for our luscious frosting, cream cheese should be softened to room temperature for smooth, lump-free mixing. Both full-fat and low-fat cream cheese varieties work well, but full-fat will yield a richer, more decadent frosting.
• Vanilla Extract: While vanilla bean paste is in the cake, a high-quality vanilla extract (or our homemade vanilla extract) is used in the frosting to enhance its sweetness and balance the tang of the cream cheese.
• Milk: A touch of whole milk or 2% milk helps achieve the perfect consistency for the cream cheese frosting, making it smooth and spreadable.

Recommended Tools: Must-Haves for Baking Success

Having the right tools at hand can make all the difference in the baking process, ensuring accuracy and ease. For this Lavender Lemon Curd Cake, you’ll want to gather the following:

• Measuring Cups and Spoons: Precision is paramount in baking. Investing in accurate measuring spoons and cups ensures that your ingredients are perfectly proportioned for optimal results. Remember, baking is indeed a science, and even slight deviations can impact the final texture and flavor.
• Double Boiler (or DIY Setup): Essential for making the lemon curd, a double boiler gently heats the mixture without scorching. If you don’t have a dedicated double boiler, you can easily create one using a saucepan and a heat-safe mixing bowl (preferably metal or glass) that fits snugly over the saucepan without touching the water below.
• Stand Mixer (or Electric Hand Mixer): A powerful stand mixer with a paddle attachment makes quick work of creaming butter and sugar, as well as whipping up the cake batter and the frosting to a perfect consistency. If you don’t have one, a large mixing bowl and a reliable electric hand mixer will serve you well.
• Offset Spatula: This specialized tool is a baker’s best friend for frosting cakes. Its angled blade makes it significantly easier to spread frosting evenly and smoothly across the top and sides of the cake, achieving that professional finish. An offset icing spatula allows for precise control, preventing accidental divots in your beautiful layers.
• Two 9-inch Cake Pans: Essential for baking the cake layers evenly. Make sure they are greased and floured properly to prevent sticking.
• Serrated Knife: Once your cake layers are cooled, a serrated knife is ideal for carefully leveling off any domes, ensuring flat, stackable layers for a professional-looking cake.

Step-by-Step: Crafting Your Lavender Lemon Curd Cake

Embarking on this baking adventure is a rewarding experience. Follow these detailed steps to create your exquisite Lavender Lemon Curd Cake, starting with the luscious curd, moving to the tender cake layers, and finishing with the dreamy frosting and assembly.

Making the Aromatic Lavender Lemon Curd

The homemade lavender lemon curd is the star filling of this cake, providing that delightful tart-floral kick. Creating it from scratch ensures a fresh, vibrant flavor that store-bought versions simply can’t match.

1. Set up your double boiler: If you have a dedicated double boiler, use it. Otherwise, create one by placing a heatproof mixing bowl over a saucepan filled with 1 to 2 inches of water. Ensure the bottom of the bowl does not touch the water. Bring the water in the saucepan to a boil over high heat, then reduce to a gentle simmer over medium-low heat. The steam from the simmering water will gently cook the curd mixture.
2. Combine ingredients: In the top part of your double boiler (the bowl), combine the egg yolks, granulated sugar, fresh lemon zest, fresh lemon juice, a pinch of fine kosher salt, and the lavender extract. Whisk these ingredients together thoroughly until well combined and slightly frothy.
3. Cook the curd: Place the bowl over the simmering water. Continuously whisk the mixture. Constant whisking is crucial to prevent the egg yolks from scrambling and to ensure a silky-smooth curd. Cook for approximately 10 minutes, or until the mixture thickens significantly. It should be thick enough to generously coat the back of a wooden spoon, and if you draw a line across the spoon with your finger, the line should hold without the curd immediately running back together. Do not let the mixture come to a rolling boil.
4. Incorporate butter: Once thickened, immediately remove the bowl from the heat. Add the cubed unsalted butter, whisking continuously until it has completely melted and is fully incorporated into the curd, creating a smooth, glossy emulsion.
5. Optional straining: For an exceptionally smooth and lump-free curd, press the warm curd through a fine-mesh sieve into a clean bowl. This step removes any tiny bits of cooked egg or zest.
6. Cool the curd: Cover the surface of the curd directly with plastic wrap (ensure the wrap touches the curd to prevent a skin from forming). Allow it to cool completely at room temperature, then transfer to the refrigerator to chill and firm up further. Ideally, chill overnight for the best consistency, as a well-chilled, thick curd will hold its shape perfectly between cake layers.

Baking the Moist Vanilla Bean Cake Layers

These vanilla bean cake layers are designed to be wonderfully moist and tender, providing the perfect canvas for our vibrant lemon curd.

1. Prepare pans and preheat oven: Preheat your oven to 350˚F (175˚C). Generously grease and flour two 9-inch round cake pans. Ensure every crevice is coated to prevent sticking. Set them aside.
2. Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps, contributing to a lighter cake texture. Whisk gently to combine thoroughly and set aside.
3. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer and a large bowl), beat the softened unsalted butter on medium speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
4. Add eggs and vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly mixed. Once the eggs are in, beat in the vanilla bean paste until just combined.
5. Alternate wet and dry ingredients: Reduce the mixer speed to low. Add about one-third of the flour mixture to the butter mixture, mixing until just combined. Then, add half of the buttermilk, mixing until incorporated. Repeat with another third of the flour mixture, the remaining buttermilk, and finally, the last third of the flour mixture. Mix until just barely combined; be careful not to overmix, as this can lead to a dry, dense cake.
6. Bake the cakes: Divide the cake batter evenly between the two prepared 9-inch cake pans. Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
7. Cool and level: Transfer the cake pans to wire racks and allow the cakes to cool in their pans for at least 15 to 20 minutes. This allows them to firm up slightly before you attempt to remove them. Carefully invert the cakes onto the wire racks to cool completely. Once completely cooled, use a serrated knife to carefully slice off any domed tops, creating flat, even cake layers ready for assembly.

Preparing the Fluffy Lavender Cream Cheese Frosting

The lavender cream cheese frosting is the perfect creamy, tangy, and aromatic complement to the cake and curd.

1. Cream cheese and butter: In the bowl of your stand mixer fitted with the paddle attachment, beat the softened cream cheese and unsalted butter together on medium speed until the mixture is completely smooth and free of lumps. This usually takes about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
2. Add remaining ingredients: Gradually add the powdered sugar, vanilla extract, and milk. Begin beating on low speed until the powdered sugar is mostly incorporated to avoid a sugar cloud. Once combined, increase the speed to high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth. Avoid over-beating, as this can make cream cheese frosting too soft.

Assembling Your Masterpiece

With all your components ready, it’s time to bring the Lavender Lemon Curd Cake to life!

1. First layer: Place one of the leveled cake layers onto your chosen cake stand or serving platter.
2. Create a dam: Using an offset spatula or a piping bag, spread a thin, even ring of lavender cream cheese frosting around the outer edge of the cake layer. This “dam” will act as a barrier to hold the lemon curd in place.
3. Fill with curd: Carefully spoon the chilled lavender lemon curd into the center of the frosting dam. Spread it gently into an even layer, ensuring it fills the space without overflowing the frosting ring.
4. Second layer and final frost: Gently place the second leveled cake layer on top of the curd-filled first layer. Apply the remaining lavender cream cheese frosting over the top and sides of the entire cake, using your offset spatula to achieve a smooth and even coating.
5. Decorate and serve: Garnish your beautiful cake as desired. Fresh lemon slices are a simple yet elegant choice, or add dried lavender buds for extra visual appeal. Slice and serve immediately, or chill for a firmer frosting. Enjoy the delightful blend of flavors!

Expert Tips for a Flawless Lavender Lemon Curd Cake

Achieving a bakery-worthy cake is all about mastering a few key techniques. Keep these expert tips in mind for a truly flawless Lavender Lemon Curd Cake:

• Measure Your Flour Correctly: This is one of the most common baking mistakes! To ensure you’re not adding too much flour, which can result in a dry cake, always use the “spoon and level” method. Instead of scooping flour directly from the container with your measuring cup, first, fluff the flour with a spoon or whisk. Then, gently spoon the flour into your measuring cup until it’s overflowing. Finally, use the back of a straight knife or leveler to scrape off the excess, ensuring an accurate, unpacked measurement.
• Constantly Whisk the Curd: The lemon curd requires your full attention while cooking. Continuous whisking prevents the egg yolks from settling at the bottom and scrambling, which would result in a lumpy texture. Maintain a steady, gentle simmer and keep whisking until the curd thickens smoothly. Crucially, do not allow the mixture to come to a full boil; this heat is too intense for the eggs and will almost certainly cause them to curdle.
• Don’t Overmix the Batter: Once you start adding the flour to your cake batter, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour excessively, leading to a tough, dense, and dry cake. For a moist and tender crumb, stop mixing as soon as you no longer see streaks of dry flour. A few small lumps are perfectly fine.
• Allow Cakes to Cool Completely: Patience is a virtue, especially in cake baking! It’s essential to let your cake layers cool completely in their pans on a wire rack before attempting to flip them out or frost them. Warm cakes are delicate and prone to breaking. Moreover, applying frosting to a warm cake will cause the frosting to melt and slide right off, creating a messy situation. Fully cooled cakes are sturdier and provide a stable base for frosting and filling.
• Ensure Room Temperature Ingredients: For both the cake batter and the frosting, using room temperature butter, eggs, and cream cheese is vital. Room temperature ingredients emulsify much better, meaning they blend together smoothly and evenly, trapping more air. This results in a lighter, fluffier cake texture and a consistently smooth, well-aerated frosting. Take your butter and eggs out of the refrigerator at least 30-60 minutes before you begin baking.

More delicious cake recipes: Chocolate Strawberry Cake | Peanut Butter Cup Cake | Blackberry Lemon Icebox Cake | Red Velvet Cake for Two

Frequently Asked Questions About Lavender Lemon Curd Cake

Here are answers to some common questions you might have when preparing and enjoying this exquisite Lavender Lemon Curd Cake.

• Can I buy lemon curd instead of making it from scratch?
  Yes, you absolutely can! If time is a constraint, or if you simply prefer the convenience, store-bought lemon curd is a viable option. However, it’s crucial to select a high-quality curd that is on the thicker side. A thinner, runnier curd may not hold up well between the cake layers and could absorb into the cake, leading to a less defined and potentially soggy filling. A thicker curd will provide the necessary structure and vibrant burst of flavor you desire.
• How do I add lavender flavor to store-bought lemon curd?
  Infusing store-bought lemon curd with lavender flavor is very straightforward. Simply stir in culinary-grade lavender extract. A good starting point is to use about 1 teaspoon of lavender extract for every 1 cup of store-bought lemon curd. Taste and adjust as needed, as the intensity of lavender extract can vary, and personal preference plays a big role. You could also briefly warm the store-bought curd over a very low heat with a few dried culinary lavender buds, then strain them out before cooling, to infuse a more subtle, natural lavender essence.
• Can I skip the curd in the cake?
  While technically possible to omit the lemon curd and just use the frosting, it’s strongly advised against for this specific recipe. The lavender lemon curd is not merely a filling; it’s a critical component that delivers the signature tartness and floral balance to the sweet vanilla bean cake and frosting. Without it, you would miss out on the dynamic flavor profile and the delightful textural contrast that makes this cake so unique and enjoyable.
• How long does lemon curd cake last and how should I store it?
  Proper storage is key to maintaining the freshness and deliciousness of your Lavender Lemon Curd Cake. When stored correctly in an airtight container or covered under a cake dome, this cake will remain fresh for up to 3 days at room temperature. For extended freshness, especially if your kitchen is warm or humid, or if you want to enjoy it longer, store the cake in the refrigerator. In the fridge, it will last beautifully for up to 5 days. To prevent the cake from drying out, it’s highly recommended to wrap it loosely but thoroughly in plastic wrap or aluminum foil before placing it in its container or under a cake stand. This barrier helps seal in moisture and flavors. Always bring refrigerated cake to room temperature for about 30 minutes before serving for the best texture and flavor.

Need more inspiration for a sweet treat? Check out my dessert recipes page!

Finally, if you’ve had the joy of making this Lavender Lemon Curd Cake recipe, we would be absolutely thrilled if you could share your experience by giving it a star rating on the recipe card below and/or leaving a comment! Your feedback is incredibly valuable, and we always make time to respond to every single comment. Don’t hesitate to drop any questions you might have about the recipe too – we’re here to help!

Oh, and don’t forget to tag us on Instagram if you whip up this delightful cake! Seeing these recipes come to life in your kitchens is truly our favorite thing, and we love scrolling through your beautiful photos. It genuinely means the world to us to see your culinary creations!

Lavender Lemon Curd Cake

This citrusy, tart, and floral cake is like a burst of sunshine in every single bite! It features moist vanilla bean cake layers filled with homemade lavender lemon curd and covered in a fluffy lavender cream cheese frosting.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Passive Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs 35 minutes mins

Servings: 12

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Equipment

• Measuring Spoons
• Measuring Cups
• Saucepan
• Mixing Bowls (Heatproof)
• Stand Mixer (or Electric Hand Mixer)
• Offset Icing Spatula
• Two 9-inch Round Cake Pans
• Serrated Knife
• Wire Racks

Ingredients

Lavender Lemon Curd

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 Tbsp lemon zest about 1 lemon
• 1/3 cup fresh lemon juice about 2–3 lemons
• 1/8 tsp fine kosher salt
• 1 tsp lavender extract
• 6 Tbsp unsalted butter room temperature and cubed

Vanilla Bean Cake

• 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

Lavender Cream Cheese Frosting

• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 4 cups powdered sugar
• 1/2 tsp lavender extract
• 1 oz milk

Instructions

Make Lavender Lemon Curd

• Fill the bottom of a double boiler with 1 to 2 inches of water. You can also make your own double boiler using a saucepan and a heatproof mixing bowl that fits just inside the pan, ensuring the bowl does not touch the water below. Place the pan on high heat and bring water to a boil, then reduce to a simmer over medium-low heat.
• Place the top of the double boiler (or your mixing bowl) on top. Whisk together egg yolks, granulated sugar, lemon zest, lemon juice, salt, and lavender extract. Continue to whisk constantly as the curd cooks to prevent the egg yolks from curdling or scrambling. Cook until the mixture thickens like a thicker cream sauce, enough to generously coat the back of a wooden spoon. This will take about 10 minutes. Avoid bringing it to a rolling boil.
• Remove the bowl from heat and whisk in the cubed unsalted butter until it is completely melted and smoothly incorporated into the curd.
• Optional step: For the creamiest lemon curd, press the warm curd through a fine-mesh sieve into a clean bowl.
• Pour the curd into a clean bowl and cover its surface directly with plastic wrap. This step, where the plastic wrap touches the top of the curd, prevents a film from forming as it cools.
• Let the curd cool completely at room temperature, then transfer it to the refrigerator. The curd will continue to thicken significantly as it chills. We recommend chilling it overnight for the best, firmest consistency for your cake filling.

Make Vanilla Bean Cake

• Preheat your oven to 350˚F (175˚C). Thoroughly grease and flour two 9-inch round cake pans. Ensure the pans are well-coated to prevent sticking, then set them aside.
• In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk gently to ensure they are well combined and evenly distributed. Set this dry mixture aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the room temperature unsalted butter on medium speed until it’s creamy, which should take about 1 minute. Gradually add the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and pale, approximately 2 to 3 minutes. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are mixed.
• Reduce the mixer speed to low. Begin alternating additions of the sifted flour mixture and the buttermilk, starting and ending with the flour mixture. Add about one-third of the flour mixture, mix until just combined, then half of the buttermilk, mix until combined. Repeat with another third of the flour, then the remaining buttermilk, and finally the last third of the flour mixture. Mix just until combined, being very careful not to overmix, which can result in a dense cake. Once incorporated, beat in the vanilla bean paste until just blended.
• Divide the prepared cake batter evenly between the two greased and floured cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
• Transfer the baked cake pans to wire racks and allow the cakes to cool in their pans for at least 15 to 20 minutes before gently inverting them onto the wire racks to cool completely. Once the cakes are entirely cool to the touch, use a serrated knife to carefully level off any domed tops, ensuring you have flat, even layers for easier assembly and a polished finish.

Make Lavender Cream Cheese Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened cream cheese and unsalted butter on medium speed until the mixture is completely smooth and lump-free. This should take approximately 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
• Gradually add the powdered sugar, lavender extract, and milk. Start by beating on a low speed for about 30 seconds to prevent a cloud of sugar. Once combined, increase the speed to high and beat for another 2-3 minutes until the frosting becomes wonderfully light, fluffy, and smooth. Be careful not to over-beat, as this can make cream cheese frosting too runny.

Assemble

• Place one of the leveled vanilla bean cake layers onto your desired serving platter or cake stand. Using an offset spatula or a piping bag fitted with a round tip, spread a thin, even ring of the lavender cream cheese frosting around the outer edge of this cake layer. This creates a “dam” that will securely hold the lemon curd in place.
• Carefully spoon the chilled, thick lavender lemon curd into the center of the frosting dam. Gently spread the curd into an even layer, ensuring it fills the space up to the frosting ring without overflowing.
• Gently place the second leveled cake layer directly on top of the curd-filled first layer. Now, apply the remaining lavender cream cheese frosting over the top and all sides of the entire cake. Use your offset spatula to achieve a smooth and even coating, creating a beautifully finished exterior.
• Decorate your stunning Lavender Lemon Curd Cake as desired. Fresh lemon slices make a vibrant and appealing garnish, while a sprinkling of dried culinary lavender buds can add an extra touch of elegance and aroma. Slice and serve this delightful cake to your eager guests, and revel in the harmonious blend of sweet, tart, and floral flavors!

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Notes

Store the finished Lavender Lemon Curd Cake in an airtight container for up to 3 days at room temperature. For longer freshness, it can be refrigerated for up to 5 days. Ensure it’s well-covered with plastic wrap or foil to prevent drying out.

Nutrition

Calories: 779kcal | Carbohydrates: 110g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 434mg | Potassium: 140mg | Fiber: 1g | Sugar: 84g | Vitamin A: 1231IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg

Calories: 779kcal

Cuisine: Baking

Category: Dessert