Lavender and Lemon Curd Cake
This elegant layer cake features a delicate floral crumb infused with culinary lavender, filled with zesty homemade lemon curd and finished with a silky honey-lemon buttercream. It is the perfect centerpiece for spring celebrations and afternoon tea.
Ingredients
Ingredients
- 2.5 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 tbsp dried culinary lavender finely ground
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 3 large eggs room temperature
- 1 cup whole milk
- 2 tbsp lemon zest freshly grated
- 0.5 cup lemon curd high-quality store-bought or homemade
- 2 cups powdered sugar for the frosting
- 0.5 cup unsalted butter for the frosting
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days. For the best flavor, bring to room temperature for 30 minutes before serving. You can make the lemon curd up to a week in advance. Ensure you use 'culinary' grade lavender to avoid a soapy or bitter taste.