Imagine a dessert that transports you to a sun-drenched French countryside with every single bite - our Lavender Lemon Curd Cake is exactly that magical culinary experience! This extraordinary cake combines the delicate floral notes of lavender with the bright, zesty punch of lemon, creating a dessert that's not just a treat, but a sensory adventure. Whether you're a baking enthusiast or a curious foodie looking to impress, this recipe promises to elevate your dessert game and leave your guests absolutely mesmerized.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon dried lavender
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a small bowl, crush dried lavender using a mortar and pestle or the back of a spoon to release its aromatic oils. Set aside.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together all-purpose flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Gently stir in the fresh lemon juice and crushed lavender, being careful not to overmix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, carefully slice the cake horizontally to create two layers.
- Spread a generous layer of lemon curd between the cake layers and on top of the cake.
- Optional: Garnish with additional dried lavender buds or lemon zest for extra flavor and visual appeal.
- Refrigerate for at least 30 minutes before serving to allow the lemon curd to set and flavors to meld.
Tips
- Always use fresh, high-quality dried lavender to ensure the most authentic and vibrant flavor profile.
- When creaming butter and sugar, take your time - a full 3-4 minutes creates the perfect light and fluffy texture.
- Be careful not to overmix the batter, as this can lead to a dense, tough cake.
- For an extra flavor boost, consider using Meyer lemons which have a slightly sweeter, more complex taste.
- Allow the cake to cool completely before adding lemon curd to prevent melting and ensure clean, beautiful layers.
- If you want a more intense lavender flavor, you can steep the dried lavender in warm milk before adding to the batter.
- Store the cake in the refrigerator to help the lemon curd set and maintain its gorgeous texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
