If you enjoy the delightful combination of lemon and lavender, this Lemon Curd Lavender Sheet Cake is a treat you won’t want to miss. This moist cake captures the brightness of lemon and the floral notes of lavender, creating a unique dessert that’s perfect for any occasion. You may also love similar flavors found in lemon lavender sandwich cookies.
Why Make This Recipe
Creating this cake is not just about indulging your taste buds; it’s also a simple process that yields impressive results. Ideal for gatherings, this cake can serve as a wonderful centerpiece at parties or be enjoyed as an afternoon snack. Plus, the use of lemon curd adds a luxurious touch that your guests will surely appreciate. You may also find Lemon Blueberry Cheesecake Cookies useful.
How to Make Lemon Curd Lavender Sheet Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon curd
- 1 tablespoon dried culinary lavender
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk, lemon curd, vanilla extract, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and dried lavender.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before serving.
How to Serve Lemon Curd Lavender Sheet Cake
This cake can be served on its own or with a light dusting of powdered sugar for added sweetness. You can also pair it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors. For an even more delightful pairing, consider serving alongside lemon ricotta pancakes for a brunch spread.
How to Store Lemon Curd Lavender Sheet Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor. You may also find Lemon Curd Cookie Cups useful.
Tips to Make Lemon Curd Lavender Sheet Cake
- When measuring flour, spoon it into the measuring cup instead of scooping directly, to avoid a dense cake.
- If you prefer a stronger lavender flavor, consider steeping the lavender in the milk for about 15 minutes before adding it to the batter.
- Don’t skip the lemon zest; it adds a bright, fresh taste to the cake.
Variation
For a fun twist, you can make cupcakes instead of a sheet cake. Just adjust the baking time to 18-20 minutes and keep an eye on them to ensure they do not overbake.
FAQs
1. Can I use fresh lavender instead of dried?
Yes, fresh lavender can be used, but you’ll need to increase the quantity slightly as it is less potent than dried.
2. How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few crumbs attached.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it in the refrigerator.
Conclusion
This Lemon Curd Lavender Sheet Cake is sure to impress with its unique flavors and simple preparation. For more delicious cake ideas, check out this Lemon Lavender Cake with Swiss Meringue Buttercream and the delightful Lavender Cake with Lemon Curd. Enjoy baking!
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Lemon Curd Lavender Sheet Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful combination of lemon and lavender in a moist sheet cake, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon curd
- 1 tablespoon dried culinary lavender
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the milk, lemon curd, vanilla extract, and lemon zest until well combined.
- Whisk together the flour, baking powder, salt, and dried lavender in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before serving.
Notes
Serve with a dusting of powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
