Lavender Lemon Curd Cake

This lavender lemon curd cake strikes just the right balance between sweet, tart, and floral. It has a thick layer of lavender lemon curd sandwiched between extra moist layers of vanilla bean cake. Coated with a fluffy lavender cream cheese frosting, this is the BEST lemon curd cake ever.

about this lavender lemon curd cake

Sometimes you really want a bright cake filled with sunshine. This cake is the perfect one to make when that craving hits.

I absolutely love lemon curd. The tart and bright flavor is so good on scones, muffins, and especially in a cake.

This cake has just the right balance of sweet and tart, with a touch of floral flavor from the lavender extract used in the homemade curd and lavender cream cheese frosting.

Each thick slice of moist vanilla bean cake is filled with a thick layer of lavender lemon curd. The light and fluffy lavender cream cheese frosting on the outside is just the right complement to the other flavors and textures in this dessert recipe.

While this cake does take a bit of effort to make, it is the best from-scratch cake to make for spring and summer! The lemon flavor strikes just the right note to make this your new favorite of all the lemon desserts out there.

Wondering how to decorate this cake? I find that simple is always best. Fresh lemon slices are all I use, but you can also get fancy with the frosting using a piping bag or add dried lavender buds to the mix if you want.

Serve with a glass of champagne or an elegant strawberry champagne cocktail to make the occasion even more of a celebration!

If you love lavender desserts, don’t forget to try a scoop of our lavender honey ice cream!

ingredients

eggs. You will need a combination of whole large eggs and large egg yolks to make the curd and the cake.

sugar. For the cake and curd, we use granulated sugar. The frosting will need powdered sugar instead.

lemons. Grab a bag of lemons! You’ll need the fresh lemon zest and lemon juice. Fresh lemon juice is always best, but you can also use store bought lemon juice.

salt. Fine kosher salt is preferred for baking recipes.

lavender extract. lavender extract gives the lemon curd added floral flavor and a lovely lavender aroma.

butter. Unsalted butter is recommend for this recipe. You can use salted butter, but if you do, skip the salt called for in the full recipe below.

flour. All-purpose flour is all you need for the cake recipe. You can also use a gluten free 1:1 ratio flour, if you prefer.

leavening agents. You will need both baking powder and baking soda.

buttermilk. Buttermilk gives the cake a fluffy and moist texture!

vanilla bean paste. The vanilla bean paste gives the cake a burst of vanilla bean flavor, making it unique to other vanilla cakes.

cream cheese. Full fat or low fat cream cheese work for this frosting!

vanilla extract. Using a high-quality vanilla extract for baking is always preferred! We make our own homemade vanilla extract, but you can also use this Madagascar Bourbon Pure Vanilla Extract if you prefer to buy it.

milk. You can use whole milk or 2% milk.

this recipe’s must-haves

For this recipe, you will need all of your standard baking tools at the ready. Measuring cups and measuring spoons are important for getting all the ingredients measured properly. Remember, baking is a science!

To make the curd, you can use a double boiler, but we just make our own! All you need is a saucepan and a mixing bowl (metal) that fits just inside without touching the bottom of the pan.

We like to use a stand mixer, but you can also use a large mixing bowl and electric hand mixer. You’ll need this to make the cake batter and the frosting for the cake.

An offset spatula is my favorite way to frost a cake! It makes it much easier to apply the frosting in an even coat.

here’s how to make a lavender lemon curd cake

make the curd

The best way to make the curd is to use a double boiler. You don’t have to buy one though! Make your own double boiler by using a saucepan and a bowl that fits just inside the pan without touching the bottom. Fill the pan with a couple of inches of water and place the bowl on top. Bring water to a boil, then reduce to a simmer over medium-low heat.

Whisk together egg yolks, lemon zest, lemon juice, salt and lavender extract. Whisk as the curd cooks, cooking until the mixture thickens enough to coat the back of a wooden spoon. This will take about 10 minutes.

Remove from heat and whisk in the butter until melted. Pour the mixture into a bowl and cover with plastic wrap, making sure it touches the top of the curd. Let cool completely. We recommend letting it cool overnight in the fridge to help it firm up well.

make the cake

Sift together dry ingredients in a medium bowl until combined. Set aside.

To make the cake, beat butter and sugar in a stand mixer with paddle attachment until creamy, about 1 minute. Beat in eggs one at a time, until incorporated. You may need to scrape down the sides of the bowl as you go along.

Turn the speed to low, alternating between the flour mixture and buttermilk. Once incorporated, add vanilla bean pasta, beating until just combined.

Divide the batter between two cake pans that have been greased and floured. Bake for 25 to 30 minutes, until the cakes are cooked through. A toothpick inserted in the middle should come out clean.

Let cakes cool in the pan completely. Remove from pans and use a serrated knife to cut off the domes of each cake so they are flat. Set aside.

make the frosting

Beat together cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until smooth. This will take about 2 to 3 minutes.

Add in sugar and vanilla. Beat on low speed until it starts to come together, then beat on high speed until smooth and fluffy.

assemble and finish

Place the bottom layer of cake on a platter or cake stand. Spread the frosting in a thin layer in a ring on top, leaving the center empty. Fill the center with lemon curd, spreading in an even layer.

Top with the other cake and frost all over with remaining frosting. Decorate as desired with sliced lemons. Serve.

tips for success

measure your flour correctly. When measuring flour, be sure to measure it the proper way. Instead of scooping it out of a container with a measuring cup, use a spoon to stir up the flour first. Then, spoon and level the flour into the measuring cup.

constantly whisk the curd. Constantly whisk the curd as it cooks so it turns out smooth. In addition, do not let it come to a boil as this will cause the eggs to scramble and you’ll have lumps in your curd.

don’t overmix the batter. If you overmix the batter, the cake will end up dense and dry. Mix the batter until it is just combined to ensure you end up with a moist and tender cake.

allow cake to cool. Let the cake cool completely before flipping the cake out of the pan. This will ensure that it does not fall apart when you remove it from the pan.

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

can I buy lemon curd instead of making it from scratch?

Yes, if you don’t have time to make your own homemade lemon curd, you can certainly purchase lemon curd at the store. We recommend purchasing a curd that is on the thicker side as a thinner curd will simply absorb into the cake. You want the thicker curd so that it stands up to the weight of the cake layer on top.

how do I add lavender flavor to store bought lemon curd?

If you are using store-bought lemon curd, you can simply stir in lavender extract to give it that lavender flavor. I recommend using 1 tsp lavender extract for every 1 cup of lemon curd.

can I skip the curd in the cake?

You can technically skip the lemon curd in the cake, using only the frosting. However, without it, you miss out on the balance of tart and floral flavors that the lemon curd provides.

how long does lemon curd cake last?

When stored properly, this cake will last for up to 3 days at room temperature, up to 5 days in the refrigerator.

how should I store this cake?

The most important thing is to store this cake covered, either at room temperature or in the refrigerator. You can store it in an airtight container or under a cake stand. To really make sure it doesn’t dry out, we recommend wrapping the cake in either foil or plastic wrap.

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

how to store

Store. Store the frosted lemon cake in an airtight container for up to 3 days at room temperature. You can also cover with plastic wrap or foil to prevent it from drying out. If you store the cake in the refrigerator, it will last for up to 5 days.

more lemony baked treats

Lemon curd cookies are topped with pillowy meringue, making them taste just like a lemon meringue pie.

If you love cupcakes, these lemon raspberry filled cupcakes are a burst of sunshine in every single bite.

Quick and easy lemon sugar buns are the perfect pairing for your morning coffee or an afternoon treat.

A simple and classic lemon olive oil cake will take you straight to Italy.

Lemon shortbread cookies are simple and only require a handful ingredients! You’ll love the buttery, citrus flavor.

Finally, if you make this lavender lemon curd cake recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!