Lemon Curd Lavender Sheet Cake

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Lemon Curd Lavender Sheet Cake is a delightful treat that combines the zesty flavor of lemon with the fragrant aroma of lavender. This cake is perfect for spring gatherings or a sweet afternoon snack. If you’re looking for a refreshing dessert, this recipe is just what you need. For an added twist, you can also try out our blueberry lavender lemonade to complement this delicious cake.

Why Make This Recipe

Making Lemon Curd Lavender Sheet Cake is a great choice because it is simple and quick to prepare. The combination of lemon and lavender creates a unique flavor profile that is sure to impress your family and friends. Plus, this cake is moist and fluffy, making it a delightful addition to any table. If you’re a fan of cheesecake, you might also enjoy our lemon lime cherry pistachio cheesecake.

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.

You can serve this cake with a dusting of powdered sugar or your favorite frosting. For a delightful pairing, consider making lemon glazed loaf cake as a complementary dessert.

How to Serve Lemon Curd Lavender Sheet Cake

Lemon Curd Lavender Sheet Cake can be served plain or with a drizzle of icing. It pairs wonderfully with a cup of tea or coffee. For a fresh touch, top it with lemon slices or edible flowers. This cake is perfect for celebrations or casual get-togethers. You may also find Bright Lemon Blueberry Cheesecake Bars useful.

How to Store Lemon Curd Lavender Sheet Cake

You can store the cake at room temperature in an airtight container for up to three days. If you want to keep it fresh longer, refrigerate it, where it can last for about a week. To freeze, wrap the cake tightly in plastic wrap and then foil. It can be frozen for up to three months.

Tips to Make Lemon Curd Lavender Sheet Cake

Use fresh lemon zest for a stronger lemon flavor.
Make sure to use culinary lavender, as other types may not be safe to eat.
For a sweeter cake, consider adding more sugar, or for a tangier taste, increase the amount of lemon curd.
You can also add a lemon glaze for extra sweetness, similar to our glazed lemon poppy seed bundt cake.

Variation

You can easily customize this recipe by adding blueberries or raspberries for a fruity twist. Alternatively, substitute other flavor profiles, like orange zest and orange curd, to create a different citrus experience.

FAQs

Can I use fresh lavender instead of dried?
Yes, you can use fresh lavender, but you will need about three times as much since dried lavender is more concentrated.
What can I use instead of lemon curd?
If you don’t have lemon curd, you can use a mixture of lemon juice and sugar, but the flavor will not be as rich.
How do I know when my cake is done?
Insert a toothpick in the center, and if it comes out clean, your cake is ready.

Conclusion

Lemon Curd Lavender Sheet Cake is a delightful recipe that is easy to make and wonderful to share. For more lemon-infused inspiration, check out the Lemon Lavender Cake with Swiss Meringue Buttercream or try the Lavender Cake with Lemon Curd. Enjoy baking!