Why Make This Recipe
Lemon Curd Lavender Sheet Cake is a delightful and refreshing dessert that brings together the bright taste of lemon and the soothing aroma of lavender. This cake is perfect for spring gatherings or as a special treat for family and friends. If you enjoy lemony desserts, you might also love this classic lemon cake.
How to Make Lemon Curd Lavender Sheet Cake
To start, gather the following ingredients: You may also find Italian Grandmas Lemon Custard Cake useful.
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. Enjoy your springtime dessert!
This cake is simple to make and offers a wonderful flavor combination that you’ll appreciate. For another delicious lemon dessert, try these lemon icebox cake treats.
How to Serve Lemon Curd Lavender Sheet Cake
You can serve this cake plain, or top it with a light lemon glaze or whipped cream for added sweetness. Fresh berries can be a nice addition as well. This cake has a lovely presentation, making it ideal for family gatherings or tea parties. You may also find Lemon Cake Mix Cookies useful.
How to Store Lemon Curd Lavender Sheet Cake
Store any leftovers in a sealed container at room temperature for up to 3 days. If you prefer a longer shelf life, you can refrigerate it, where it should last about a week. You can also freeze the cake for up to three months, but be sure to wrap it tightly.
Tips to Make Lemon Curd Lavender Sheet Cake
- Ensure the butter is softened for easy mixing and better texture.
- If you don’t have dried culinary lavender, you can leave it out, or replace it with a different flavor, such as rosemary for a unique twist.
- For added moisture and flavor, consider adding an extra tablespoon of lemon curd into the batter.
You might also want to check out creamy lemon cheesecake crumb bars for another fantastic lemon dessert option.
Variation
If you’re looking to mix things up, you can try adding poppy seeds for a delightful crunch or substitute the lemon curd with orange curd for a different citrus flavor.
FAQs
Can I use fresh lavender instead of dried?
Yes, but make sure it’s culinary lavender. Use about half the amount since fresh herbs have a stronger flavor.
What can I pair with this cake?
It pairs well with tea, lemonade, or a light white wine. You can also serve it alongside ice cream or a fruit salad.
Can I make this cake gluten-free?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour for a gluten-free dessert that everyone can enjoy.
Conclusion
Lemon Curd Lavender Sheet Cake is a delightful dessert that captures the essence of spring with its fresh flavors. If you’re interested in exploring other lemon-infused recipes, you might check out this Lemon Lavender Cake with Swiss Meringue Buttercream or the Lavender Cake with Lemon Curd for a wonderful blend of tastes and aromas. Enjoy your baking experience!
Print
Lemon Curd Lavender Sheet Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and refreshing dessert that combines the bright taste of lemon with soothing lavender.
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 plain or top with lemon glaze or whipped cream. Fresh berries make a great addition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg