Flattered and full of gratitude, I was asked to bake another cake.
Yes, I love requests. It makes me feel needed, wanted, appreciated.
After all, isn’t that what everyone really wants deep down inside?

I think I’ll have to write a separate post about those so sought after sensitivities…another time.

For now, let’s just enjoy another “episode” of Lemon Curd Lavender Cake!

Lemon Curd Lavender Cake

Lemon Lavender Cake:
3 cups all purpose flour
1 Tbs. baking powder
1/2 tsp. sea salt
1 cup (8 Tbs.) butter, softened to room temperature + for greasing the pans
1 3/4 cup sugar
4 large eggs
2 tsp. vanilla extract
1 cup buttermilk
juice and zest of 2 fresh lemons
2 tsp. dried lavender

Preheat the oven to 350 degrees. Grease three 6″ cake pans with butter. Line with parchment paper.
Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest and lemon juice, and lavender and mix just until combined. 

Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Homemade Lemon Curd:
8 Tbs. butter (1 sticks)
zest of 2 fresh lemons
juice of 4 lemons
1 cup sugar

Follow these directions for Homemade Lemon Curd. Be sure to allow the curd to chill and set completely.

Once the cake has cooled, slather a thick layer of lemon curd over one layer. Top with another. Repeat and end with the last layer of cake.

Lemon Lavender Frosting:
6 cups powdered sugar
2 cups butter, softened
juice and zest of 1 fresh lemon
1 tsp. dried lavender

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Eventually, once well blended, mix in the lemon and lavender.

Transfer the frosting to a piping bag and go to town frosting the sides and top of the cake, smoothing as best you can.

Top with Candied Lemon Peel and dried lavender. Again, be sure to chill at least 2 hours before slicing and serving.