About a week ago, I went to a birthday party with a bunch of friends. My friend, who was having the birthday, had recently requested that I create something with lavender and lemons. I had never used lavender for cooking but thought for her birthday party I would create something. I stood with my pantry door open and saw some Lemon Curd from Trader Joe’s that another friend had turned me onto. It all came together at that moment. I thought to myself, I shall make cake with lemon curd and lavender frosting. Yippee! I actually might have said “yippee” out loud. 😉
Making the cake with lemon curd and lavender frosting did not exactly go as planned the first time around. There were definitely some lessons to be learned, which I will happily share with you.
- Do not put the lemon curd on too thick or else it will come oozing out the sides when you put the second layer of cake on top. It was quite a mess when this happened to me.
- Do not turn on the mixer to medium speed after you put in the flour. You’ll end up like this:
- Make sure to use really fresh lavender or else no one will be able to taste the lavender in the frosting and it will just look like little specs of something that shouldn’t be there.
- Do not forget to fold in the egg whites at the end when making the batter. If you do forget and pour the batter in the baking pans before realizing you forgot the eggs, you’ll have a bit of a mess on your hands like I did. No bueno. ☹
Anyhoo, since my first attempt at this cake was a bit of a kitchen disaster that no one at the birthday party was aware of, I knew I had to try again. Fortunately, there was a lavender festival this weekend up in Sequim, Washington. After taking a ferry and waiting in traffic, a mere two and half hours later, I had in my hands some fresh culinary lavender. Woot!
I made sure the next day I had nothing on my calendar so I could redo my White Cake with Lemon Curd and Lavender Frosting. I must say, the second time there were no kitchen mishaps and the cake was divine with just enough lavender and lemon flavor.
I also added edible flowers to the cake for a pretty topping. Tah-dah!
- 2 sticks softened unsalted butter
- 2 cups sugar
- 3 cups cake flour
- 3 teaspoons baking powder
- 2 teaspoons vanilla
- 1 cup milk
- 5 eggs whites beat until stiff peaks form
- 1 tablespoon butter to grease round baking pans
- 2 tablespoons flour for baking pans
- ½ cup prepared lemon curd Trader Joe’s
- 3/4 cups unsalted butter at room temperature
- 3-1/4 cups powdered sugar
- 1-2 tablespoons cream as needed
- 1 teaspoon dried culinary lavender finely chopped
- 1 teaspoon vanilla extract
- Edible flowers for garnish optional
Set oven rack in middle position. Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans; line the bottom of the pans with parchment paper rounds.
Mix butter and sugar with a blender on slow speed for 1 minute until mixed together. Turn up the speed to medium speed and beat until light and fluffy.
Add flour, baking powder, milk and vanilla extract to butter mixture. Beat on slow speed for one minute. Once flour is mostly incorporated turn up the speed to medium and beat for 1 more minute creating a thick batter.
In another bowl beat the egg whites until stiff peaks form. Fold the egg white mixture into the batter. The batter should now be creamy.
Divide batter evenly between two prepared cake pans. Place pans in the oven and bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 2 minutes. Invert pans onto wire racks and let cool completely, about 1 1/2 hours.
Once cakes have cooled, place once cake round onto plate. Spread the prepared lemon curd on the top of the cake leaving ½ inch rim. Place the second cake round onto the top of the lemon curd. Now your cake is ready to frost.
For the Frosting:
Add butter to the bowl of your electric mixer and beat until creamy. With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, scraping down the sides if needed, beating the butter and sugar mixture until fluffy. Add cream, if necessary. Beat in the vanilla extract.
If the frosting seems to runny or too thin, you can add more powdered sugar, a little at a time. The frosting is ready once it is easily spreadable.