* This is a pretty easy recipe for lemon curd. If you prefer not to make your own, a good quality store bought lemon curd can be used (11 ounces is about a cup). If you do make your own, you may want to double the recipe as it’s really good and could be used on muffins, toast, pancakes, etc.
* For this recipe, you want fine lemon zest which is best achieved by using a microplane.
* You need 4 to 5 total lemons for this recipe if you’re preparing both the cake and lemon curd. Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* I recommend using
SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* You can find culinary lavender extract on Amazon.