Lavender and Lemon Spring Cake (No-Bake)

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Servings: 8

Our days are busy and with warmer ones on the way, who wants to spend time baking? Revel in the simplicity of making and serving this lovely cake — perfect for Easter, bridal or baby showers, too. If you have aspiring young chefs, let them cut their teeth on this cake that looks far more complicated than it is.

Ingredients

1 package (8-ounce) cream cheese, softened

3 tablespoons butter, softened

¼ cup firmly packed light brown sugar

Pinch of salt

1 teaspoon vanilla extract

1 pint heavy whipping cream

1 store-bought angel food cake

1 jar (8-ounce) lemon curd

About 2 tablespoons dried culinary lavender

Lavender and rosemary sprigs and lemon rind curls for garnish*

Directions

For the frosting, whip cream cheese with butter in mixer until blended and a bit fluffy, scraping down sides at it is whipped.
Blend in sugar and salt. (This is a lightly sweetened frosting. To go sweeter, add ¼–½ additional cup of brown sugar.) Add vanilla and on medium speed, slowly pour in cream. Once incorporated, turn to highest speed and whip until the frosting is thick and fluffy. Do not overbeat or the frosting will “fall.”
Using a serrated knife, cut the cake in half horizontally. Poke holes in bottom half and spread with the lemon curd. Top curd with a layer of frosting and sprinkling of half the dried lavender. Place top half of cake onto frosted bottom. Top with dollops of frosting and sprinkle with remaining lavender.
Garnish as desired.
Can be made several hours or a day ahead of serving, but keep refrigerated beforehand and in case of leftovers.