Irresistible Mother’s Day Lemon Lavender Cake Recipe

The aroma of a Mother’s Day Lemon Lavender Cake wafts through the air, inviting you to indulge in its zesty sweetness. With each slice, you’ll experience a delightful dance of flavors that perfectly captures spring’s essence. This cake isn’t just dessert; it’s a heartfelt tribute to moms everywhere.

Picture this: a sunlit kitchen filled with laughter as family gathers around the table, eagerly awaiting a slice of this fragrant cake. The soft, buttery texture and hint of lavender create a memory worth savoring on special occasions like Mother’s Day or any day that feels like one.

My family’s reaction to this cake? Pure joy! I remember my mom’s eyes lighting up when she took her first bite—it’s a moment I’ll cherish forever.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The backbone of the cake; sifted for lightness and fluffiness.

• Granulated Sugar: Sweetens the batter beautifully, enhancing the lemon’s natural zing.

• Baking Powder: Ensures your cake rises perfectly; make sure it’s fresh for best results.

• Salt: A tiny pinch balances out the sweetness and highlights the flavors.

• Lemon Zest: Adds vibrant flavor; use a microplane for fine zest without the bitter pith.

• Lemon Juice: Freshly squeezed juice infuses moisture and brightness into the cake.

• Lavender Buds: Use culinary-grade buds for that lovely floral note; they provide an unexpected twist.

• Unsalted Butter: Room temperature butter ensures smooth mixing and rich flavor throughout the cake.

• Eggs: Vital for binding; bring them to room temperature for better incorporation.

• Milk or Buttermilk: Adds moisture and richness; buttermilk gives a tender crumb and slight tang.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Pans: Preheat your oven to 350°F (175°C) while greasing two 9-inch round cake pans with butter and dusting them with flour to prevent sticking.

Mix Dry Ingredients Together: In a large mixing bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and lavender buds until well combined. The floral aroma will inspire you!

Cream Butter and Sugar: In another bowl, beat unsalted butter until creamy before gradually adding granulated sugar. Mix until fluffy—this step is crucial for a light texture.

Add Eggs and Wet Ingredients: Beat in eggs one at a time, ensuring they’re fully incorporated before adding lemon juice and milk or buttermilk. Your mixture should look smooth and inviting.

Combine Mixtures Gently: Gradually fold dry ingredients into wet ones using a spatula. Be gentle here; overmixing can lead to tough cake! You want it airy yet combined.

Bake Until Golden Brown : Pour batter evenly into prepared pans and bake for 25-30 minutes. Check doneness by inserting a toothpick—it should come out clean! Let cool before removing from pans.

Now you’re ready to make your Mother’s Day Lemon Lavender Cake shine with frosting or glaze!

Enjoy each step as you create something magical—after all, cooking is just as much about love as it is about flavor!

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then mix in eggs and dry ingredients gradually. This ensures even distribution of flavors and a light texture.

Add Your Touch

Feel free to swap lemon zest for lime or add blueberries for a fruity twist. Personalizing this recipe makes it uniquely yours and adds a surprise element.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices wrapped tightly in plastic wrap.

Baking this cake always brings back memories of my mom’s kitchen, where we’d sneak spoonfuls of batter when she wasn’t looking.

FAQ

Can I use dried lavender for Mother’s Day Lemon Lavender Cake?

While you can, fresh lavender provides a better flavor profile without bitterness.

How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

What should I serve with this lemon lavender cake?

A dollop of whipped cream or a scoop of vanilla ice cream complements it beautifully!

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Mother’s Day Lemon Lavender Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves approximately 12 people 1x

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Description

Celebrate Mother’s Day with this enchanting Lemon Lavender Cake, a perfect blend of zesty lemon and fragrant lavender that embodies the spirit of spring. Each slice offers a tender texture and vibrant flavor, making it an ideal centerpiece for any gathering. Whether shared with family or gifted to a loved one, this cake is sure to create lasting memories.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 2 tbsp culinary-grade lavender buds
• ¾ cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• ½ cup milk or buttermilk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and lavender buds.
3. In another bowl, cream the butter until light and fluffy. Gradually add sugar and mix well.
4. Beat in eggs one at a time, then add lemon juice and milk/buttermilk until combined.
5. Gently fold dry ingredients into the wet mixture until just combined.
6. Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let cool before removing from pans.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 350
• Sugar: 23g
• Sodium: 180mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg