Irresistible Mother’s Day Lemon Lavender Cake Recipe

When life gives you lemons, make a cake That’s exactly what we did when we created this Mother’s Day Lemon Lavender Cake. Picture this: a moist, fluffy cake bursting with zesty lemon flavor and the enchanting aroma of lavender, perfect for celebrating the incredible women in our lives. The vibrant yellow hue will brighten any table, making it an irresistible centerpiece for your Mother’s Day brunch.

this …

As I baked this delightful cake in my kitchen, memories flooded back of my own mother’s baking adventures. I fondly remember her experimenting with flavors like lemon and lavender, often with hilarious results like the time she mistook salt for sugar. Thankfully, this recipe is foolproof Let’s dive into the details and create a show-stopping dessert that will leave everyone raving about your culinary skills.

I still chuckle when I recall how my family devoured this cake during last year’s Mother’s Day brunch it was gone within minutes

Essential Ingredients

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

• All-Purpose Flour: Use high-quality flour for the best texture it’s the backbone of your cake’s structure.
• Sugar: Granulated sugar sweetens the cake beautifully feel free to adjust based on your sweetness preference.
• Baking Powder: Ensure your baking powder is fresh to achieve that perfect rise.
• Salt: A pinch enhances all the flavors don’t skip it
• Unsalted Butter: Soften it to room temperature for a creamy batter trust me, it makes a difference.
• Eggs: Use large eggs at room temperature for better emulsification in your batter.
• Lemon Zest and Juice: Freshly grated zest and juice provide vibrant flavor bottled versions just won’t cut it.
• Dried Culinary Lavender: Make sure it’s food-grade just a touch adds that signature floral note without being overwhelming.
• Milk: Whole milk keeps the cake moist you can substitute with almond or oat milk if desired.
• Powdered Sugar (for frosting): This creates a smooth icing perfect for drizzling over your beautiful cake.
• Lemon Extract (optional): For an extra kick of lemony goodness, but don’t go overboard less is more

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

Let’s Make it together

Prep Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and dust them lightly with flour to prevent sticking.

Create Your Batter Base: In a large bowl, cream together softened butter and sugar until light and fluffy about 3-5 minutes. Add eggs one at a time, mixing well after each addition.

Add Flavor Elements: Stir in lemon zest and juice along with dried lavender until evenly distributed throughout your batter. The fragrant aroma should start wafting through your kitchen at this point

Combine Dry Ingredients : In another bowl, whisk together flour, baking powder, and salt until combined. Gradually add this dry mixture to your wet ingredients while alternating with milk until just blended.

Pour and Bake Away: Divide the batter evenly between the prepared pans. Bake in preheated oven for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.

Cool and Frost It Up: Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely. Once cooled, drizzle with lemon glaze made from powdered sugar mixed with lemon juice.

This Mother’s Day Lemon Lavender Cake will surely impress everyone around you Enjoy every bite a slice of heaven awaits

Perfecting the Cooking Process

Start by prepping all ingredients before baking. Mix the dry components first, then combine them with wet ingredients for smoother batter consistency.

Add Your Touch

Consider adding blueberries or raspberries to the batter for extra flavor depth, or swap regular flour with almond flour for a gluten-free version.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate covered in plastic wrap.

Baking this cake reminds me of my first attempt when I accidentally used lavender oil instead of dried lavender. My friends were polite but confused let’s just say it wasn’t my best work

FAQ

What makes lemon lavender cake special?

The unique combination of lemon zest and lavender creates a refreshing, aromatic flavor profile.

Can I use fresh lavender in this recipe?

Yes, fresh lavender adds a more intense flavor, but use sparingly to avoid overpowering the cake.

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 to enjoy

Print

Mother’s Day Lemon Lavender Cake

---

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

Print Recipe

Pin Recipe

Description

Celebrate Mother’s Day with this delightful Lemon Lavender Cake, a harmonious blend of zesty lemon and floral lavender. This moist and fluffy cake not only dazzles with its vibrant colors but also fills your kitchen with an enchanting aroma. Perfect for brunch or any spring gathering, this cake is sure to impress your loved ones and create cherished memories.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• Zest and juice of 2 lemons
• 1 tbsp dried culinary lavender
• 1 cup whole milk
• 1 cup powdered sugar (for frosting)
• 1 tsp lemon extract (optional)

---

Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust lightly with flour.
2. In a large bowl, cream softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well after each addition.
3. Stir in lemon zest, juice, and dried lavender until evenly combined.
4. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk until just blended.
5. Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean from the center.
6. Allow cakes to cool for about 10 minutes before transferring to wire racks to cool completely. Drizzle cooled cakes with a glaze made from powdered sugar mixed with lemon juice.

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

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 320
• Sugar: 24g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: - For added flavor depth, consider folding in fresh berries like blueberries or raspberries into the batter. - To make it gluten-free, substitute regular flour with almond flour. - Store leftovers in an airtight container at room temperature for up to three days.