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

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

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust lightly with flour.
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.
Stir in lemon zest, juice, and dried lavender until evenly combined.
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.
Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean from the center.
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.