There’s something magical about a Mother’s Day Lemon Lavender Cake that tantalizes your senses. Just picture it: a moist, fluffy cake infused with the bright zest of lemons and the delicate fragrance of lavender. The aroma wafts through the air, teasing your taste buds and promising a burst of refreshingly sweet flavors. This cake is not just a dessert it’s an experience, perfect for celebrating the incredible mothers in our lives.

I remember my first attempt at baking this cake it was a chaotic blend of flour flying everywhere and me desperately trying to keep up with my mom’s laughter as I fumbled my way through. But when that golden beauty came out of the oven, I knew I had created something special. It’s the ideal centerpiece for any spring gathering or Mother’s Day brunch, guaranteed to bring smiles and compliments from family and friends alike.

My family couldn’t get enough of this cake during our last Mother’s Day celebration it was gone in seconds

Essential Ingredients

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

• All-Purpose Flour: Use high-quality flour for a light and airy texture that holds up well in this cake.
• Granulated Sugar: Sweetness is key choose fine sugar for even distribution throughout the batter.
• Baking Powder: This helps your cake rise beautifully, giving it that fluffy texture we all love.
• Salt: A pinch enhances all the flavors don’t skip it
• Unsalted Butter: Ensure your butter is softened for easy mixing and to create a rich flavor.
• Lemon Zest: Freshly grated zest adds vibrant citrus notes skip the bottled stuff
• Lemon Juice: Use fresh juice for maximum flavor impact bottled lemon juice just won’t cut it.
• Dried Lavender Buds: Make sure they are culinary-grade this adds that unique floral aroma and taste.
• Eggs: Room temperature eggs help create an emulsified batter, leading to a tender cake crumb.
• Milk: Whole milk makes the cake richer feel free to substitute with buttermilk if you prefer.
• Powdered Sugar (for frosting): This gives your frosting that smooth finish we’re all after.
• Lemon Juice (for frosting): A little acidity balances out the sweetness of the frosting perfectly.

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

Let’s Make it together

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, making sure they are ready for batter action.

Mixing Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and dried lavender buds until evenly combined. This step infuses those lovely floral notes right into your dry mix.

Creaming Butter and Sugar: In another bowl, cream softened unsalted butter and granulated sugar together until fluffy and pale this usually takes about 3-5 minutes. Your arm might get tired, but it’s worth every second

Add Eggs and Flavorings: Beat in eggs one at a time until fully incorporated. Then add lemon zest and juice the mixture should smell like sunshine in a bowl right now.

Combining Wet and Dry Ingredients: Gradually mix dry ingredients into wet ingredients alternating with milk until just combined. Be careful not to overmix we want our cake light as air

Baking Time: Divide batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes or until golden brown on top. A toothpick inserted should come out clean don’t forget to do the toothpick test

Cooling Down: Once baked, let cakes cool in pans for about 10 minutes before transferring them to wire racks. This helps prevent soggy bottoms while cooling.

Now you have all the steps laid out like breadcrumbs leading you straight to Lemon Lavender Cake bliss Enjoy every bite while creating unforgettable memories around your dining table this Mother’s Day

Perfecting the Cooking Process

Start by creaming the butter and sugar together to create a light, fluffy texture. Then, incorporate eggs one at a time before mixing in the dry ingredients. This sequence ensures the cake rises beautifully and has that perfect crumb.

Add Your Touch

Feel free to swap out regular flour for almond flour for an extra nutty flavor. You could also add blueberries or raspberries for a pop of color and sweetness. Experimenting can lead to your unique twist on this classic recipe.

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. If you need to reheat it, pop individual slices in the microwave for 10-15 seconds to revive its delightful softness without drying it out.

It was Mother’s Day last year when my sister surprised us all with this lovely cake, leaving everyone wondering if we’d been transported to a quaint bakery in Provence.

FAQ

What makes lemon lavender cake special?

The unique combination of zesty lemon and fragrant lavender creates an unforgettable flavor profile.

Can I use dried lavender?

Yes, but ensure it’s culinary-grade dried lavender for safe consumption.

How do I know if the cake is done?

Insert a toothpick into the center it should come out clean when fully baked.

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Mother’s Day Lemon Lavender Cake

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• Author: Ann Foster
• Total Time: 50 minutes
• Yield: About 12 servings 1x

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Description

Mother’s Day Lemon Lavender Cake is a delightful fusion of zesty lemon and fragrant lavender, creating a refreshing dessert perfect for spring celebrations. This moist, fluffy cake captures the essence of a sunny garden picnic, making it an ideal centerpiece for any Mother’s Day brunch. With simple ingredients and easy preparation steps, you’ll impress your family and friends with this aromatic treat that promises to elevate your special occasions.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 3 large eggs (room temperature)
• Zest and juice of 2 lemons
• 1 tbsp dried culinary lavender buds
• 1 cup whole milk

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Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, salt, and dried lavender.
3. In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and juice.
4. Gradually add dry ingredients alternately with milk to the wet mixture until just combined.
5. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Cool cakes in pans for 10 minutes before transferring to wire racks.

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

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 28g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg