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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, salt, and dried lavender.
- 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.
- Gradually add dry ingredients alternately with milk to the wet mixture until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- 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