Irresistible Mother’s Day Lemon Lavender Cake Recipe

Imagine walking into a sunlit kitchen, where the air is thick with the zesty aroma of fresh lemons and the delicate scent of lavender. You’re greeted by a cake that looks like it just stepped off a magazine cover, its golden exterior sprinkled with a dusting of powdered sugar. This Mother’s Day Lemon Lavender Cake is not just a dessert it’s an experience that dances on your taste buds and warms your heart.

As I whisk together the ingredients for this delightful cake, I can’t help but recall the countless times my mother would bake lemon cakes for family gatherings. The way her face lit up when we took our first bites was priceless. This cake is perfect for celebrating special occasions like Mother’s Day, but truly, any day deserves a slice of this beauty. Get ready for an explosion of flavors that will leave you craving more

I remember when I first baked this cake for my mom’s birthday. Her eyes sparkled with joy as she took her first bite, claiming it was her new favorite dessert.

Essential Ingredients

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

• All-Purpose Flour: Essential for creating the structure of the cake sifted flour ensures a light texture.
• Sugar: Granulated sugar adds sweetness feel free to use less if you prefer a tart flavor.
• Baking Powder: A leavening agent that helps the cake rise beautifully in the oven.
• Salt: Just a pinch enhances all the flavors in your cake.
• Fresh Lemons: Use zested and juiced lemons for maximum flavor impact choose firm lemons for juiciness.
• Dried Lavender Buds: Adds floral notes make sure they’re culinary grade to ensure safety and taste.
• Unsalted Butter: Softened butter creates rich flavor and moist texture leave it at room temperature before using.
• Eggs: Use large eggs at room temperature for better emulsification into the batter.
• Vanilla Extract: A splash of vanilla rounds out flavors and adds complexity.
• Milk or Buttermilk: Adds moisture buttermilk will give you an extra tender crumb.

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

Let’s Make it Together

Prepare Your Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, salt, and dried lavender buds until well combined.

Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy about 3-4 minutes until it resembles clouds on a sunny day.

Add Eggs and Flavorings: Incorporate eggs one at a time into the butter mixture, blending thoroughly after each addition. Stir in lemon juice, lemon zest, and vanilla extract.

Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet mixture alternating with milk. Mix just until combined overmixing can make your cake tough

Bake to Perfection: Divide batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes or until golden brown check doneness by inserting a toothpick in the center (it should come out clean).

This delightful journey from mixing bowl to oven is sure to fill your kitchen with warmth and enticing aromas that promise deliciousness ahead Each step is infused with care as you create something special.

Perfecting the Cooking Process

Start by preheating your oven and prepping all ingredients before mixing. This ensures even baking and avoids last-minute chaos.

Add Your Touch

Consider adding a hint of almond extract for depth or substituting fresh lavender with culinary dried lavender for ease.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate and enjoy cold or at room temperature.

Baking this lemon lavender cake reminds me of my grandmother’s sunny kitchen filled with warmth and laughter every Mother’s Day.

FAQ

Can I use dried lavender instead of fresh?

Absolutely Dried culinary lavender works well and is often easier to find.

How can I make the cake more lemony?

Increase the amount of lemon zest or add extra lemon juice for a bolder flavor.

What frosting pairs well with this cake?

A light lemon cream cheese frosting complements the flavors beautifully and adds creaminess.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mother’s Day Lemon Lavender Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 12 1x

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Description

Experience the delightful fusion of zesty lemon and calming lavender in this Mother’s Day Lemon Lavender Cake. This stunning dessert, dusted with powdered sugar, offers a light and airy texture that melts in your mouth. Perfect for special occasions, this cake brings warmth and joy to any gathering. Create sweet memories with each slice, making it an unforgettable treat for Mother’s Day or any sunny afternoon.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup fresh lemon juice (about 4 lemons)
• Zest of 2 lemons
• 2 tbsp dried culinary lavender buds
• ½ cup unsalted butter, softened
• 3 large eggs (room temperature)
• 2 tsp vanilla extract
• ½ cup milk or buttermilk

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, salt, and lavender buds.
3. In a large mixing bowl, beat softened butter and sugar until light and fluffy for about 3-4 minutes.
4. Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in lemon juice, zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture alternating with milk until just combined.
6. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 250
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 60mg