with Lemon Lavender Cake

Mother’s Day is just around the corner, and what better way to celebrate than with a Mother’s Day Lemon Lavender Cake? Picture this: a moist, fluffy cake bursting with the bright, zesty flavor of lemon and a delicate hint of lavender that dances on your palate. The aroma wafts through your kitchen, making it practically impossible for anyone to resist sneaking a taste before it’s even frosted.

This cake isn’t just a dessert it’s an experience, recalling memories of sunlit afternoons and laughter shared over sweet treats. Imagine surprising your mom or an important woman in your life with this stunning creation, perfect for Mother’s Day brunch or any special occasion. Let’s dive into making this delightful cake that promises to impress

I remember the first time I baked this cake my mom’s eyes lit up like fireworks as she took her first bite. You could say I scored some major brownie points that day wait, wrong dessert

Essential Ingredients

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

• All-Purpose Flour: Use unbleached flour for a more natural taste it gives the cake the perfect structure.
• Baking Powder: Ensure it’s fresh for that fluffy rise old baking powder might leave you with a dense brick instead of cake.
• Sugar: Granulated sugar works best here it sweetens beautifully without overpowering the other flavors.
• Lemon Zest: Use fresh lemons for zesting it adds vibrant flavor and aroma that bottled lemon cannot replicate.
• Lemon Juice: Freshly squeezed lemon juice enhances the tanginess avoid bottled juice if you want that authentic zing.
• Dried Culinary Lavender: Be sure it’s food-grade lavender it contributes subtly floral notes to elevate your cake.
• Eggs: Room-temperature eggs blend seamlessly into the batter, creating a smoother consistency.
• Butter: Unsalted butter is preferred it allows you to control the saltiness in your recipe.
• Vanilla Extract: Pure vanilla extract enhances flavors beautifully synthetic vanilla can diminish the overall taste experience.
• Milk: Whole milk adds moisture and richness feel free to substitute with almond or oat milk if needed.

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

Let’s Make It Together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans using butter or nonstick spray to prevent sticking.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, sugar, lemon zest, and dried lavender until well combined. This mix creates the base for your flavorful explosion.

Cream Butter and Sugar: In another bowl, beat softened butter with sugar until light and fluffy this should take about 3 minutes. The mixture should look pale and creamy at this stage.

Add Wet Ingredients: Add eggs one at a time to the butter mixture while mixing on low speed. Follow up with milk, lemon juice, and vanilla extract until fully blended into a smooth batter.

Combine Mixtures: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing this keeps your cake airy and tender.

Bake: Divide the batter evenly between prepared pans and bake for 25-30 minutes until golden brown. A toothpick inserted into the center should come out clean no sticky batter allowed

Now that you’ve baked your masterpiece let it cool in pans for about 10 minutes before transferring them to wire racks to cool completely. Trust me you’ll want them cool before frosting

After all those steps leading up to this glorious moment of creating your Mother’s Day Lemon Lavender Cake, don’t forget about frosting A simple lemon buttercream or cream cheese frosting will elevate your cake even further.

Enjoy serving this delightful dessert at Mother’s Day brunch or simply indulge yourself on any sunny afternoon you deserve it

Perfecting the Cooking Process

Start by whisking together dry ingredients, then cream butter and sugar before adding eggs. This sequence ensures a light, fluffy cake texture and evenly blended flavors.

Add Your Touch

Feel free to swap out lemon zest for orange or add fresh berries for extra flavor. Experimenting can lead to delightful surprises that cater to your taste preferences.

Storing & Reheating

Keep the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze slices individually to maintain freshness.

Baking this cake always brings back memories of my mom’s laughter as we decorated it together, making me realize how food can create lasting bonds.

FAQ

Can I use dried lavender instead of fresh?

Yes, but use half the amount as dried lavender is more concentrated in flavor.

How do I know when the cake is done?

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

Is this cake suitable for freezing?

Absolutely Wrap individual slices tightly before freezing for up to three months.

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Mother’s Day Lemon Lavender Cake

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• Author: Clara Rosewood
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Mother’s Day is the perfect occasion to indulge in a delightful Lemon Lavender Cake that combines zesty lemon and floral lavender for a unique twist. This moist and fluffy cake not only tantalizes your taste buds but also fills your kitchen with an irresistible aroma, making it a showstopper for any special celebration. Surprise your mom or that special woman in your life with this stunning dessert that embodies love and joy—perfect for Mother’s Day brunch or a sunny afternoon treat.

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Ingredients

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• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup granulated sugar
• 2 tbsp lemon zest (fresh)
• 1/2 cup lemon juice (fresh)
• 2 tsp dried culinary lavender (food-grade)
• 4 large eggs (room temperature)
• 1/2 cup unsalted butter (softened)
• 1 tsp pure vanilla extract
• 1/2 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. Whisk together flour, baking powder, sugar, lemon zest, and lavender in one bowl.
3. In another bowl, cream softened butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in milk, lemon juice, and vanilla until smooth.
5. Gently fold dry ingredients into wet mixture until just combined.
6. Divide batter between pans and bake for 25-30 minutes; check doneness with a toothpick.
7. 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 serving
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg