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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking powder, sugar, lemon zest, and lavender in one bowl.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in milk, lemon juice, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined.
- Divide batter between pans and bake for 25-30 minutes; check doneness with a toothpick.
- 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