Imagine slicing into a cake that is as sunny as a spring day. The aroma of fresh lemons fills the air, mingling with delicate notes of lavender, creating an irresistible invitation to indulge. The Mother’s Day Lemon Lavender Cake is not just a dessert it’s a celebration of love and warmth that brings back memories of family gatherings and laughter.
Every bite is a delightful blend of tartness and floral sweetness. This cake isn’t just perfect for Mother’s Day it’s ideal for any occasion where you want to spread joy and flavor. Who wouldn’t be excited about a slice of this heavenly creation?
Why You'll Love This Recipe
- This Mother’s Day Lemon Lavender Cake is easy to prepare, making it perfect for any baking novice
- Its unique flavor profile combines citrusy brightness with soothing floral notes, creating an unforgettable taste experience
- Visually, the soft yellow hue and lavender accents make it a stunning centerpiece for your table
- Versatile enough for birthdays or brunch, this cake will impress your guests every time
I remember the first time I baked this cake for my mother on her birthday. Her eyes lit up as she took the first bite, and I could see all her worries melt away, if only for a moment.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use high-quality flour for the best texture it provides the perfect base for cakes.
- Sugar: Granulated sugar adds sweetness consider using organic for a richer flavor.
- Baking Powder: Make sure it’s fresh to ensure your cake rises beautifully.
- Salt: A pinch enhances flavor don’t skip it
- Unsalted Butter: Bring it to room temperature for easy creaming and better texture.
- Eggs: Fresh eggs give your cake structure use large eggs for best results.
- Lemon Zest: Freshly grated zest adds that vibrant citrus kick don’t skimp
- Lemon Juice: Freshly squeezed juice brightens the flavors bottled juice just won’t cut it.
- Dried Lavender Buds: Choose culinary-grade buds for safe consumption and aromatic flavor.
- Milk: Whole milk keeps the cake moist feel free to substitute with buttermilk for extra richness.
- Powdered Sugar (for frosting): This gives your frosting that sweet, melt-in-your-mouth texture.
- Lemon Juice (for frosting): Adds tanginess to balance the sweetness of the powdered sugar.
- Lemon Zest (for frosting): For an extra zing that makes the frosting pop
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven and Prepare Your Pans: Preheat oven to 350°F (175°C). Grease two round 9-inch cake pans with butter and dust them lightly with flour.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until evenly combined. This step ensures your cake rises evenly without any lumps.
Cream Butter and Sugar: In another bowl, cream softened butter and sugar together until light and fluffy. This should take about 3-5 minutes don’t rush it
Add Eggs and Flavorings: Beat in eggs one at a time until well combined. Add lemon zest and lavender buds mix until fragrant trust me, you’ll want to stop and sniff
Combine Wet Ingredients: In a separate bowl, combine milk and lemon juice. Slowly add this mixture to your batter while mixing gently not too much We want airy cakes here.
Bake Your Cakes: Divide batter between prepared pans. Bake for 25-30 minutes or until golden brown a toothpick inserted should come out clean.
Cool Cakes: Allow cakes to cool in pans for about 10 minutes before transferring them onto wire racks. Let them cool completely before frosting patience is key
With each step guiding you toward cake perfection, you’ll create something extraordinary that will leave everyone asking for seconds enjoy every moment
You Must Know
- This delightful Mother’s Day Lemon Lavender Cake will brighten any celebration with its zesty flavor and fragrant aroma
- The combination of lemon and lavender creates a refreshing taste that is sure to impress your family and friends
- Plus, it’s surprisingly easy to make
Perfecting the Cooking Process
Begin by preheating your oven to 350°F (175°C). Prepare your cake pans while the oven warms up, ensuring even baking. Whip the butter and sugar together until light and fluffy, then slowly incorporate the eggs and dry ingredients.
Add Your Touch
Feel free to substitute fresh lavender with culinary-grade dried lavender for a stronger flavor. You can also add a layer of lemon curd or cream cheese frosting for extra zing
Storing & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped in plastic wrap for up to a week, or freeze for up to three months.
Chef's Helpful Tips
- To achieve the perfect texture, ensure all your ingredients are at room temperature before mixing
- Avoid over-mixing the batter this can lead to a dense cake
- Use high-quality lemon juice for the best flavor infusion throughout your cake
Sharing this cake recipe reminds me of my first attempt at baking for my mom’s birthday she was so impressed by the flavors that I may have shed a few happy tears
FAQ
What can I use instead of lavender in this cake?
You can substitute lavender with other herbs like mint or basil for unique flavors.
Can I make this cake gluten-free?
Absolutely Use a gluten-free flour blend as a direct substitute for regular flour.
How do you know when the cake is done baking?
Insert a toothpick in the center if it comes out clean, your cake is ready
Mother’s Day Lemon Lavender Cake
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Experience the joy of spring with our Mother’s Day Lemon Lavender Cake. This vibrant dessert combines the zesty brightness of fresh lemons and the soothing aroma of lavender, creating a delightful blend that captures the essence of love and celebration. Perfect for any occasion, this cake is not only visually stunning but also easy to prepare, making it an ideal choice for novice bakers and seasoned chefs alike.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tbsp lemon zest
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tbsp dried culinary-grade lavender buds
- For Frosting: 2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest and lavender buds.
- Combine milk and lemon juice; gradually mix into the batter.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool before frosting with a mixture of powdered sugar, lemon juice, and zest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 29g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg