Celebrate Mother’s Day with Lemon Lavender Cake Recipe

The delightful aroma of a Mother’s Day Lemon Lavender Cake wafts through the air, promising a symphony of bright citrus and soothing floral notes. Imagine slicing into a moist, tender cake that glistens with a sweet glaze, each bite transporting you to a sunlit garden in full bloom.

This cake isn’t just dessert it’s an experience. It captures the essence of springtime and the love we have for our mothers. Picture yourself sharing this exquisite treat with family on your patio, laughter echoing as you create lasting memories together.

Everyone in my family raved about this cake when I made it last year for Mother’s Day my mom even asked for seconds

Essential Ingredients

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

• All-Purpose Flour: Use quality flour for the best texture it provides the structure needed for the cake.
• Sugar: Granulated sugar sweetens the cake wonderfully you can adjust based on your taste preference.
• Lemon Zest: Freshly grated zest adds vibrant citrus flavor always choose organic lemons to avoid pesticides.
• Lemon Juice: Freshly squeezed lemon juice ensures a bright acidity that balances sweetness beautifully.
• Dried Culinary Lavender: Select culinary-grade lavender to infuse gentle floral notes into your cake without overwhelming it.
• Baking Powder: Fresh baking powder helps the cake rise perfectly check expiration dates
• Salt: A pinch of salt enhances flavors it’s essential in balancing sweetness.
• Eggs: Use large eggs at room temperature for even mixing and better volume in the batter.
• Butter: Softened unsalted butter creates richness don’t forget to cream it well for fluffy texture.
• Milk: Whole milk adds moisture buttermilk can be substituted for extra tenderness.

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

Let’s Make it together

Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.

Mix Dry Ingredients : In a bowl, whisk together flour, baking powder, dried lavender, sugar, and salt until evenly combined. This step infuses your dry mix with lovely lavender fragrance.

Cream Butter and Sugar : In another bowl, beat softened butter with sugar until light and fluffy. The mixture should look pale and creamy aim for about 3-5 minutes of mixing.

Add Eggs and Flavorings : Mix in eggs one at a time, ensuring each is well incorporated before adding the next. Then add lemon zest and juice to brighten up your batter.

Combine Wet and Dry Ingredients : Gradually add your dry ingredients to the wet mixture alternating with milk start and end with dry ingredients. Mix just until combined over-mixing can lead to dense cake

Bake Until Golden Brown : Pour the batter into your prepared pan and smooth out the top. Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted comes out clean. Enjoy that heavenly scent wafting through your kitchen

Now you’ve created something so beautiful that even Mother Nature would be envious This Mother’s Day Lemon Lavender Cake is not just food it’s pure joy wrapped in layers of citrusy delight. Serve it with whipped cream or fresh berries, or enjoy it plain it’s divine either way

Perfecting the Cooking Process

Start by creaming the butter and sugar to create a fluffy base. Then, incorporate eggs one at a time before adding dry ingredients. This sequence ensures a smooth batter that rises perfectly, creating a moist cake.

Add Your Touch

Feel free to swap lavender with other herbs like rosemary or mint for a unique twist. You can also add fresh berries to the batter for extra flavor and texture, which makes the cake even more delightful

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it well and freeze for up to a month. Thaw overnight in the fridge before serving.

Creating this Mother’s Day Lemon Lavender Cake brought back memories of my mom’s kitchen filled with laughter and sweet aromas as we baked together every spring.

FAQ

Can I use dried lavender instead of fresh?

Yes, but use half the amount since dried lavender is more potent.

How can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free blend for delicious results.

What frosting pairs well with this cake?

A simple lemon buttercream or cream cheese frosting complements the flavors beautifully.

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: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the essence of spring with this Mother’s Day Lemon Lavender Cake. Bursting with fresh citrus and delicate floral notes, this moist cake is drizzled with a sweet glaze, making it perfect for celebrations. Easy to prepare and visually stunning, it’s an ideal treat for sharing with loved ones on special occasions. Create cherished memories as you enjoy each slice together.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• Zest of 2 lemons
• ½ cup freshly squeezed lemon juice
• 2 tsp dried culinary lavender
• 1 ½ tsp baking powder
• ½ tsp salt
• 3 large eggs (room temperature)
• ½ cup unsalted butter (softened)
• ½ cup whole milk

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Instructions

1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, lavender, sugar, and salt.
3. Cream softened butter and sugar in another bowl until light and fluffy.
4. Add eggs one at a time, mixing well after each addition; then stir in lemon zest and juice.
5. Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined.
6. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 210
• Sugar: 15g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg