There’s something about a Mother’s Day Lemon Lavender Cake that just speaks to the soul. Imagine slicing into a tender, sun-kissed lemon cake, where the light floral notes of lavender dance with zesty citrus aromas, filling your kitchen with a warm embrace. It’s not just a cake it’s like gifting your mom a hug in dessert form, topped with frosting that glistens like morning dew.
This cake is perfect for those sunny spring days when the world seems to bloom and your heart feels a little lighter. I can still hear the laughter around our table, with my mom’s delighted smile as she savored each bite. It’s an experience worth reliving year after year one that brings family together while celebrating the wonderful women in our lives.
Why You'll Love This Recipe
- This delightful Mother’s Day Lemon Lavender Cake is easy to prepare, making it perfect for novice bakers
- The flavor profile is uniquely refreshing with zesty lemon and fragrant lavender
- Visually, this cake is stunning, boasting a gorgeous yellow hue and decorative lavender sprigs
- It’s versatile enough to serve at any spring gathering or special occasion, not just Mother’s Day
This recipe holds a special place in my heart because my family always requests it for celebrations. They can’t resist the sweet aroma wafting through the house.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple ingredient that gives the cake its structure and soft texture.
- Granulated Sugar: Sweetens the cake perfectly adjust according to your taste preference.
- Baking Powder: Ensures your cake rises beautifully and has a light texture.
- Salt: Just a pinch balances out the sweetness of the sugar.
- Lemon Zest: Adds vibrant flavor make sure to use fresh lemons for maximum zing.
- Lemon Juice: Freshly squeezed juice brightens up the flavor profile immensely.
- Buttermilk: Keeps the cake moist and adds a subtle tanginess to balance sweetness.
- Eggs: Provides richness and helps bind everything together.
- Dried Lavender Buds: Use culinary-grade lavender to infuse delicate floral notes throughout the cake.
- Buttercream Frosting: A silky-smooth topping that complements the flavors perfectly don’t skimp on this step.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prepare Your Baking Pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until combined. This ensures even distribution of all dry ingredients.
Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar together until light and fluffy. This usually takes about 3-5 minutes you want it creamy
Add Eggs and Flavorings: Mix in eggs one at a time, ensuring each is fully incorporated before adding another. Then stir in lemon zest and dried lavender buds for delightful fragrance.
Add Wet Ingredients: Gradually mix in buttermilk and lemon juice until smooth. The batter should have a lovely tangy aroma that makes your mouth water.
Bake Your Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until golden brown insert toothpick into center it should come out clean
Let cool in pans for 10 minutes before flipping onto wire racks to cool completely.
Now you are ready to frost
Enjoy creating beautiful memories around this Mother’s Day Lemon Lavender Cake that will surely bring smiles all around
You Must Know
- The Mother’s Day Lemon Lavender Cake is a delightful treat that captures the essence of spring
- Its fragrant lavender and zesty lemon flavors create a refreshing dessert perfect for celebrating special moments
- Baking this cake will fill your kitchen with an irresistible aroma that invites everyone to gather round
Perfecting the Cooking Process
Begin by creaming butter and sugar until fluffy, then gradually add eggs and dry ingredients. This sequence ensures even mixing and prevents lumps, resulting in a smooth batter that bakes beautifully.
Add Your Touch
Feel free to swap out lavender for rosemary or mint if you want to experiment. You can also add lemon zest to enhance the citrus flavor or top it with fresh berries for a burst of color.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month.
Chef's Helpful Tips
- To avoid a dry cake, ensure you measure flour accurately using the spoon-and-level method
- Consider using fresh lavender for a more vibrant flavor while being cautious not to overpower the lemon
- Always let the cake cool completely before frosting this ensures smooth application without melting the frosting
Baking this cake reminds me of the time I surprised my mom on Mother’s Day with this very recipe. Her joyful smile was all the reward I needed, proving that food really does bring us closer together
FAQ
Can I use dried lavender in this cake?
Yes, dried culinary lavender works well just be sure it’s food-safe and not too strong.
What other flavors pair well with lemon lavender cake?
Berries like blueberries or strawberries complement the flavors beautifully, adding freshness.
How do I know when my cake is done baking?
Insert a toothpick into the center if it comes out clean, your cake is ready
Mother’s Day Lemon Lavender Cake
- Total Time: 50 minutes
- Yield: Serves 12 1x
Description
Mother’s Day Lemon Lavender Cake is a delightful springtime dessert that perfectly combines the zesty brightness of fresh lemons with the delicate floral notes of culinary lavender. This easy-to-make cake is not only visually stunning but also filled with flavors that evoke fond memories and joyful gatherings. Ideal for celebrating special moments with loved ones, this cake will fill your kitchen with an irresistible aroma and make every bite feel like a warm hug.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp lemon zest (from about 2 lemons)
- ¾ cup lemon juice (freshly squeezed)
- 1 cup buttermilk
- 4 large eggs
- ½ cup unsalted butter (softened)
- 2 tbsp dried culinary lavender buds
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and dried lavender.
- Gradually add buttermilk and lemon juice to the mixture until smooth.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 80mg
