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
Scale
- 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