Mother’s Day Lemon Lavender Cake
Mother’s Day Lemon Lavender Cake is a delightful treat that combines the bright flavors of lemon with the subtle floral notes of lavender. This moist and fluffy cake is perfect for celebrating special moments or simply indulging your sweet tooth. Whether shared at brunch or enjoyed as a sweet afternoon snack, this cake will bring joy to any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- ¾ cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- 2 tbsp dried culinary lavender, food-grade
- 1 cup milk or cream
- Lemon glaze (optional): 1 cup powdered sugar + 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, followed by lemon juice, zest, and lavender.
- Gradually mix in dry ingredients with milk until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes before drizzling with optional lemon glaze.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added texture, consider incorporating poppy seeds or swapping lavender for rosemary. Store any leftover cake in an airtight container for up to three days or freeze it for longer storage.