Irresistible Mother’s Day Lemon Lavender Cake Recipe

The delightful aroma of freshly baked Mother’s Day Lemon Lavender Cake wafts through the air, promising a symphony of zesty flavors and floral notes. Each bite offers a melt-in-your-mouth texture that dances on your palate, making it the perfect treat to celebrate love and gratitude.

As I recall my first attempt at this delectable cake, my kitchen turned into a fragrant sanctuary, filled with laughter and the joyous chatter of family gathering for the occasion. This cake has become a tradition in our home, brightening up Mother’s Day with its inviting presence and unforgettable taste.

I remember one Mother’s Day when I presented this cake to my mom her eyes lit up like it was Christmas morning.

Essential Ingredients

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

• Cake Flour: For a light and fluffy texture, opt for high-quality cake flour instead of all-purpose.
• Granulated Sugar: Sweeten your cake with granulated sugar for that perfect balance against tartness from lemons.
• Baking Powder: Fresh baking powder is key for that lovely rise check the expiration date before using it.
• Salt: Just a pinch enhances all the flavors don’t skip it.
• Lemon Zest: Use fresh lemons for zesting it adds an aromatic zing that’s irresistible.
• Lemon Juice: Freshly squeezed lemon juice amplifies flavor bottled just won’t cut it.
• Lavender Buds: Dried culinary lavender provides a delicate floral note ensure it’s food grade.
• Unsalted Butter: Room temperature butter helps create that creamy base which adds richness to your cake.
• Eggs: Use large eggs for the best results they help bind everything together beautifully.
• Milk: Whole milk keeps things moist and tender low-fat just isn’t as fun in cakes.
• Powdered Sugar: For frosting, powdered sugar gives you that smooth finish we all adore.
• Heavy Cream: Adding heavy cream to your frosting ensures it’s luscious and indulgent.

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

Let’s Make It Together

Preheat your oven to 350°F (175°C) while you prepare your baking pans. Grease two 9-inch round cake pans with butter or non-stick spray, then line them with parchment paper for easy removal.

Mix Dry Ingredients: In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, and salt. This step ensures even distribution of leavening agents.

Add Butter: Incorporate room temperature unsalted butter into the dry mixture using an electric mixer on low speed until crumbly. The mixture should resemble fine crumbs when done.

Add Eggs and Milk: Next, add the eggs and whole milk into the bowl. Beat on medium speed until light and fluffy about three minutes should do.

Add Flavorings: Gently fold in lemon zest, lemon juice, and dried lavender buds with a spatula. Be careful not to overmix we want those lovely flecks of lavender throughout.

Bake Your Cakes: Pour equal amounts of batter into prepared pans. Bake in preheated oven for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.

Allow cakes to cool in pans for ten minutes before transferring them onto wire racks to cool completely while you prepare the frosting.

Frosting Time: In a mixing bowl, whip heavy cream until soft peaks form then gradually add powdered sugar while continuing to beat until stiff peaks form. You’ll know it’s ready when you can turn the bowl upside down without spilling.

Once cooled completely, place one layer on your serving plate. Frost generously with whipped cream frosting before adding the second layer on top. Finish by frosting the top and sides of the cake elegantly.

Now you’re ready to slice into this beauty. Serve it chilled or at room temperature you can’t go wrong either way.

As you gather around the table with loved ones enjoying this delightful creation, remember: every bite is filled with love.

Perfecting the Cooking Process

Begin by mixing the dry ingredients first, then cream the butter and sugar before adding eggs and zest for an airy batter.

Add Your Touch

Feel free to swap lavender with other herbs like rosemary or add fresh berries for a fruity twist.

Storing & Reheating

Store the cake in an airtight container at room temperature for up to three days. If reheating, microwave slices briefly for a warm treat.

I remember my first attempt at making this cake. My mom took one bite and declared it “better than therapy.”

FAQ

What can I substitute for lavender in the cake?

You can use rosemary or omit it entirely for a pure lemon flavor.

How can I make the cake more moist?

Adding sour cream or yogurt enhances moisture without altering the flavor.

Can I freeze leftover cake?

Yes, you can freeze slices wrapped tightly in plastic wrap for up to three months.