Description
Celebrate Mother’s Day with this enchanting Lemon Lavender Cake, where zesty lemon meets delicate floral notes for a delightful treat. Each slice offers a melt-in-your-mouth experience that’s not only visually stunning but also bursting with refreshing flavors. This cake is the perfect centerpiece for your family gathering, leaving lasting memories of love and gratitude.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 1/4 cup lemon juice (freshly squeezed)
- 2 tbsp dried culinary lavender buds
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1/2 cup whole milk
- 1 cup powdered sugar (for frosting)
- 1/2 cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
- Add butter to the dry ingredients and mix on low speed until crumbly.
- Incorporate eggs and milk; beat on medium speed until light and fluffy.
- Gently fold in lemon zest, lemon juice, and lavender buds.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For frosting, whip heavy cream until soft peaks form; gradually add powdered sugar until stiff peaks form.
- Frost cooled cake layers generously and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Substitute lavender with rosemary or fresh berries for a unique twist. Store the cake in an airtight container at room temperature for up to three days.