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Perfect Lemon Lavender Mothers Day Cake Recipe with Honey Mascarpone Frosting

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A bright and floral lemon lavender cake with a light honey mascarpone frosting, perfect for Mother’s Day or any special occasion. This cake combines subtle lavender aroma with fresh lemon zest for a moist, elegant dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Fresh lemon zest from 2 lemons (about 2 tablespoons or 12 g)
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tablespoon culinary grade lavender buds (optional)
  • 1 ½ cups (340 g) mascarpone cheese, chilled
  • ⅓ cup (110 g) lavender honey
  • ¼ cup (60 ml) heavy cream, cold
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Warm the milk gently over low heat. Add lavender buds and steep for 10 minutes. Strain and set milk aside to cool slightly.
  3. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  4. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Scrape down sides as needed.
  6. Stir in fresh lemon zest and lemon juice.
  7. With mixer on low, alternately add one-third of dry ingredients and half of lavender-infused milk, ending with dry ingredients. Mix just until combined.
  8. Divide batter evenly between prepared pans and smooth tops with a spatula.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For frosting, beat mascarpone cheese in a chilled bowl until smooth. Slowly add lavender honey, heavy cream, vanilla extract, and salt. Beat until fluffy but not too loose. Chill 10 minutes if too soft.
  12. Place one cake layer on serving plate. Spread one-third of frosting evenly over top. Place second layer on top and frost top and sides with remaining frosting.
  13. Optionally, garnish with dried lavender buds or thin lemon slices.

Notes

Use culinary grade lavender buds, not scented potpourri lavender. If frosting is too soft, chill before spreading. Avoid overmixing batter to keep cake tender. Room temperature eggs and butter improve texture. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Vegan adaptations possible with flax eggs and dairy substitutes.

Nutrition

Keywords: lemon cake, lavender cake, Mother's Day cake, honey mascarpone frosting, floral cake, lemon dessert, easy cake recipe

Find it online: https://grubella.com/perfect-lemon-lavender-mothers-day-cake-recipe-with-honey-mascarpone-frosting/