Print

Perfect Gluten-Free Mother’s Day Lemon Lavender Cake

gluten-free lemon lavender cake - featured image
Print Recipe

A moist and tender gluten-free lemon lavender cake with a delicate floral zest, perfect for Mother’s Day celebrations. This easy recipe balances elegance and flavor without compromising dietary needs.

Ingredients

Scale
  • 1 ¾ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1)
  • ½ cup almond flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup buttermilk (or dairy-free milk with 1 teaspoon lemon juice as a substitute)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest (about one large lemon)
  • 1 teaspoon culinary lavender buds, finely chopped
  • For the Lemon Lavender Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon culinary lavender buds, crushed (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, salt, and lavender buds until evenly combined.
  3. In a separate bowl, beat the eggs with the sugar until pale and slightly fluffy, about 2-3 minutes. Add melted butter, buttermilk, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula, being gentle to keep the batter light and airy.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes if your oven runs hot.
  6. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the glaze by whisking powdered sugar and lemon juice to a smooth, pourable consistency. Add water by teaspoon if too thick.
  8. Drizzle the glaze over the cooled cake and sprinkle crushed lavender buds on top for garnish.

Notes

Measure gluten-free flour carefully by spooning and leveling. Let eggs and butter come to room temperature for better mixing and rise. Avoid overmixing after adding dry ingredients to keep the batter light. If you don’t have buttermilk, mix dairy or non-dairy milk with lemon juice and let sit for 5 minutes. Check the cake early with a toothpick to avoid dryness. Crush lavender buds finely to disperse flavor evenly. Let cake cool completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: gluten-free, lemon lavender cake, Mother's Day cake, gluten-free dessert, lemon cake, lavender cake, dairy-free option, almond flour cake

Find it online: https://sunnysavory.com/perfect-gluten-free-mothers-day-lemon-lavender-cake-recipe-easy-and-delicious/