Lavender Honey Cake Recipe

Introduction

This Lavender Honey Cake is a delicate dessert that blends floral notes with natural sweetness. It’s moist, fragrant, and perfect for any occasion where you want to impress with subtle sophistication.

Ingredients

• 1 cup honey
• 2 tbsp dried lavender buds
• 2 cups all-purpose flour
• 1 tsp baking powder
• 3 eggs
• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan to prevent sticking.
2. Step 2: In a small saucepan, gently heat the honey with the dried lavender buds. Let it steep for about 10 minutes, then strain out the lavender buds to infuse the honey with floral flavor.
3. Step 3: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, whisk the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
5. Step 5: Stir in the lavender-infused honey and vanilla extract until fully combined.
6. Step 6: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. Optionally, drizzle with a honey-lavender glaze before serving.

Tips & Variations

• For a vegan version, substitute honey with agave nectar and use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.
• Be careful not to oversteep the lavender in honey, as it can become bitter if left too long.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices in a microwave for about 15 seconds to restore softness. This cake also freezes well for up to 2 months—wrap tightly before freezing and thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried lavender buds are preferred as they have a more concentrated flavor and less moisture, which helps avoid altering the cake’s texture. If you use fresh, use less and ensure it’s food-grade lavender.

How strong will the lavender flavor be?

The lavender flavor is subtle and aromatic rather than overpowering, providing a gentle floral note that complements the sweetness of the honey. Adjust the amount of lavender buds if you prefer it milder or more pronounced.

Lavender Honey Cake Recipe

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★★★★★

4.6 from 114 reviews

This Lavender Honey Cake is a delicate and indulgent dessert that combines the natural sweetness of honey with the floral aroma of dried lavender buds. Moist and tender, this cake is enhanced by a lavender-infused honey that elevates its flavor, making it perfect for special occasions or an elegant treat.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lavender Honey Infusion

• 1 cup honey
• 2 tbsp dried lavender buds

Cake Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 3 eggs
• 1/2 cup unsalted butter
• 1 cup sugar
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan to prevent sticking and ensure an even bake.
2. Infuse Honey: In a small saucepan, gently heat 1 cup of honey with 2 tablespoons of dried lavender buds. Let it steep on low heat for about 10 minutes to infuse the honey with the floral flavors. Strain out the lavender buds and set the infused honey aside to cool slightly.
3. Mix Batter: In a large bowl, cream together 1/2 cup unsalted butter and 1 cup sugar until light and fluffy. Add 3 eggs one at a time, beating well after each addition for proper incorporation. In a separate bowl, whisk together 2 cups all-purpose flour and 1 tsp baking powder. Alternate adding the dry ingredients and 1/2 cup milk into the creamed mixture, mixing gently. Stir in the lavender-infused honey and 1 tsp vanilla extract until evenly combined.
4. Bake the Cake: Pour the prepared batter into the greased cake pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
5. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Optionally, drizzle with a honey-lavender glaze to enhance sweetness and aroma before serving.

Notes

• For a vegan version, replace honey with agave nectar and use flax eggs instead of regular eggs.
• To make the cake gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• The lavender buds used for infusion should be culinary grade to ensure safe and pleasant flavor.
• Straining the lavender after infusing the honey is important to avoid a bitter taste from over-extraction.
• Ensure the cake pan is properly greased and floured to prevent sticking.
• Check doneness with a toothpick carefully to avoid overbaking, which can dry the cake.

Keywords: Lavender Honey Cake, floral cake, honey cake, easy cake recipe, baking dessert, tea cake, floral honey dessert