Honey Lavender Cake
A soft and aromatic Honey Lavender Cake made with floral lavender and golden honey for a moist, elegant dessert perfect for spring or garden parties.
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Servings: 10 slices
Calories: 365kcal
Cost: $12
Equipment
- 2 9-inch round cake pans buttered and lined with parchment
- 1 Electric mixer or stand mixer
- 1 Wire cooling rack for even cooling
- 1 Offset spatula for frosting
- 1 Sifter or fine-mesh strainer
Ingredients
- 2 ½ cups all-purpose flour sifted
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup honey preferably raw or wildflower
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole milk warm
- 1 tablespoon dried lavender buds culinary-grade, finely ground
- 2 cups powdered sugar for frosting
- ¼ cup heavy cream
- 1 teaspoon lemon zest optional
Instructions
- Preheat the oven and prepare cake pans.
- Sift the flour, baking powder, and salt together.
- Cream the softened butter and sugar until light and fluffy.
- Add honey and eggs one at a time, mixing well after each addition.
- Fold in the dry ingredients alternately with warm milk and ground lavender.
- Divide batter between prepared pans and bake for 30 minutes at 350°F (175°C).
- Remove from oven and cool completely on wire racks.
- Make frosting by whipping powdered sugar, heavy cream, and optional lemon zest.
- Spread frosting on one cake layer, top with second layer, and frost the top and sides.
- Decorate as desired with extra lavender buds or lemon zest.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 365kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 115mg | Potassium: 105mg | Fiber: 1g | Sugar: 35g | Vitamin A: 510IU | Vitamin C: 0.8mg | Calcium: 65mg | Iron: 1.4mg