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Lavender Honey Cake

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A tender, buttery cake infused with delicate lavender and sweet honey, finished with a glossy honey glaze. This easy homemade dessert is perfect for brunch, tea time, or any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (210g)
  • 2 teaspoons baking powder (8g)
  • 1/4 teaspoon salt (1g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup plus 2 tablespoons honey (90g)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (120ml)
  • 2 teaspoons dried edible lavender buds (3g), culinary grade
  • 1 teaspoon pure vanilla extract (5ml)
  • Zest from 1 lemon (optional)
  • For the Honey Glaze:
  • 1 cup powdered sugar (120g)
  • 1 tablespoon honey (30g)
  • 2–3 tablespoons whole milk or cream (30–45ml)
  • 1/2 tablespoon lemon juice (7ml, optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a small saucepan, combine whole milk and dried lavender buds. Heat gently (do not boil) for 3–4 minutes until fragrant. Remove from heat, let steep for 10 minutes, then strain out lavender. Set aside to cool.
  3. In a medium bowl, sift together flour, baking powder, and salt. Stir in lemon zest if using.
  4. In a large bowl, beat softened butter and granulated sugar for 3–4 minutes until light and fluffy.
  5. Beat in eggs one at a time, mixing well after each. Add honey and vanilla extract, mixing until smooth.
  6. Add half the dry ingredients to the butter mixture and mix gently. Pour in strained lavender milk, then add remaining dry ingredients. Mix until just combined; do not overmix.
  7. Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean and cake is golden.
  8. Let cake cool in pan for 10 minutes. Run a knife around the edge, turn out onto a wire rack, and cool completely.
  9. For the glaze: In a bowl, whisk together powdered sugar, honey, milk or cream, lemon juice, and a pinch of salt. Glaze should be thick but pourable; add more milk if needed.
  10. Once cake is cool, place on serving plate and drizzle honey glaze over top, letting it drip down sides. Optionally, sprinkle with dried lavender buds or lemon zest.

Notes

Use culinary-grade dried lavender for best flavor; garden lavender can taste bitter. For gluten-free or dairy-free adaptations, substitute with a 1:1 gluten-free flour blend and plant-based milk/butter. Cool cake completely before glazing to prevent glaze from melting. Add fresh berries or nuts for a seasonal twist.

Nutrition

Keywords: lavender honey cake, honey glaze, floral dessert, easy cake recipe, spring dessert, tea cake, brunch cake, homemade cake

Find it online: https://hungermind.com/lavender-honey-cake-recipe-easy-homemade-dessert-with-honey-glaze/