Description
Honey Lavender Cake brings a gentle floral sweetness to your table. This dreamy dessert, with its moist crumb and delicate flavor, is a true homemade delight.
Ingredients
Scale
- Cake Base:
- 2 ¼ cups (270g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- Flavor Boosters:
- 1 ½ teaspoons culinary lavender
- ¼ cup (60g) good quality honey
- Honey Lavender Glaze:
- 2 cups (240g) powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons good quality honey
- Garnish (Optional):
- Fresh lavender sprigs
- Edible flowers
Instructions
- Prep Your Pans & Oven:: First things first, get those cake pans ready. I always forget to butter the bottoms properly, and then I’m wrestling with a stuck cake that’s tearing, not fun, trust me. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Or, if you’re like me and hate wrestling, line the bottoms with parchment paper. This step for the Honey Lavender Cake sets you up for success!
- Combine Dry Ingredients:: In a medium bowl, whisk together your all-purpose flour, baking powder, and a pinch of fine sea salt. This is where I sometimes get a little distracted and forget the baking powder. Cue flat cake disaster! Don’t be me. Make sure it’s all mixed really well so you don’t get pockets of baking powder in your beautiful Honey Lavender Cake.
- Cream Butter & Sugar:: In a large bowl, using an electric mixer, cream the room temperature unsalted butter and granulated sugar until it’s light, fluffy, and pale yellow. This step for the Honey Lavender Cake is crucial for a tender crumb. I once rushed it, and the cake felt dense, almost like a scone. You want to incorporate air here, so let it go for a good 3-5 minutes.
- Add Eggs & Flavor:: Beat in the large eggs, one at a time, making sure each is fully incorporated before adding the next. Then, here’s the magic: stir in the vanilla extract, *and* that delicate culinary lavender. Don’t go overboard, just a gentle whisper of the good stuff. Too much, and your Honey Lavender Cake will taste like a fancy soap, trust me on that one!
- Alternate Wet & Dry:: With the mixer on low speed, gently alternate adding your dry ingredient mixture and the whole milk, beginning and ending with the dry. Mix just until combined, don’t overmix, or you’ll get a tough cake. I’ve been there, thinking ‘just one more swirl!’ and regretting it. Scrape down the sides of the bowl to ensure everything is incorporated for your Honey Lavender Cake.
- Bake & Cool Your Honey Lavender Cake:: Divide the batter evenly between your prepared pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. The smell of the Honey Lavender Cake baking is heavenly, honestly. Let them cool in the pans for about 10 minutes before inverting onto a wire rack to cool *completely*. A warm cake will melt your beautiful glaze right off, and that’s just sad!
- Whip Up the Honey Lavender Glaze:: While your cakes are cooling, whisk together the powdered sugar, a little fresh lemon juice, and more good quality honey in a small bowl until smooth. You want a glaze that’s pourable but not watery. Once the Honey Lavender Cake layers are completely cool, drizzle this dreamy glaze over the top. It adds that perfect finishing touch!