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Lavender Honey Cake

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This easy, moist lavender honey cake is infused with floral notes and topped with a delicate honey glaze. It’s a comforting, beautiful dessert perfect for spring gatherings, brunches, or any occasion that needs a touch of edible sunshine.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon dried culinary lavender (food-grade)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup mild honey (wildflower or clover)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/4 cup sour cream or Greek yogurt, room temperature
  • For the Glaze:
  • 1 cup powdered sugar, sifted
  • 1 tablespoon honey
  • 2–3 tablespoons milk (dairy or unsweetened almond milk)
  • 1/2 teaspoon dried culinary lavender, crushed (optional, for garnish)
  • Edible flowers or lavender sprigs for decoration (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Gently crush 1 tablespoon dried lavender. Combine with granulated sugar and rub together to infuse the sugar.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter until creamy. Add infused lavender sugar and honey; beat until light and fluffy.
  5. Beat in eggs one at a time, then add vanilla extract.
  6. Whisk together milk and sour cream (or yogurt).
  7. Add half the dry ingredients to the butter mixture, mix until just combined. Add milk mixture, mix, then add remaining dry ingredients. Stir until just combined.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 28–34 minutes, until golden and a toothpick comes out clean.
  10. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
  11. For the glaze: Whisk together powdered sugar, honey, and 2 tablespoons milk. Add more milk for desired consistency. Stir in crushed lavender if desired.
  12. Pour glaze over cooled cake, letting it drip down the sides. Decorate with edible flowers or lavender sprigs.

Notes

Use culinary-grade lavender for best flavor. Don’t overmix the batter to keep the cake tender. If honey is thick, warm gently before adding. Glaze only after cake is fully cooled for a glossy finish. For gluten-free, use a 1:1 GF flour blend. Store tightly wrapped at room temp for 2 days or refrigerate up to 5 days.

Nutrition

Keywords: lavender honey cake, floral dessert, spring cake, easy cake recipe, honey glaze, brunch dessert, moist cake, edible flowers, Mother's Day cake, tea party cake

Find it online: https://elvafood.com/lavender-honey-cake-recipe-easy-moist-dessert-with-floral-glaze/