Lavender Honey Cake with Floral Decor

Indulge in the delicate flavors of this Lavender Honey Cake, a perfect blend of subtle floral notes and natural sweetness. Adorned with edible flowers, this cake not only tantalizes the taste buds but also serves as a stunning centerpiece for any occasion.

Why You’ll Love This Recipe

• Unique Flavor Profile: The harmonious combination of lavender and honey offers a sophisticated twist to traditional cake flavors.
• Aesthetic Appeal: Decorated with edible flowers, this cake adds an elegant touch to your dessert table.
• Versatile for Various Occasions: Ideal for celebrations, afternoon teas, or as a special treat to brighten your day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cake Batter:
  • Unsalted butter
  • Granulated sugar
  • Honey
  • Large eggs
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Dried culinary lavender
  • Vanilla extract
  • Lemon zest
• Honey-Lavender Syrup:
  • Honey
  • Freshly squeezed lemon juice
  • Dried culinary lavender
• Glaze:
  • Confectioners’ sugar
  • Freshly squeezed lemon juice
• Floral Decoration:
  • Edible flowers (e.g., pansies, violets, or lavender sprigs)

Directions

1. Prepare the Lavender-Infused Buttermilk:
   • Gently heat the buttermilk until warm (do not boil).
   • Add dried culinary lavender to the warm buttermilk and let it steep for 30 minutes.
   • Strain the mixture to remove lavender buds and set aside to cool.
2. Make the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour your chosen cake pan(s).
   • In a mixing bowl, cream together unsalted butter, granulated sugar, and honey until light and fluffy.
   • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
   • In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the wet mixture, alternating with the cooled lavender-infused buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the Cake:
   • Pour the batter into the prepared pan(s) and smooth the top.
   • Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Honey-Lavender Syrup:
   • In a small saucepan, combine honey, lemon juice, and dried culinary lavender.
   • Bring to a gentle simmer over medium heat and cook for about 10 minutes.
   • Strain the syrup to remove lavender buds.
5. Soak the Cake:
   • While the cake is still warm, brush the honey-lavender syrup over the top and sides.
   • Allow the cake to absorb the syrup and cool completely.
6. Apply the Glaze:
   • In a bowl, whisk together confectioners’ sugar and lemon juice until smooth.
   • Drizzle the glaze over the cooled cake, letting it cascade down the sides.
7. Decorate with Edible Flowers:
   • Once the glaze has set slightly, adorn the cake with edible flowers for a beautiful floral finish.

Servings and Timing

• Servings: Approximately 12 slices
• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes

Variations

• Citrus Twist: Incorporate orange zest instead of lemon for a different citrus flavor.
• Nut Addition: Add finely chopped almonds or pistachios to the batter for added texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: To enjoy warm, heat individual slices in the microwave for 10-15 seconds.

FAQs

What type of lavender is best for baking?

Use culinary-grade dried lavender, specifically labeled for cooking, to ensure safety and the best flavor.

Can I use fresh lavender instead of dried?

Yes, but fresh lavender has a more intense flavor. Use half the amount specified for dried lavender.

How do I prevent the cake from tasting too floral?

Use lavender sparingly, as its flavor can be overpowering. Steeping it in buttermilk and straining helps achieve a subtle taste.

Are all edible flowers safe for decoration?

Only use flowers labeled as edible and ensure they are free from pesticides. Common edible flowers include pansies, violets, and lavender sprigs.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance. Store it properly to maintain freshness.

Is there a substitute for buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

How can I ensure my cake is moist?

Avoid overbaking and ensure accurate measurement of ingredients. The honey-lavender syrup also adds moisture.

Can I use a different glaze?

Certainly, a honey glaze or cream cheese frosting would complement the flavors well.

How do I store leftover edible flowers?

Keep them in a damp paper towel inside an airtight container in the refrigerator for up to a week.

Can I omit the glaze?

Yes, the cake is flavorful on its own, but the glaze adds extra sweetness and visual appeal.

Conclusion

This Lavender Honey Cake with Floral Decor combines delicate flavors and elegant presentation, making it a delightful addition to any gathering. Its harmonious blend of lavender and honey, complemented by the beauty of edible flowers, ensures a memorable dessert experience.

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