Description
This Lavender Honey Cake is a delightful fusion of floral and sweet flavors, featuring a moist honey-infused sponge complemented by a subtle lavender aroma. Perfect for spring and summer gatherings, this elegant cake is sure to impress with its unique taste and beautiful presentation.
Ingredients
Units
Scale
- For the Cake:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- Pinch of ground cinnamon
- 1 cup raw honey
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon lavender extract
- 1/4 cup vegetable oil
- 1 cup almond milk (or any preferred milk)
- Chelsweets
- +2
- Orchids + Sweet Tea
- +2
- youthsweets
- +2
- For the Lavender Buttercream Frosting:
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon lavender extract
- 2 tablespoons almond milk (or preferred milk)
- Optional: purple food coloring
- Sprinkles For Breakfast
- +1
- Chelsweets
- +1
- For Garnish:
- Fresh or dried culinary lavender buds
- Drizzle of raw honey
- Edible flowers (optional)
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, sea salt, and cinnamon.
- In a large bowl, cream the softened butter and raw honey until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lavender extract and vegetable oil.
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Orchids + Sweet Tea
- Prepare the Lavender Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the lavender extract and almond milk, and beat until the frosting is light and fluffy.
- If desired, add a few drops of purple food coloring to achieve a lavender hue.
- Assemble the Cake:
- Once the cake has cooled, spread the lavender buttercream frosting evenly over the top.
- Garnish with fresh or dried culinary lavender buds, a drizzle of raw honey, and edible flowers if using.
- Slice and serve.
Notes
- Ensure you use culinary-grade lavender to avoid any bitter or soapy flavors.
- For a more intense lavender flavor, consider steeping the almond milk with dried lavender buds, then straining before use.
- This cake can be made a day in advance and stored in an airtight container at room temperature.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
