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Easy Lavender Honey Cake with honey-sweetened whipped cream and delicate lavender flavor

Easy Lavender Honey Cake

A tender, simple cake sweetened with honey and infused with gentle floral lavender, perfect for any occasion without complicated steps.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Floral
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour For a soft, classic crumb
  • 2 teaspoons Baking powder To help it rise
  • 1/2 teaspoon Fine salt To balance sweetness
Wet Ingredients
  • 3/4 cup Honey As the main sweetener
  • 3 large Eggs At room temperature
  • 1/2 cup Unsalted butter Melted and cooled or soft butter
  • 1/2 cup Milk or buttermilk For tenderness
  • 1 tablespoon Vanilla extract For a cozy background note
  • 1 tablespoon Lemon zest Optional for a brighter flavor
  • 1 teaspoon Culinary lavender Lightly crushed (use culinary lavender for food)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your pan and line the bottom with parchment paper.
  2. Warm the milk slightly, then stir in the crushed lavender. Let it sit for 5 to 10 minutes to infuse.
  3. In a bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, whisk together the honey, eggs, melted butter, and vanilla until glossy.
  5. Combine the dry ingredients with the wet, then stir in the lavender milk. Mix until just combined, avoid overmixing.
  6. Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
Baking
  1. Bake for 45 to 55 minutes for a loaf pan or 28 to 35 minutes for an 8-inch round, until golden and a toothpick comes out clean.
  2. Cool in the pan for 10 minutes, then transfer to a rack. If glazing, do it while the cake is still warm.

Notes

This cake can be served with a honey glaze or a thin lemon glaze for added flavor. The cake tastes even better the next day. Store wrapped at room temperature for 2 to 3 days, and up to 2 months in the freezer.