Description
Indulge in a light and fluffy Lavender Honey Cake, infused with aromatic lavender and sweetened with honey. This elegant dessert is perfect for special occasions or a cozy afternoon tea, beautifully frosted and garnished for a stunning presentation.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup honey
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon dried culinary lavender
- 1 cup buttermilk
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Fresh lavender sprigs (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and honey using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dried lavender.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the flour mixture, then half of the buttermilk, and repeat until all ingredients are combined. Mix until no flour streaks remain.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Carefully run a knife around the edges and invert the cakes onto a wire rack to cool completely.
- In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Beat on low speed until smooth and creamy. Adjust consistency with more milk if needed.
- Once the cakes are completely cooled, place one layer on a serving plate and spread frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with fresh lavender sprigs on top and sprinkle dried lavender buds around the base if desired.
- Drizzle honey over the top for added sweetness and shine.
- Let the cake sit for about 30 minutes before slicing for cleaner cuts.
Notes
- Ensure that the lavender used is culinary-grade to avoid any harmful effects.
- This cake pairs wonderfully with a cup of tea or coffee.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes