Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup honey
- ¾ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 tbsp dried culinary lavender buds
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust with flour or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and lavender buds.
- In a large bowl, beat butter, honey, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with flour. Mix until just combined.
- Pour batter into the prepared pan and smooth the top. Tap gently to remove air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle with honey glaze before serving.
Notes
Use room-temperature ingredients for best results.
Do not overmix the batter to maintain a tender crumb.
Adjust the lavender amount carefully; too much can create a soapy flavor.
This cake can be baked as cupcakes or a loaf for different presentations.
- Prep Time: 20
- Cook Time: 40