I have always loved baking, especially when the seasons change. Spring, in particular, inspires me to create desserts that feel light, fragrant, and full of life. That’s why I fell in love with this Honey Lavender Cake. The moment you take your first bite, the gentle sweetness of honey blends seamlessly with the subtle floral notes of lavender, creating a cake that is delicate yet memorable. I still remember the first time I baked it—my kitchen smelled like a spring garden, and the soft golden color of the cake made it almost too beautiful to slice.
You will love this recipe because it’s not only delicious but also refreshing and elegant, perfect for tea parties, brunches, or simply treating yourself on a sunny afternoon. Its subtle flavors make it versatile enough to pair with fresh fruits, a dollop of whipped cream, or a simple glaze. Whether you’re an experienced baker or trying this cake for the first time, the recipe is approachable, with clear steps that guide you from start to finish.
Another reason this cake stands out is its versatility. You can bake it in a classic round pan, as cupcakes, or even as a loaf cake. The flavors remain consistent and delightful, no matter the form. Moreover, it’s customizable—if you prefer a stronger lavender flavor, you can slightly increase the amount of lavender buds; if you enjoy a sweeter cake, you can drizzle extra honey on top before serving.
Despite its gourmet taste, this recipe is very affordable. Most of the ingredients are staples in your pantry or easy to find at local stores. You don’t need expensive extracts or rare spices, making it a budget-friendly choice that doesn’t compromise on flavor.
Ingredients:
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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¾ cup unsalted butter, softened
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1 cup honey
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¾ cup granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup whole milk
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2 tbsp dried culinary lavender buds
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Optional: powdered sugar for dusting
How to Prepare This Recipe
Preparing this Honey Lavender Cake is a rewarding experience that fills your kitchen with a delightful aroma from start to finish. Follow these step-by-step instructions carefully, and you’ll achieve a tender, flavorful cake every time.
Step-by-Step Instructions:
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour, ensuring the cake doesn’t stick. Alternatively, line the pan with parchment paper for easier removal.
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Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the dried lavender buds to ensure even distribution throughout the batter.
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Cream butter and sweeteners: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with honey and granulated sugar until the mixture is light and fluffy, about 3–4 minutes. This step is crucial for a tender cake texture.
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Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. The batter should be smooth and slightly glossy.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the flour mixture. Mix gently until just combined; avoid overmixing to maintain a soft crumb.
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Pour batter into pan: Transfer the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
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Bake the cake: Place the cake in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden on top and slightly springy to the touch.
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Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy and helps preserve the delicate lavender aroma.
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Optional finishing touch: Once cooled, dust the cake with powdered sugar or drizzle with a light honey glaze. You can also garnish with a few lavender buds for a beautiful presentation.
Quick and Easy Tips:
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Use room-temperature ingredients to ensure the batter mixes evenly.
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Measure flour carefully; too much can make the cake dense.
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Keep the lavender subtle—overuse can make the cake taste soapy.
Customizable Options:
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Serve with fresh berries or whipped cream for added sweetness.
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Substitute half of the all-purpose flour with almond flour for a nutty flavor.
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Bake as cupcakes or a loaf for easy portioning.
Popular Appeal:
This cake has universal appeal. Its mild sweetness, fragrant lavender, and smooth honey flavor make it a hit for family gatherings, brunches, or as a gift. People often comment on its delicate yet memorable taste, and many enjoy pairing it with a hot cup of tea or coffee.
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Honey Lavender Cake: Perfect Cake For Spring
This Honey Lavender Cake is a springtime favorite, offering a delicate balance of floral lavender and natural honey sweetness. Light, fragrant, and versatile, it’s perfect for tea parties, brunches, or a simple treat any day.
- Total Time: 1 hour
- Yield: 10 1x
Ingredients
- 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
FAQs
1. Can I use fresh lavender instead of dried?
Fresh lavender has a much stronger flavor and higher moisture content, which can affect the texture of the cake. It’s best to use dried culinary lavender buds to maintain the delicate, balanced flavor.
2. How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week. You can also freeze it for up to 2 months.
3. Can I make this cake gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent to keep the cake from crumbling.
4. Is there a way to make it less sweet?
You can reduce the granulated sugar slightly or drizzle less honey on top. However, the honey provides moisture, so don’t eliminate it entirely.
5. Can I add extra flavors?
Absolutely. A touch of lemon zest complements the honey and lavender beautifully. You can also experiment with a light glaze made from lemon juice and powdered sugar for extra brightness.