Description
This Honey Lavender Cake is a delicate, light, and floral dessert elegantly sweetened with honey and infused with dried culinary lavender. Perfect for spring gatherings or special occasions, this cake features a moist crumb enhanced by a subtle floral aroma, making it a wonderfully unique treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp dried culinary lavender, lightly crushed
- ½ cup whole milk
- ¼ cup sour cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sweeteners: In a large bowl, cream the softened butter, granulated sugar, and honey until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat the eggs into the creamed mixture one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Incorporate Lavender: Stir in the lightly crushed dried culinary lavender gently to infuse the batter with a floral aroma without overpowering the cake.
- Combine Milk and Sour Cream: In a small bowl, whisk together the whole milk and sour cream to create a smooth, creamy base for the batter.
- Mix Batter: Add the dry ingredients to the wet mixture in three additions, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting or serving.
Notes
- Use only culinary-grade dried lavender to ensure a safe and pleasant flavor.
- You can substitute Greek yogurt for sour cream if needed for a slight tang and moisture.
- This cake pairs beautifully with a honey glaze, lemon drizzle, or whipped mascarpone topping for added richness.
