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Perfect Lavender Honey Cake

Irresistible Perfect Lavender Honey Cake for Every Occasion

Experience the delightful Perfect Lavender Honey Cake, a moist dessert infused with sweet floral notes, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend
  • 2 teaspoons Culinary-Grade Dried Lavender Finely crushed for best flavor
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Room temperature
  • 1/2 cup Honey Can substitute with mild honey or vanilla
  • 1 cup Granulated Sugar
  • 3 large Eggs Room temperature
  • 1 cup Whole Milk Dairy-free alternative: almond or oat milk
For the Elderflower Buttercream
  • 1 cup Elderflower Cordial Alternatively, use lavender-infused syrup
  • 4 cups Powdered Sugar

Equipment

  • Electric Mixer
  • Mixing Bowls
  • 9-inch round cake pans
  • spatula

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, lavender, baking powder, and salt.
  3. In a separate bowl, beat the butter and honey until light and fluffy. Gradually add the eggs.
  4. Alternately add the dry ingredients and milk to the butter-honey mixture until just combined.
  5. Pour the batter into the prepared pans and bake for 30-35 minutes. Allow to cool.
Elderflower Buttercream Preparation
  1. Beat the softened butter until creamy, then gradually add powdered sugar and elderflower cordial until fluffy.
Frosting the Cake
  1. Once the cake layers are cool, frost one layer with buttercream, then add the second layer and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store the frosted cake in the fridge for up to 3 days. You can also freeze unfrosted layers for up to 2 months.

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