Salted Honey Lavender Cake (Printer View)

Airy cake infused with lavender and topped with a luscious salted honey drizzle, perfect for spring occasions.

# Components:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 tablespoon dried culinary lavender buds
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/3 cup honey
09 - 1 teaspoon pure vanilla extract
10 - 2/3 cup whole milk, room temperature

→ Salted Honey Drizzle

11 - 1/3 cup honey
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon flaky sea salt

# Method steps:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a small bowl, combine flour, baking powder, salt, and lavender buds. Set aside.
03 - In a large mixing bowl, cream butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in honey and vanilla extract.
05 - Add dry ingredients to wet ingredients in two batches, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
06 - Pour batter into prepared cake pan and smooth the top surface.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Combine honey and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from heat and stir in flaky sea salt.
09 - Once cake has cooled completely, drizzle salted honey mixture over the top. Allow drizzle to set for 10 minutes before serving.

# Expert Advice:

01 -
  • The lavender is subtle enough that even skeptics will be drawn in, asking what that mysterious flavor is.
  • It actually tastes like spring in your mouth, with none of the heaviness you'd expect from a honey-drizzled cake.
  • You can make it on a whim since nothing here requires exotic hunting or days of prep.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs or milk will create a broken, lumpy batter that no amount of mixing can fix.
  • Don't crush or grind the lavender buds unless you want an intensely purple-tinted, almost medicinal cake; the whole buds give you that sophisticated whisper instead.
03 -
  • If you want stronger lavender flavor, gently crush the buds with a mortar and pestle before adding to the flour, but do this only if you're confident in your palate.
  • Make the drizzle just before serving rather than hours ahead—it stays glossy and beautiful instead of forming a crust on top of the cake.
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