Honey Lavender Cake
A delightful cake combining the floral notes of lavender with the sweet richness of honey, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The base that provides structure and tenderness.
- 2 teaspoons baking powder Ensures the cake rises beautifully.
- ½ teaspoon salt Balances flavors and enhances sweetness.
- 2 tablespoons dried lavender Delivers that signature floral aroma.
Wet Ingredients
- 1 cup honey The star ingredient that infuses sweetness and depth of flavor.
- 1 cup milk Contributes to the cake’s moist texture.
- ½ cup unsalted butter, softened Adds richness and moistness.
- 1 cup granulated sugar Sweetens the cake while balancing the floral notes.
- 2 large eggs Binds the ingredients together and adds richness.
Instructions
Preparation
- Start by gathering all your ingredients. Pre-measuring helps streamline the baking process.
- Preheat your oven to 350°F (175°C).
Mixing Ingredients
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the honey to the creamed mixture and mix well.
- One by one, beat in the eggs until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Alternately add the flour mixture and the milk to the wet ingredients, starting and ending with flour.
- Gently fold in the dried lavender.
Baking
- Pour the batter into a greased cake pan and spread it evenly.
- Bake for 30-35 minutes, using a toothpick to test for doneness.
- Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For a vegan version, replace the eggs with a flaxseed meal mixture and the butter with coconut oil. For a gluten-free option, substitute all-purpose flour with almond flour.