Salted Honey Lavender Cake (Printable Version)

Airy cake with floral lavender and a salted honey drizzle, perfect for spring gatherings or tea time.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.
02 - In a small bowl, whisk together flour, baking powder, salt, and lavender buds. Set aside.
03 - In a large mixing bowl, cream together butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly 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. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cake in pan for 10 minutes, then turn out onto a wire rack and 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 flavor is subtle and sophisticated, never perfumy or overwhelming if you follow the technique.
  • It's impressive enough for a special occasion but simple enough to make on a Tuesday afternoon.
  • The salted honey drizzle is where the magic happens, creating a contrast that makes the whole cake sing.
02 -
  • Crushing the lavender buds slightly with a mortar and pestle before adding them releases more of their essential oils and deepens the floral flavor without overwhelming the cake.
  • If your eggs or milk aren't room temperature, the batter can break or separate, leading to a dense or uneven crumb that no amount of baking will fix.
03 -
  • If you can't find culinary lavender or you're nervous about the flavor, start with half the amount and taste a small piece of batter to decide if you want more.
  • The salted honey drizzle can be made up to a week ahead and stored in a jar at room temperature; just gently reheat it before using so it flows smoothly over the cake.
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