Lavender Honey Lemon Cake Recipe

We grow a lot of lavender here on Chesterhaven Beach Farm and for years we harvest much more than we need. That is why we are always adding to our list of ways you can use lavender This Lavender Honey Lemon Cake is my absolute favorite latest obsession. It pairs beautifully with our chamomile and lavender tea and our earl grey cocktail.

How to Make Lavender Honey Lemon Cake

Lavender Honey Lemon Cake recipes are well worth any effort required to make them. We worked hard to make this recipe easy so you can enjoy both the process of making them and eating them! Go ahead and preheat the oven now to 350°F. Grease and flour or Line each loaf pan with parchment paper.

Step One: Gather all of your ingredients

You’ll need these ingredients: Unsalted butter, honey, eggs, lemons, flour, baking powder, baking soda, kosher salt, buttermilk or vegan buttermilk made with oat milk and lemon juice, pure vanilla extract, Raven Tea, confectioners’ sugar

Step Two: Process all of the ingredients

Bring the butter to room temperature. Cream the butter and honey in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy on medium speed. Add the eggs and lemon zest. Meanwhile, sift together the dry ingredients, flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for up to an hour, until a cake tester comes out clean.

Straining Raven tea and honey in sieve and measuring cup

Step Three: Make the syrup

Combine the honey and lemon juice in a medium-sized saucepan. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and add the Raven Tea, allow to steep. Simmer for about 10 minutes, until the mixture starts to thicken, allow to cool and strain. When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; pour syrup over them. Allow to cool completely.

Lavender Honey Lemon Cake with spoon and syrup

Step Four: Make the glaze

For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Lavender Honey Lemon Cake closeup

Play with your Lavender Honey Lemon Cake 

One of the joys of baking is making the recipe your own. Don’t like lemon? Replace it with your favorite citrus! Like nuts? Add them in! The possibilities are endless. Here are some of our favorite suggestions:

  • Switch up the lemon with orange or grapefruit
  • Add some other herbs like a dash of rosemary
  • Add poppy seeds
  • Decorate the glaze with a floral scene featuring other edible flowers
Lavender Honey Lemon Cake drenched with syrup closeup

This Lavender Honey Lemon Cake is easy to pull together, in case you don’t have everything you need, here’s your Grocery List:

  • Unsalted butter
  • Honey
  • Eggs
  • Lemons
  • Flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Buttermilk or vegan buttermilk made with oat milk and lemon juice
  • Pure vanilla extract
  • Raven Tea
  • Confectioners’ sugar

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

Lavender Honey Lemon Cake icing with lavender garnish
Lavender Honey Lemon Cake with spoon and syrup

Lavender Honey Lemon Cake

Course: Breakfast, cocktail, Dessert, Snack
Cuisine: American, French
Keyword: lavender infusion
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Servings: 12 slices
Calories: 418kcal
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Ingredients

  • 2 sticks unsalted butter room temperature
  • 1 cup honey
  • 4 large eggs room temperature
  • 1/3 cup lemon zest grated
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup lemon juice fresh squeezed
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract

For the Syrup

  • 1/2 cup honey
  • 1/2 cup lemon juice fresh-squeezed
  • 1 tablespoon Raven Tea (or dried lavender flowers)

For the Glaze

  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons lemon juice fresh-squeezed

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour pans or Line the bottom with parchment paper.
  • Bring the butter to room temperature. Cream the butter and honey in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy on medium speed, add the eggs and lemon zest.
  • Sift together the dry ingredients, flour, baking powder, baking soda, and salt in a bowl. 
    In a separate bowl, combine lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. 
  • Divide the batter evenly between the pans, smooth the tops, and bake for up to one hour, until a cake tester comes out clean.
  • For the sauce, combine the honey and lemon juice in a medium-sized saucepan. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and add the Raven Tea, allow to steep. Simmer for about 10 minutes, until the mixture starts to thicken, allow to cool and strain.
  • When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the syrup over them. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl mix until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Garnish with fresh-picked lavender or fresh edible flowers.

Video

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 83g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 329mg | Potassium: 145mg | Fiber: 1g | Sugar: 36g | Vitamin A: 592IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg

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