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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 Good Night Tea and our earl grey cocktail.
Using culinary lavender in the cake is essential to achieve the desired flavor combination, especially when paired with lemon.
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! Baking with honey keeps this cake super moist. To avoid a dense cake, be careful not to over-mix the ingredients. 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, including lemon zest
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, dried lavender
Note: You can use fresh lavender as a garnish.
Step Two: Process all of the ingredients, including unsalted butter
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, vanilla, and lavender extract. 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.
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. This syrup will act as a honey glaze, adding a sweet and aromatic finish to the cake.
Step Four: Make the honey glaze
Allow the cake to cool completely before making 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 cooled cakes and allow the glaze to drizzle down the sides.
Play with your Lavender Honey Lemon Cake
One of the joys of baking is making the recipe your own. A honey lavender cake is incredibly versatile, allowing you to experiment with different flavors and decorations. 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:
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Switch up the lemon with orange or grapefruit
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Add some other herbs like a dash of rosemary
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Add poppy seeds
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Decorate the glaze with a floral scene featuring other edible flowers
- Serve with a scoop of raw honeycomb on top
- Experiment with different types of honey, like our Blueberry Honey, for different flavor profiles.
This Lavender Honey Lemon Cake is easy to pull together, in case you don't have everything you need, here's your Grocery List:
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Unsalted butter or began butter
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Raw honey
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Eggs
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Lemons
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Flour
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Baking powder
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Baking soda
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Kosher salt
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Buttermilk or vegan buttermilk made with oat milk and lemon juice
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Pure vanilla extract
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Raven Tea
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Confectioners’ sugar
If you decide to try making this recipe, share a snapshot with us using #beeinspired on Instagram. We love seeing your photos! We also have other recipes with honey, like our Gluten-Free High Protein Cheesecake, that you should check out!
