Lavender Honey Lemon Cake with spoon

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 Good Night 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 or began butter
  • Bee Inspired 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 #beeinspired on Instagram. We love seeing your photos!

Lavender Honey Lemon Cake icing with lavender garnish