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Lavender Honey Cake with Honey Glaze

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This Lavender Honey Cake is an easy, elegant dessert featuring a tender crumb infused with gentle floral notes and a glossy honey glaze. Perfect for any occasion, it’s a crowd-pleaser that comes together quickly and tastes like spring in every bite.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour (or 1:1 gluten-free blend)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) fine sea salt
  • 2 teaspoons (3g) dried culinary lavender, crushed
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (110g) honey
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature (or almond/oat milk)
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 teaspoons (3g) lemon zest (from 1 small lemon, optional)
  • For the Honey Glaze:
  • 2/3 cup (80g) powdered sugar
  • 2 tablespoons (40g) honey
  • 1–2 tablespoons (15-30ml) whole milk or cream
  • Optional: pinch of dried lavender or edible flowers for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and crushed dried lavender. Set aside.
  3. In a large bowl, beat softened butter with sugar and honey until pale and fluffy (about 3 minutes with a mixer).
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and lemon zest (if using). Scrape down the sides of the bowl.
  5. Add half the flour mixture to the wet ingredients and mix on low until just combined. Pour in the milk and mix again. Add the remaining flour mixture and mix just until smooth. Do not over-mix.
  6. Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes, or until the top springs back when touched and a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack. Peel off parchment and let cool completely.
  8. For the glaze: In a small bowl, whisk powdered sugar with honey. Add milk or cream, starting with 1 tablespoon and adding more as needed for a pourable glaze. For extra smoothness, warm the honey and milk together first.
  9. Once the cake is completely cool, place on a serving plate. Pour or drizzle the glaze over the top, letting it drip down the sides. Garnish with dried lavender or edible flowers if desired.
  10. Let the glaze set for about 20 minutes before slicing and serving.

Notes

For best results, use culinary-grade dried lavender and lightly crush it to release aroma without turning it to powder. Room temperature ingredients blend better for a tender crumb. Do not over-mix the batter. The cake can be made gluten-free or dairy-free with simple swaps. The flavor improves after a day as the lavender and honey meld. Store tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezes well for up to 1 month.

Nutrition

Keywords: lavender honey cake, honey glaze, floral dessert, spring cake, easy cake, brunch dessert, gluten-free option, elegant cake, tea cake, homemade cake

Find it online: https://prismtaste.com/lavender-honey-cake-recipe-easy-elegant-dessert-with-honey-glaze/