Salted Honey Lavender Cake

My cousin arrived at the farmers market one Saturday morning with a small jar of local lavender honey, insisting I had to try it on something sweet. I'd never thought much about lavender in baking until that moment, but watching her describe the delicate floral notes made me curious enough to head home and experiment. This cake emerged from that afternoon of gentle experimentation, and it became the dish I bring whenever someone asks for something that feels special without trying too hard.

I made this for an afternoon tea party with neighbors I'd just met, nervous the lavender might be too much or too precious. When one of them asked for the recipe mid-bite, I knew it struck the right balance between elegant and actually delicious. That's when I realized this cake had become my go-to for moments when you want to feel like you're hosting something meaningful.

Ingredients

• All-purpose flour (1 1/2 cups): The foundation that keeps this tender, not dense, so don't skip the sifting step if you want that light crumb.
• Baking powder (1 1/2 tsp) and fine sea salt (1/2 tsp): The salt actually enhances the lavender without making anything taste salty, which I learned the hard way.
• Dried culinary lavender buds (1 tbsp): Buy these from a specialty store or online, not the decorative kind, and crush them slightly if you want the flavor to really sing.
• Unsalted butter (1/2 cup) and granulated sugar (3/4 cup): Creaming these together until fluffy creates the air pockets that make each bite feel like a cloud.
• Eggs (2 large, room temperature): Cold eggs won't incorporate as smoothly, so take them out about 30 minutes before you start.
• Honey (1/3 cup in batter): Adds moisture and a gentle sweetness that lets the lavender be the star of the show.
• Pure vanilla extract (1 tsp): The real stuff matters here because it plays so nicely with the floral notes.
• Whole milk (2/3 cup, room temperature): The alternating wet and dry technique keeps everything tender and prevents overworking the batter.
• Honey (1/3 cup for drizzle) and unsalted butter (1 tbsp): These melt together into liquid gold over gentle heat.
• Flaky sea salt (1/2 tsp for drizzle): The contrast between sweet and salty is what makes people lean in for another bite.

Instructions

Get everything ready:

Preheat your oven to 350°F while you grease and flour an 8-inch round cake pan, then line the bottom with parchment paper so the cake releases like a dream. Room temperature ingredients mix together so much more smoothly, so take your eggs and milk out of the fridge while you work.

Combine your dry team:

In a small bowl, whisk together the flour, baking powder, salt, and lavender buds until they're evenly distributed. This is when your kitchen will start smelling absolutely incredible.

Cream butter and sugar until it's fluffy:

In your large mixing bowl, beat the softened butter and sugar together for about 3 minutes until it looks pale and cloud-like. This step is where the cake's tender crumb gets built, so don't rush it.

Bring in the eggs one at a time:

Add each egg separately, mixing well after each one, then stir in the honey and vanilla extract. The mixture should look glossy and thick at this point.

Alternate dry and wet layers like you're building something delicate:

Add the dry ingredients in two batches, alternating with the milk and always beginning and ending with the dry mixture. Mix just until combined because overmixing is the enemy of tender cake.

Pour and smooth:

Transfer the batter into your prepared pan and use a spatula to smooth the top so it bakes evenly. It should look smooth and ready to transform.

Bake until a toothpick comes out clean:

Bake for 28 to 32 minutes, watching for the moment when the center is set but still has that delicate springiness. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Make the salted honey drizzle:

In a small saucepan over low heat, combine the honey and butter, stirring until everything is melted and smooth. Remove from heat and stir in the flaky sea salt, then let it cool for just a minute.

Drizzle and rest:

Once your cake has cooled completely, pour that salted honey over the top and let it set for about 10 minutes. It will look like you hired a pastry chef.

Pin It

There's something about serving a slice of this cake and watching someone's expression shift when that floral note hits them, knowing they walked in skeptical and left converted. That moment is worth every gentle stir and patient wait for room temperature eggs.

The Magic of Lavender in Baking

Lavender is like the quiet friend who shows up and somehow makes everyone feel more relaxed. In this cake, it's not screaming at you, it's whispering, which is exactly why people end up loving it even if they think they won't. The honey balances any bitterness, and the salt on top keeps everything from tipping into perfume territory.

When to Make This Cake

Spring feels like the obvious answer, but honestly I've made this for winter tea parties and summer picnics too. It's the kind of cake that works whenever you want to show up somewhere with something that feels intentional and lovely without being fussy or complicated.

Serving and Storage Wisdom

This cake is best eaten within a day or two of baking, and it stays softer if you keep it covered at room temperature rather than in the fridge. If you want to get fancy with it, a dusting of extra lavender buds or some edible flowers on top makes it look like it came from a bakery, but honestly it doesn't need the help. Pair it with Earl Grey tea, a glass of Moscato, or even just good coffee and good conversation.

• The drizzle will continue to set as it cools, so don't panic if it looks a bit loose right after you pour it.
• Leftovers wrapped tightly will stay moist for up to three days, though you'll likely eat it long before then.
• You can bake this a day ahead and drizzle it the morning you're serving if that helps with your timing.

Pin It

This cake reminds me that sometimes the best recipes come from paying attention when someone shares something with you, then being brave enough to experiment. Make it for someone you want to impress or just for yourself on a quiet afternoon.

Recipe FAQs

→ How do I prepare the lavender for the cake?

Gently crush dried culinary lavender buds before adding to the flour mix to release their floral aroma evenly throughout the batter.

→ What is the purpose of the salted honey drizzle?

The salted honey drizzle adds a smooth, sweet, and slightly savory finish, enhancing the cake's delicate flavors and adding moisture.

→ Can I substitute the all-purpose flour?

All-purpose flour provides the right structure, but cake flour can be used for a lighter texture, though results may vary slightly.

→ What is the best way to ensure the cake remains airy?

Properly cream butter and sugar until fluffy, carefully fold dry ingredients, and avoid overmixing to keep the batter light.

→ How should the cake be served for best taste?

Allow the salted honey drizzle to set on the cooled cake before slicing. It pairs wonderfully with tea or light sparkling wines.