Salted Honey Lavender Cake (Printable Version)

Airy cake infused with lavender, topped with a smooth salted honey drizzle for a floral finish.

# What You'll Need:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 tablespoon dried culinary lavender buds
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/3 cup honey
09 - 1 teaspoon pure vanilla extract
10 - 2/3 cup whole milk, room temperature

→ Salted Honey Drizzle

11 - 1/3 cup honey
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon flaky sea salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a small bowl, whisk together flour, baking powder, salt, and lavender buds. Set aside.
03 - In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in honey and vanilla extract.
05 - Add dry ingredient mixture to wet ingredients in two batches, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
06 - Pour batter into prepared cake pan and smooth the top surface evenly.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
08 - Combine honey and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from heat and stir in flaky sea salt.
09 - Once cake has cooled completely, drizzle salted honey mixture over the top. Allow drizzle to set for 10 minutes before serving.

# Expert Tips:

01 -
  • The cake stays impossibly moist thanks to honey in the batter and that glossy drizzle on top.
  • Lavender feels fancy but the flavor is subtle enough that even skeptics get won over.
  • It bakes in under an hour and honestly tastes like you spent way more time on it.
02 -
  • Crushing the lavender buds gently with a mortar and pestle before adding them releases the oils and makes the flavor noticeably more vibrant and true.
  • The alternating method for wet and dry ingredients isn't just fancy technique, it's the difference between a tender crumb and a dense hockey puck.
03 -
  • If your lavender flavor comes out too subtle, it likely means your dried buds lost potency somewhere in storage, so buy fresh ones and store them in an airtight jar.
  • That moment when the creamed butter and sugar looks impossibly fluffy is the real indicator you're ready to add eggs, not a timer.
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