Salted Honey Lavender Cake (Print View)

Floral lavender-infused cake with a luscious salted honey drizzle, perfect for spring and tea time.

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan, then 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, cream together softened butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in honey and vanilla extract until fully combined.
05 - Add dry ingredients to wet ingredients in two batches, alternating with milk. Begin and end with dry ingredients, mixing just until combined.
06 - Pour batter into prepared pan and smooth the top. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
07 - Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Combine honey and butter in a small saucepan over low heat. Stir until melted and smooth, then 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 Advice:

01 -
  • The lavender stays subtle and elegant, never tasting like perfume, which is what separates this from gimmicky floral cakes.
  • That salted honey drizzle transforms a simple cake into something that feels like a bakery-quality treat without extra effort.
  • It's light enough for afternoon tea but impressive enough for spring dinner parties, making it oddly versatile.
02 -
  • Culinary lavender and ornamental lavender are completely different, so read the label carefully or you'll end up with a floral cake that tastes like soap.
  • If you skip the flaky sea salt in the drizzle, you lose the magic—that contrast between sweet honey and the salt hit is what makes people reach for a second slice.
03 -
  • Crush the lavender buds just slightly with a mortar and pestle before mixing them in if you want the flavor to be more pronounced and less subtle.
  • The salted honey drizzle is worth making even if you're baking the cake a day ahead; the fresh drizzle makes it feel freshly made rather than leftover.
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