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Lavender Honey Cake

This Lavender Honey Cake is a perfect summer dessert. The vanilla cake base is moist and tender with the subtle and delicious flavours of lavender and honey.
Course Cake
Keyword bundt cake, honey cake, lavender cake
Prep Time 2 hours 15 minutes
Cook Time 1 hour
Total Time 3 hours 15 minutes
Servings 1 cake
Author Jo-Anna Rooney

Ingredients

Lavender Cream:

  • 1 small bunch of fresh lavender flowers (about 15-20 stems) remove the flowers from the stems
  • 1/4 cup cream (half & half)

Cake Base:

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 tbsp honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 3/4 cup plain yogurt
  • 1 tbsp extra lavender flowers (optional)
  • powdered sugar for garnish

Instructions

Steeping the lavender flowers:

  • Remove the lavender flowers from the stems and chop them up into small pieces. Place the chopped flowers into 1/4 cup of cream, then place in the fridge to rest for at least 2 hours, but overnight is best.
    1 small bunch of fresh lavender flowers (about 15-20 stems), 1/4 cup cream

Making the cake:

  • Preheat your oven to 350 degrees F.
  • Prepare a 10-cup Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store) or grease then dust with flour. This step is so important if you want your cake to slide out of the pan. Set aside.
  • Using a stand mixer cream together the butter, honey and sugar.
    1/2 cup butter, 1 cup granulated sugar, 2 tbsp honey
  • Add the eggs, mixing them in one at a time.
    2 large eggs
  • Then add vanilla and mix well.
    1 tsp vanilla extract
  • In a separate bowl whisk together the flour, and baking powder.
    2 cups all purpose flour, 4 tsp baking powder
  • Remove the lavender flowers from the cream, then mix the cream with the yogurt.
    3/4 cup plain yogurt
  • Chop up the lavender flowers to add to the batter (not the stems!).
  • To the butter mixture add 1/3 of the flour mix, then 1/2 of the cream/yogurt mix. Repeat until all combined.
  • Stir in the chopped lavender flowers.
    1 tbsp extra lavender flowers
  • Pour the batter into the prepared Bundt pan.
  • Bake at 350 degrees F for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  • Once the cake has baked let it cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with powdered sugar for garnish.

Notes

Please note, you will need to steep the fresh lavender flowers in cold cream overnight in the fridge before making this cake!