In the spring and summer, I’m all about fresh desserts that don’t require turning on the oven… except when it comes to fruit and citrus-based cakes. This Lavender and Honey Soaked Lemon Cake is perfect for a summer potluck, Mother’s Day, Father’s day, or a random weekend baking itch.
Lemon and lavender is one of my most favorite flavor combinations of all time. You’ll see below that I linked a few different recipes from the blog that include lemon and most of them are also paired with lavender. Some people say lavender is overused in cooking, but I think that when paired well (like with lemon) it totally works and is so delicious. Not totally sold on lavender lattes though.
I purchased a huge bag of culinary lavender at a flea market in Nashville a few years ago, and now I find any excuse possible to use it since it will last me the rest of my natural life. This lavender-lemon cake with honey glaze is my absolute favorite way to use it.
I actually picture this as the perfect loaf cake for an afternoon tea if that’s your thing, and let’s be honest, who doesn’t love a good tea party? One of these days I plan on throwing myself a royal birthday party complete with all the tea cake, Benedictine Tea Sandwiches, and a bunch of corgis for good measure.
Lavender and Honey Soaked Lemon Cake Ingredients & Subs
unsalted butter
granulated sugar
large eggs
lemon zest (I used 4 large lemons)
all-purpose flour
baking powder
baking soda
kosher salt
freshly squeezed lemon juice
buttermilk
pure vanilla extract
For the syrup
honey
lemon juice
dried culinary lavender
confectioners’ sugar, sifted
freshly squeezed lemon juice
How to Make Lavender and Honey Soaked Lemon Cake
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper if desired to help you lift the cake out of the pan.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and add the lavender.
Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender
When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Some helpful tools!
Can I bake this Lavender and Honey Soaked Lemon Cake in a bundt pan?
Yes! Just be sure to generously spray your pan and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes.
More Lemon Dessert Recipes!
Lemon Snacking Cake with Basil Glaze
Soft-Baked Lemon Cookies with Lavender Glaze
Baked Strawberry Lemon Donuts
Lemon Bundt Cake with Cranberry Orange Glaze
Honey Lavender Lemonade (lol please don’t judge it was one of my first few posts.)
I hope you enjoy this recipe! Take a browse around the site andplease let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Yield: 2 Loaves
Lavender and Honey Soaked Lemon Cake
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Your summer nights are just begging to be spent snacking on a slice of this Lavender and Honey Soaked Lemon Cake!
Ingredients
- 2 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1/3 cup grated lemon zest (I used 4 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
For the syrup
- 1/2 cup honey
- 1/2 cup lemon juice
- 1 tablespoon dried culinary lavender
- For the glaze
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper if desired to help you lift the cake out of the pan.
Instructions
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper if desired to help you lift the cake out of the pan.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. - Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and add the lavender.
- Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender
- When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Notes
See the blog post above.
Nutrition Information:
Yield:
12Serving Size:
2.62
Amount Per Serving:Calories: 300Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 40mgSodium: 140mgCarbohydrates: 40gFiber: 0gSugar: 32gProtein: 3g
Did you make this recipe?
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This post was originally published on March 11, 2015.
