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Lavender and Honey Soaked Lemon Cake

Enjoy those fun summer days while snacking on a slice of this Lavender and Honey Soaked Lemon Cake!

Lavender and Honey soaked Lemon CakeCan you feel it? Spring is right around the corner! I, for one, could not be more excited.  I’m usually not one to hate on winter, but this year….I’m so ready for it to leave.  I have definitely dug myself out of one too many snowstorms this winter.

Since the weather has been more average lately, I decided to make a bright citrus-based dessert to kick off the season. Lemon and lavender is one of my most favorite flavor combinations of all time.  

I purchased a huge bag of culinary lavender at a flea market in Nashville, and now I find any excuse possible to use it since it will last me the rest of my natural life.  

This Lavender and Honey soaked Lemon Cake would be perfect to bring to Easter or even a spring baby or bridal shower.  

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?

Lavender and Honey soaked Lemon Cake

 

Lavender and Honey soaked Lemon Cake

 

Lavender and Honey soaked Lemon Cake

 

Lavender and Honey soaked Lemon Cake

 

Lavender and Honey soaked Lemon Cake

 

Lavender and Honey soaked Lemon Cake

300

Lavender and Honey soaked Lemon Cake

Lavender and Honey Soaked Lemon Cake

Yield: 2 Loaves
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Enjoy those fun summer days while 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

Instructions

  1. 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.
  2. 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, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  3. 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.
  4. 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.
  5. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender
  6. When the cakes are done, allow cooling 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.
Nutrition Information:
Yield: 12 Serving 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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Lavender and Honey Soaked Lemon Cake

The flavors and smells will knock your senses off your feet!

 

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LEMON CAKE - Life Now Rocks

Saturday 14th of November 2020

[…] Lavender and Honey Soaked Lemon Cake – My Modern Cookery […]

Kelly

Saturday 9th of May 2020

Can you use a bundt pan?

Paige

Wednesday 13th of May 2020

Hi! Unfortunately, I don't believe a bundt pan would work here, I'm not sure there is enough batter. Also, I can't be certain as I've never tried making it in one.

10 Lemon Dessert Recipes |

Friday 27th of March 2020

[…] #6 Lavender and Honey Soaked Lemon Cake: This is a cake that throws back to the days of afternoon tea and lace dresses. The antique flavors of honey, lemon, and lavender will transport you back in time and delight your tastebuds. It uses culinary lavender, but I don’t know why you couldn’t just grow your own. This is a dessert that is not only a feast for the tastebuds, but for the eyes and nose as well.  […]

Feature of the Month: Lemon Dishes for Your Easter Brunch - LemonLuv

Monday 2nd of March 2020

[…] and then get to work. Your guests will thank you. Send your brunch guests into sensory nirvana with this Lavender and Honey Soaked Lemon Cake. Visually-appealing, delicious and oh so fragrant with lavender, honey and lemon. The recipe makes […]

Suganya

Thursday 26th of September 2019

It turned out so beautiful and delicious!! I followed the recipe exactly and used half of the mixture in muffin tins and half in a loaf pan. I made this for a dinner party and it was a huge hit! I will definitely add this to my list of go-to crowd pleasing desserts!

Paige

Friday 27th of September 2019

Awesome! I'm so glad everyone at your dinner party enjoyed it. Thanks so much for sharing!

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