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Lavender Cake with Honey-Lemon Glaze

Lavender Cake with Honey-Lemon Glaze for Sweet Moments

This Lavender Cake with Honey-Lemon Glaze combines the soothing floral notes of Earl Grey and lavender, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Provides sweetness and moisture; no direct substitutions recommended.
  • 3 Large Eggs Contributes to structure and richness; use room temperature eggs for best results.
  • 1 tsp Pure Vanilla Extract Adds flavor depth; can substitute with vanilla bean paste for intensified vanilla notes.
  • 1/2 cup Vegetable Oil Keeps the cake moist and tender; can be replaced with melted coconut oil or melted butter.
  • 1 cup Buttermilk Increases richness and moisture; if unavailable, substitute ½ cup whole milk with 2 tsp vinegar or lemon juice.
  • 2 cups All-Purpose Flour Main structural component; using cake flour could yield a lighter texture.
  • 1 tbsp Baking Powder Provides leavening; ensure that it's fresh for best results.
  • 1 tsp Baking Soda Assists in leavening and balances acidity from buttermilk.
  • 1 tbsp Lavender Earl Grey Tea Imparts the distinctive Earl Grey flavor; substitute with other Earl Grey tea and add lavender extract for floral notes.
  • 1/4 tsp Salt Enhances flavor but can be omitted if desired.
For the Honey-Lemon Glaze
  • 1 tbsp Lemon Zest Adds vibrant flavor; use only fresh zest for maximum aroma.
  • 1/4 cup Honey Sweetener for the glaze; maple syrup can be a vegan alternative.
  • 2 cups Powdered Sugar Forms the glaze’s body; ensure it is sifted to prevent clumping.
  • 2 tbsp Fresh Lemon Juice Adjusts consistency and adds tartness to balance sweetness.

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and crumbled Lavender Earl Grey tea.
  3. In a large mixing bowl, whisk together the eggs, granulated sugar, and pure vanilla extract until thickened and slightly pale.
  4. Add the vegetable oil to the egg mixture and mix until well combined, then pour in the buttermilk and whisk until smooth.
  5. Gently fold the prepared dry ingredients into the wet mixture until just incorporated.
  6. Pour the batter into the prepared pan and smooth the top. Lift the pan and drop to remove air bubbles.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  9. To prepare the glaze, mix honey, fresh lemon zest, and 2 tablespoons of lemon juice. Whisk in sifted powdered sugar until smooth.
  10. Pour the glaze evenly over the cooled cake, allowing it to drip down the sides.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Using full-fat buttermilk ensures the cake remains moist. Be careful not to overmix when folding in dry ingredients.

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