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Lavender Cake with Honey-Lemon Glaze

Lavender Cake with Honey-Lemon Glaze That Impresses Every Time

This Lavender Cake with Honey-Lemon Glaze is a delightful and sophisticated dessert perfect for tea parties.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Try coconut sugar for a lower glycemic version.
  • 3 large Eggs Use room temperature for best mixing results.
  • 1 teaspoon Pure Vanilla Extract Opt for high-quality extract.
  • ½ cup Vegetable Oil Melted butter can be used for a richer taste.
  • ½ cup Buttermilk Substitute with whole milk and vinegar if needed.
  • 1 ½ cups All-Purpose Flour Cake flour works for a lighter texture.
  • 1 teaspoon Baking Powder Ensure it’s fresh for optimal rise.
  • ½ teaspoon Baking Soda Critical for the cake’s lift.
  • 2 tablespoons Lavender Earl Grey Tea Regular Earl Grey with lavender extract can also be used.
  • 1 pinch Salt Can be omitted for a sodium-free version.
For the Honey-Lemon Glaze
  • 1 tablespoon Lemon Zest Adds a fresh citrus burst.
  • ½ cup Honey Maple syrup serves as a vegan alternative.
  • 1 cup Powdered Sugar Prevents grittiness found in granulated sugar.
  • 2 tablespoons Fresh Lemon Juice Adjust for desired glaze consistency.

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • electric mixer
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C), grease an 8-inch round cake pan, and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, Lavender Earl Grey tea, and a pinch of salt.
  3. In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract together until thick and pale.
  4. Gradually mix in vegetable oil and buttermilk into the egg mixture until fully blended.
  5. Fold the dry ingredients into the wet mixture, ensuring not to over-mix.
  6. Pour the batter into the prepared cake pan, shaking it gently to level.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack.
  9. In a medium bowl, whisk together honey, lemon zest, fresh lemon juice, and sift in powdered sugar until smooth.
  10. Once cooled, pour the glaze over the cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 5IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Use the freshest eggs and buttermilk for optimal flavor. Let the cake cool completely before glazing.

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