Lavender Milk & Honey Cake with Chamomile Glaze Recipe
If you are looking for a dessert that feels like a warm hug from nature itself, the Lavender Milk & Honey Cake with Chamomile Glaze is an absolute must-try. This delicate cake combines the soothing floral notes of lavender and chamomile with the creamy sweetness of milk and honey, creating a flavor experience that is both comforting and surprisingly elegant. Each bite transports you to a fragrant garden, while the soft, moist texture makes it perfect for cozy afternoons or special gatherings. Trust me, once you taste this dreamy cake, it’ll become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making the Lavender Milk & Honey Cake with Chamomile Glaze truly shine. Each component plays a crucial role, whether it’s infusing floral aromas, enriching the batter’s texture, or balancing sweetness with a hint of citrus.
- Unsalted butter: Adds richness and tender crumb to the cake while allowing honey and lavender to infuse deeply.
- Honey: Provides natural sweetness and a subtle floral depth that complements the lavender perfectly.
- Dried lavender: The star ingredient delivering its iconic aromatic and slightly sweet flavor.
- Brown sugar: Gives moistness and a gentle caramel undertone.
- Eggs: Bind the cake ingredients and contribute to its soft, springy texture.
- Vanilla extract: Enhances all the flavors with a warm, familiar note.
- Buttermilk: Keeps the cake moist and tender with a subtle tang that balances sweetness.
- Lemon zest: Adds fresh brightness to cut through the sweetness and floral tones.
- All-purpose flour: The canvas for the cake’s structure.
- Baking soda and baking powder: Help the cake rise and become wonderfully airy.
- Milk for glaze: Creates the perfect consistency for spreading and balancing sweetness.
- Powdered sugar: Sweetens the glaze with a melt-in-your-mouth smoothness.
- Strong chamomile tea: Infuses the glaze with subtle floral notes that echo the lavender in the cake.
How to Make Lavender Milk & Honey Cake with Chamomile Glaze
Step 1: Prepare and infuse the honey butter mixture
Begin by preheating your oven to 350°F and carefully lining an 8 or 9-inch cake pan with parchment paper, plus a quick spray of non-stick oil to ensure a smooth release. Next, combine the butter, brown sugar, honey, and dried lavender in a small saucepan over medium heat. Bring this mixture to a gentle boil, then let it simmer for 1 to 2 minutes so all those wonderful floral aromas infuse deeply. Strain out the lavender immediately to avoid bitterness and set this fragrant liquid aside to cool slightly.
Step 2: Mix wet and dry ingredients
Once your honey butter infusion has cooled, whisk in the eggs, vanilla extract, buttermilk, and the fresh lemon zest. Meanwhile, sift together the flour, baking soda, baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture, stirring just until smooth and uniform. Resist the urge to overmix, as you want the cake to remain tender and light.
Step 3: Bake the cake to golden perfection
Pour the batter into your prepared pan and slide it into the oven. Baking takes about 30 minutes, during which the kitchen fills with an inviting aroma that makes waiting a sweet experience. To check doneness, insert a toothpick in the center — it should come out clean or with a few moist crumbs, never wet batter. Allow the cake to cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely. This step ensures a beautiful texture and prevents sogginess.
Step 4: Whisk and apply the chamomile glaze
While the cake cools, prepare the chamomile glaze by whisking together powdered sugar, milk, vanilla, and the concentrate of strong chamomile tea until silky smooth. Pour this delicate glaze generously over the cooled cake, letting it drip over the edges in an irresistibly tempting way. For extra charm and fragrance, sprinkle a few dried lavender buds on top as a finishing touch.
How to Serve Lavender Milk & Honey Cake with Chamomile Glaze
Garnishes
Enhance your cake’s floral presentation and aroma by garnishing with extra dried lavender buds or a few fresh edible flowers. A light dusting of powdered sugar can also elevate its look, making it perfect for sharing with guests or simply savoring during a quiet afternoon tea.
Side Dishes
This cake pairs beautifully with fresh berries like blueberries or raspberries, which add a bright tartness that contrasts the cake’s sweet, floral flavors. A dollop of whipped cream or a scoop of vanilla ice cream also complements the texture and adds a creamy richness that’s hard to resist.
Creative Ways to Present
Try turning the cake into elegant individual servings by cutting it into squares or using small cookie cutters for cute shapes. Drizzle additional chamomile glaze on the serving plates and scatter edible flowers around for a restaurant-worthy presentation that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Lavender Milk & Honey Cake with Chamomile Glaze holds up beautifully when stored properly. Keep it in an airtight container at room temperature for up to 3 days to preserve its moistness and delicate flavor. If your kitchen is warm, the fridge is okay but bring the cake back to room temperature before serving for best taste.
Freezing
To enjoy this cake later, wrap it tightly in plastic wrap and foil before freezing. It can last up to 2 months in the freezer and still retain its lovely flavor and texture. Thaw overnight in the refrigerator and let it come to room temperature to enjoy the full floral experience.
Reheating
If you prefer a slightly warm slice, gently reheat individual portions in the microwave for 10 to 15 seconds or pop them in a low oven (about 300°F) for 5 minutes. This warmth brings out the honey and floral notes even more dramatically, making each bite feel freshly baked.
FAQs
Can I substitute fresh lavender for dried lavender in the recipe?
Fresh lavender tends to be more potent and moist, so it’s best to stick with dried lavender for this cake to ensure a balanced, fragrant flavor without excess moisture.
Is it necessary to strain the lavender from the honey mixture?
Yes, straining removes the dried lavender buds before baking, preventing any bitter or overpowering texture in the final cake and ensuring a smooth, delicate crumb.
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidic qualities, which help tenderize the cake and activate the leavening agents.
How strong should the chamomile tea be for the glaze?
Make sure your chamomile tea is brewed strong and concentrated so its subtle floral notes come through clearly in the glaze without being overpowered by the sugar.
How long does the glaze stay fresh on the cake?
The chamomile glaze sets fairly quickly, and the cake is best enjoyed within 2 days for optimal freshness, as the glaze may begin to soften and lose its delicate shine after that.
Final Thoughts
There’s something magical about the way the Lavender Milk & Honey Cake with Chamomile Glaze brings together gentle florals, creamy sweetness, and soft textures in one delightful package. Whether you’re baking it for a special celebration or a quiet moment of self-care, this cake is sure to fill your kitchen with love and warmth. I hope you give this recipe a try, and let it become a treasured favorite in your dessert repertoire.
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Lavender Milk & Honey Cake with Chamomile Glaze Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicate and aromatic Lavender Milk & Honey Cake infused with floral lavender and sweet honey, topped with a smooth Chamomile Glaze that adds a subtle herbal note. This cake combines soft, moist crumb with fragrant flavors, perfect for afternoon tea or a light dessert.
Ingredients
For the Cake
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1 tbsp dried lavender
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest from 1/2 lemon (about 1 tsp)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Glaze
- 1 tbsp milk
- 1 1/4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp strong chamomile tea
Instructions
- Preheat the oven and prepare the pan: Set the oven to 350°F (175°C). Line the bottom of an 8 or 9-inch cake pan with parchment paper and spray the pan with non-stick cooking spray to ensure easy removal of the cake.
- Infuse the butter and honey: In a small saucepan over medium heat, combine the unsalted butter, brown sugar, dried lavender, and honey. Bring the mixture to a boil, then let it simmer for 1-2 minutes to fully infuse the lavender flavor. Remove from heat and strain the lavender using a fine mesh sieve, allowing the mixture to cool.
- Prepare wet ingredients: Once the butter and honey mixture has cooled, whisk in the eggs, lemon zest, vanilla extract, and buttermilk until the mixture is smooth and uniform.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually stir the dry ingredients into the wet ingredients until a smooth batter forms, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely.
- Make the chamomile glaze: Whisk together milk, powdered sugar, vanilla extract, and strong chamomile tea until you achieve a smooth, pourable glaze consistency.
- Glaze and garnish: Once the cake is completely cooled, pour the chamomile glaze over the top, allowing it to drizzle down the sides. Optionally, garnish immediately with extra dried lavender for an elegant touch.
Notes
- Use high-quality dried lavender to avoid any bitter flavors.
- Make sure the honey and butter mixture has cooled before adding eggs to prevent scrambling.
- If you do not have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk; let it sit for 5 minutes before using.
- The chamomile tea should be brewed strong to impart a noticeable flavor in the glaze.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a vegan adaptation, substitute butter with plant-based margarine, replace eggs with flax eggs, use plant-based milk, and make sure the honey is replaced with agave or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: lavender cake, honey cake, chamomile glaze, floral dessert, easy baked cake, tea cake
