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
Scale
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
