This Lavender Honey Cake is a perfect summer dessert. The vanilla cake base is tender, with the subtle and delicious flavours of lavender and honey.
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On our recent trip to Tofino, BC, based on a recommendation from my friend Julie, we visited a chocolate and ice cream shop called Chocolate Tofino. Honestly, I have never had a better ice cream cone in all of my life…I tried their Double Chocolate cone and a Sweet Cream and Dark Chocolate Chunk cone and I still can’t stop thinking about them. I also taste tested one of their unique flavours called Lavender & Honey, which I thought was so delicious and interesting and it immediately made me think of cake. Because I’m always always thinking of cake. But seriously, think about how scrumptious a Lavender and Honey Cake would be…warm vanilla cake with soft flavours of lavender and honey…not too much, just enough to lightly taste them.
To get the beautiful lavender flavour into the ice cream, the shop steeps fresh lavender flowers in cold cream, so that is what I tried when making this cake. Luckily I have a beautiful pot of lavender growing in my garden so I was able to clip some fresh flowers for my cake. I really love lavender and grow it every year, but admittedly I never harvest the flowers, which I have vowed to do from now on. In fact I hope to grow many many more lavender plants and eventually dry the flowers to use in recipes, teas and other things…but for now I make cake! So I clipped a fresh bunch and got them ready to be turned into cake…lavender is delicious in sweets.
At first I just put the stems upside down right into the cream, but then I decided to remove the lavender flowers from the stems and chop them up into small pieces to release the lavender flavour. I also wanted small pieces of lavender scattered throughout my baked cake. Then I placed the jar into the fridge to rest overnight.
The result was a delicious and light lavender flavoured cream, ready to be turned into cake! I bet this cream would be delicious in tea too…oh well for another day I guess!
For the cake base I used my go-to vanilla Bundt cake recipe that I use for almost all of my flavoured cakes, like Strawberry Rhubarb, Earl Grey, and Peach, it’s such a great base. The cake is tender, but the best part is that I get to use my Bundt pans…I LOVE my Bundt pans and will bake with them any chance I get. This particular pan is the Nordic Ware Heritage Formed Bundt Pan (affiliate link) and it’s one of my favourites because the soft edging always releases the cakes so nicely.
I really love how this cake turned out. Not only does it look beautiful, but it’s sweet, tender and perfectly lightly lavender flavoured…it is a delicious summer dessert.
And I love all the little lavender flower flecks scattered throughout the cake…I wasn’t sure how I would like that, but they’re perfect. Here’s the recipe for you, I hope you enjoy it!
Please note, you will need to steep the fresh lavender flowers in cold cream overnight in the fridge before making this cake!
- 1/2 cup butter
- 1 cup sugar
- 2 tbsp honey
- 2 eggs
- 1/2 tsp vanilla
- 2 cups flour
- 4 tsp baking powder
- 3/4 cup plain yogurt
- 1/4 cup cream (like half & half)
- 1 small bunch of fresh lavender flowers (remove the flowers from the stems, about 15-20)
- icing sugar for garnish
Steeping the lavender flowers:
- Remove the lavender flowers from the stems and chop them up into small pieces. Put the chopped flowers into 1/4 cup of cream, then place in the fridge to rest overnight.
Making the cake:
- Preheat your oven to 350 degrees.
- Prepare your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
- In a mixing bowl, cream together the butter, honey and sugar.
- Add the eggs, one at a time.
- Then add vanilla, and mix well.
- In a separate bowl, whisk together the flour, and baking powder.
- Remove the lavender flowers from the cream, then mix the cream with the yogurt.
- Chop up the purple flowers to add to the batter (not the stems!).
- To the butter mix, add 1/3 of the flour mix, then 1/2 of the cream/yogurt mix. Repeat until all combined.
- Stir in the chopped lavender flowers.
- Pour the batter into the prepared Bundt pan.
- Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
- Once the cake has baked, let it cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with icing sugar.
For more delicious Bundt Cake recipes, visit my Bundt Cake Gallery here!
Have a delicious day!
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