Description
Sweet lavender dreams come alive in this honey-infused sheet cake, blending delicate floral notes with rich, golden sweetness. Mediterranean sunshine and summer’s gentle embrace fill each perfectly moist slice you’ll savor with pure delight.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon dried culinary lavender (crushed)
- 1 cup powdered sugar
- 1 teaspoon dried lavender (for garnish, optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup honey
- 1/2 cup buttermilk (or almond milk with 1/2 tablespoon vinegar)
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 12 tablespoons milk (or plant-based milk)
Baking Base Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
Instructions
- Prepare the baking vessel by lightly coating a 9×13-inch pan with grease and heating the oven to 350°F (175°C).
- Sift together flour, leavening agents, and salt in a medium mixing bowl, creating a uniform dry mixture.
- Using an electric mixer, cream butter and granulated sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition.
- Gently fold in honey, buttermilk, crushed lavender, and vanilla extract, creating a fragrant liquid base.
- Carefully integrate dry ingredients into the wet mixture, stirring until just combined to maintain a tender texture.
- Transfer batter to the prepared pan, smoothing the surface evenly with a spatula.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Craft a silky glaze by whisking powdered sugar, honey, and milk until achieving a smooth, pourable consistency.
- Once cake has cooled completely, drizzle glaze across the surface and optionally sprinkle with additional dried lavender for visual appeal.
Notes
- Lavender Intensity: Crush dried lavender buds finely to release maximum flavor without overwhelming the cake’s delicate taste.
- Buttermilk Swap: Use Greek yogurt or sour cream as a perfect buttermilk alternative for a richer, tangier texture.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free blend to make the cake suitable for those with wheat sensitivities.
- Honey Selection: Choose local, raw honey for deeper flavor complexity and subtle floral undertones that complement the lavender perfectly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg