- Home
- In The Kitchen
- recipes
- Lavender Milk & Honey Ca...
- Share
-
-
-
-
-
-
Lavender Milk & Honey Cake with Chamomile Glaze
10 Prep Time
minutes
30 Cook Time
minutes
40 Total Time
minutes
8 Serving
size
Recipe by Grace M Delaine.
Print Recipe
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
For the glaze:
- 1 tbsp milk
- 1 1/4 cups powdered sugar
- 1/2 tsp vanilla
- 2 tbsp strong chamomile tea
Preparation
- Preheat oven to 350F and line the bottom of an 8 or 9-inch cake round with parchment and spray the pan with non-stick cooking spray.
- Add butter, sugar, lavender, and honey to small saucepan over a medium heat and bring to a boil. Let simmer 1-2 minutes and then remove from heat. Immediately strain lavender using a fine mesh sieve. Let cool.
- Once cool, add eggs, lemon zest, vanilla, and milk to honey mixture. Whisk together flour, baking powder, baking soda, and salt. Then stir into wet ingredients until a smooth batter forms.
- Spoon into prepared pan and bake for 30 minutes. Let cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.
- Whisk all glaze ingredients together until smooth and then pour onto cooled cake. Immediately garnish with extra lavender if desired.
- SHARE
-
-
-
-
-
-
-
