Introduction

This Lavender and Honey Soaked Lemon Cake is a fragrant, moist treat perfect for spring or anytime you want a refreshing dessert. The bright lemon flavor is beautifully balanced with a delicate honey and lavender syrup, finished with a tangy lemon glaze.

Two slices of yellow lemon cake with a smooth white icing layer on top are placed on a white plate. The cake's texture looks soft and moist with small air holes inside, and the cake edges are slightly golden brown. Next to the slices, two half-cut fresh lemon pieces show a bright yellow color with visible segments. A few small green leaves and some tiny seeds are scattered around the cake on the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup honey
1/2 cup lemon juice
1 tablespoon dried culinary lavender
2 cups confectioners’ sugar, sifted (for the glaze)
3 1/2 tablespoons freshly squeezed lemon juice (for the glaze)
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1/3 cup grated lemon zest (about 4 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk
1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease and flour two 8 1/2 by 4 1/4 by 2 1/2-inch loaf pans. You may also line the bottom with parchment paper to help lift the cakes after baking.
Step 2: In a mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing on medium speed, then add the lemon zest.
Step 3: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and vanilla extract.
Step 4: Add the flour mixture and buttermilk mixture alternately to the butter mixture, beginning and ending with the flour, mixing just until combined.
Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 45 minutes to 1 hour, or until a cake tester inserted in the center comes out clean.
Step 6: Meanwhile, combine honey and lemon juice in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and add the dried lavender.
Step 7: Simmer for about 10 minutes until the mixture thickens slightly. Remove from heat and strain to remove lavender buds. Let syrup cool slightly.
Step 8: When cakes are done, let them cool in their pans for 10 minutes. Remove from pans and place on a rack set over a tray. Spoon the warm honey and lemon syrup over the cakes to soak them.
Step 9: For the glaze, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cakes and let it run down the sides before serving.

Tips & Variations

Use culinary lavender specifically to avoid any bitterness. If you can’t find dried lavender, substitute with a teaspoon of lavender syrup or omit it for a pure honey lemon flavor.
Line the loaf pans with parchment paper for easier cake removal and cleaner edges.
For a lighter cake, try substituting half the flour for almond flour to add a subtle nuttiness and moistness.
Allow the cakes to soak up the syrup for at least an hour before glazing for maximum flavor infusion.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving. The glaze may soften or melt when refrigerated, but the flavor remains delicious. You can also freeze the cake layers wrapped well in plastic wrap and foil for up to 2 months; thaw before glazing.

How to Serve

The image shows two thick slices of lemon cake with a light yellow crumb and a soft texture, each topped with a thin layer of white icing. The slices are placed side by side on a round white plate with a grey edge. To the left of the cake slices, two lemon halves with bright yellow flesh are placed. Small green sprigs and a few scattered lavender petals decorate the plate around the cake, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be used but it has a much stronger flavor and higher moisture content, so reduce the amount significantly (about half) and consider drying it slightly beforehand to avoid bitterness and watering down the syrup.

Is buttermilk necessary?

Buttermilk adds tenderness and a slight tang to the cake’s crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes before using.