Lavender Honey Cake is a delightful and aromatic dessert perfect for summer gatherings, garden parties, or simply a relaxing afternoon tea. This elegant cake features a tender vanilla base infused with the floral notes of fresh lavender and the natural sweetness of honey, creating a beautifully balanced flavor profile that is both unique and comforting.

Why You’ll Love This Recipe

This cake combines the classic simplicity of a moist vanilla cake with the subtle complexity of lavender and honey. The floral aroma from the steeped lavender cream adds an exquisite, natural fragrance that elevates the entire experience. It’s easy enough to make for a casual get-together but elegant enough to serve on special occasions. Baked in a Bundt pan and dusted with powdered sugar, it’s a visually stunning dessert that tastes just as lovely as it looks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lavender Cream:

1 small bunch of fresh lavender flowers (about 15–20 stems), flowers removed from stems
¼ cup cream (half & half)

Cake Base:

½ cup butter
1 cup granulated sugar
2 tablespoons honey
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
¾ cup plain yogurt
1 tablespoon extra lavender flowers (optional)
Powdered sugar, for garnish

Directions

1. Steep the Lavender Cream:
Chop the lavender flowers finely and place them in ¼ cup of cream. Refrigerate the mixture for at least 2 hours, preferably overnight, to allow the floral flavor to infuse into the cream.

2. Prepare the Bundt Pan:
Preheat your oven to 350°F. Grease a 10-cup Bundt pan with baking spray that contains flour, or grease and flour the pan manually to prevent sticking.

3. Make the Batter:
In a stand mixer, cream together the butter, sugar, and honey until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and baking powder.

5. Finish the Batter:
Remove the lavender flowers from the steeped cream. Combine the cream with the plain yogurt.
To the butter mixture, alternate adding the dry ingredients and the cream mixture: start with one-third of the flour mix, then half the yogurt/cream mix, repeating until fully incorporated.
Chop the steeped lavender flowers and gently stir them (and any additional fresh lavender, if using) into the batter.

6. Bake the Cake:
Pour the batter into the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Garnish:
Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Once cooled, dust with powdered sugar just before serving.

Servings and timing

Servings: 1 Bundt cake (approximately 12–16 slices)
Prep Time: 2 hours 15 minutes (including lavender cream steeping)
Cook Time: 1 hour
Total Time: 3 hours 15 minutes

Variations

Citrus Twist: Add a teaspoon of lemon zest to brighten the flavor profile.
Lavender Glaze: Drizzle a simple glaze made from powdered sugar, milk, and a touch of lavender-infused honey for extra sweetness and presentation.
Mini Cakes: Use a mini Bundt pan or muffin tins to make individually sized cakes.
Dairy-Free Option: Substitute plant-based butter and yogurt, and steep lavender in a dairy-free cream alternative.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring it to room temperature before serving. To reheat slices, microwave on low power for 10–15 seconds.

FAQs

What kind of lavender should I use?

Use culinary-grade fresh lavender, preferably organic. Avoid ornamental varieties or dried lavender unless it’s specifically labeled as food-safe.

Can I use dried lavender instead of fresh?

Yes, but use only about one-third the amount, as dried lavender is more concentrated in flavor.

Is it necessary to steep the lavender in cream?

Yes, steeping allows the lavender to release its oils into the cream, resulting in a more subtle and balanced flavor.

Can I make this cake ahead of time?

Absolutely. This cake stores well and even improves in flavor after a day, as the floral and honey notes deepen.

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt can be used, but it may make the cake slightly denser. Consider thinning it with a tablespoon of milk or cream.

How can I prevent the cake from sticking to the Bundt pan?

Use a baking spray that contains flour or thoroughly grease and flour the pan, paying special attention to crevices.

Is there a frosting for this cake?

This cake is traditionally served with just a dusting of powdered sugar, but you may add a glaze or whipped cream if desired.

Can I freeze Lavender Honey Cake?

Yes, once completely cooled, wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw at room temperature.

How strong is the lavender flavor?

The lavender flavor is subtle and complements the honey without being overpowering, especially if steeped properly.

What occasions is this cake best for?

It’s ideal for spring and summer gatherings, bridal showers, tea parties, or any time you want a light, floral dessert.

Conclusion

Lavender Honey Cake is a refined, fragrant dessert that brings together the gentle floral notes of lavender with the sweet warmth of honey in a tender vanilla cake. Its delicate aroma, stunning appearance, and balanced flavor make it an elegant centerpiece for any special occasion—or simply a lovely treat to savor on a quiet afternoon. Whether you serve it plain or with a glaze, this cake offers a unique and memorable taste of summer.

Lavender Honey Cake

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This Lavender Honey Cake is a beautifully aromatic summer dessert featuring a moist vanilla cake subtly infused with the floral essence of lavender and the sweetness of honey, baked in a Bundt pan for an elegant presentation.

Author: Mari
Prep Time: 02:15
Cook Time: 01:00
Total Time: 03:15
Yield: 1 cake 1x
Category: Cake
Method: Oven
Cuisine: American
Diet: Vegetarian

Instructions

Chop the lavender flowers and steep them in 1/4 cup of cream in the fridge for at least 2 hours, or overnight.
Preheat the oven to 350°F. Prepare a 10-cup Bundt pan by greasing and flouring or using a baking spray with flour.
In a stand mixer, cream together the butter, sugar, and honey until light and fluffy.
Add eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix.
In a separate bowl, whisk together the flour and baking powder.
Remove the steeped lavender flowers from the cream. Combine the infused cream with the yogurt.
Chop the lavender flowers and set aside.
To the butter mixture, add 1/3 of the flour mixture, then 1/2 of the cream/yogurt mixture. Repeat until everything is combined.
Stir in the chopped lavender flowers (and extra if using).
Pour the batter into the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then turn out onto a plate. Dust with powdered sugar before serving.

Notes

Steep the lavender flowers in cream overnight for the best flavor infusion.
Be sure to properly grease and flour the Bundt pan to ensure easy release.
Only use the lavender flowers, not the stems, in the cake batter.
Powdered sugar garnish adds a delicate finishing touch.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 310
Sugar: 22g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg