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Lavender Honey Cake

lavender honey cake
Lavender Honey Cake
Lavender Honey Cake

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Serves 8
Giada De Laurentiis nails it with the wonderful Lavender Honey Cake. The honey’s light citrus notes followed by a slight floral element work really well with the lavender and lemon.
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
  1. Lavender Syrup
  2. ⅔ cup water
  3. 2 tablespoons dried lavender
  4. ⅓ cup sugar
  5. Cake
  6. 1 cup flour
  7. ¾ cup semolina
  8. 1½ teaspoons baking powder
  9. 1 teaspoon baking soda
  10. ¼ teaspoon kosher salt
  11. 1 teaspoon dried lavender, chopped
  12. 1 tablespoon lemon zest (from 2 lemons)
  13. 1 teaspoon vanilla extract
  14. ½ cup coconut oil
  15. ½ cup honey
  16. 2 eggs, at room temperature
  17. 1 tablespoon lemon juice (from ½ lemon)
  18. ⅓ cup lavender syrup
  19. Vanilla Cream
  20. 1 cup heavy cream
  21. 1 vanilla pod, seeds scraped out and pod reserved for another use
  22. 1 tablespoon honey
  1. Preheat the oven to 350°F. Butter an 8-inch-round baking pan. Cut a circle of parchment to line the bottom of the pan and butter the parchment. Set aside.
  2. For the syrup, add the water, lavender, and sugar to a small saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer for about 4 minutes or until reduced by half. Turn off the heat and steep for 3 minutes. Strain and allow to cool to room temperature.
  3. For the cake, in a large bowl, whisk together the flour, semolina, baking powder, baking soda, salt, and lavender. In a separate medium bowl, whisk together the lemon zest, vanilla, coconut oil, honey, eggs, lemon juice, and cooled lavender syrup.
  4. Add the wet ingredients to the dry and mix together using a rubber spatula until just combined. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
  5. For the vanilla cream, place the heavy cream, vanilla seeds, and honey in a large bowl. Using a handheld mixer, beat on high for about 3 minutes, or until soft peaks form. Serve each slice of cake with a dollop of the vanilla cream.
Adapted from Giada De Laurentiis
Sturgis Honey Co.