Are you looking to wow your guests with a delightful and aromatic dessert this holiday season? Look no further! This Lavender Honey Cake with a touch of lemon and honey cream cheese icing is your answer. The subtle floral hints of lavender combined with the luscious sweetness of honey and a refreshing zesty lemon create an experience that is sure to have everyone coming back for seconds.

Why Choose Lavender Honey Cake?

Lavender is much more than just a beautiful flower; it lends a sophisticated aroma and taste to your baked creations. When intertwining the notes of lavender with honey and lemon, you achieve not only a beautiful dessert but also a satisfying and balanced flavor profile. Whether you’re celebrating a festive occasion or treating yourself to something special, this cake will earn its place in your cherished recipe repertoire.

Ingredients You’ll Need

For the Lavender Honey Cake:

• 100 g golden granulated or caster sugar
• 1 tsp lavender buds
• 100 g unsalted butter, softened
• 1 tbsp strong floral honey
• Zest of ½ lemon
• 2 medium eggs
• 150 g spelt flour (half white, half wholemeal)
• 1½ tsp baking powder
• 2 tbsp natural yogurt
• 2 tbsp water

For the Honey Cream Cheese Icing:

• 125 ml double cream (heavy cream)
• Zest of ½ lemon
• 75 g full-fat cream cheese
• 1 tsp strong floral honey
• 40 g icing sugar

Step-by-Step Instructions

Preparing the Lavender Honey Cake

1. Infuse the Sugar with Lavender:
   Begin by grinding the golden granulated sugar and lavender buds in a blender or coffee grinder until the lavender is finely chopped and evenly incorporated into the sugar. This step infuses the sugar with lovely floral notes, enhancing the cake’s flavor.
2. Cream the Butter, Sugar, and Honey:
   In a large mixing bowl, cream together the softened unsalted butter, the lavender-infused sugar, and the strong floral honey until the mixture is light and fluffy. This aeration step is crucial for achieving a tender crumb in your cake.
3. Add Lemon Zest and Eggs:
   Incorporate the lemon zest and mix well. Next, add the eggs one at a time, ensuring that each egg is fully blended in before adding the next. This ensures richness and moisture throughout the cake.
4. Combine Dry Ingredients:
   Sift half of the spelt flour together with the baking powder, carefully integrating it into the batter. Follow this by adding the natural yogurt and water, stirring everything together until just well combined. Finally, sift in the remaining flour and a squeeze of lemon juice until the batter is smooth.
5. Bake the Cake:
   Pour the batter into a greased and lined 15 cm / 6″ deep round cake tin. Bake in a preheated oven at 180°C (350°F, Gas 4) for around 35 minutes or until a skewer inserted into the center comes out clean. For an alternate method, consider using an air fryer for a healthier option.
6. Cool the Cake:
   Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This gradual cooling helps prevent the cake from breaking apart, retaining its delightful moisture.

Crafting the Honey Cream Cheese Icing

1. Whip the Cream:
   In a separate bowl, whip the double cream until it reaches a consistency that holds its shape. This will serve as the base of your velvety icing.
2. Combine Cream Cheese and Honey:
   Grate the zest of ½ lemon into the whipped cream, then fold in the full-fat cream cheese, strong floral honey, and icing sugar. A bit of lemon juice can further amplify the citrusy taste.
3. Mix Until Smooth:
   Whisk the mixture again until all the ingredients are well incorporated and the icing maintains its shape. This step ensures your icing is creamy and ready to spread.

Assembling the Cake

1. Layer the Cake:
   Once your cake has cooled completely, slice it horizontally in half. Spread half of the honey cream cheese icing on the cut surface of one half, then gently place the other half on top.
2. Frost the Cake:
   Use the remaining icing to coat the top and sides of the cake. This not only enhances the flavor but also gives your cake that beautiful glossy finish everyone loves.
3. Decorate:
   To add an extra festive flair, consider embellishing your cake with seasonal edible flowers or charming sugar flowers. This step will make your dessert visually stunning and incredibly inviting.

Tips for the Perfect Lavender Honey Cake

• Balance the Lavender: Since lavender has a potent flavor, adhering to the recommended amount ensures your dessert has just the right floral touch without overwhelming your palate.
• Use Fresh Ingredients: Utilizing freshly grated lemon zest and high-quality honey can greatly elevate the overall flavor profile of your cake.
• Experiment with Flours: Spelt flour lends a nutty flavor and a denser texture, but feel free to try other types of flour to suit your personal preferences.

Pair with Other Delicious Recipes

Consider pairing your Lavender Honey Cake with other delightful holiday desserts such as our Cranberry Orange Cheesecake and Gingerbread Cake with Cream Cheese Frosting. For a cozy beverage match, our Mulled Wine or Hot Chocolate Bombs are perfect companions.

Nutrition Information

For each serving of this exquisite Lavender Honey Cake, you can expect approximately:

• Calories: 470 kcal
• Carbohydrates: 49g
• Protein: 7g
• Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 134mg
• Sodium: 146mg
• Potassium: 95mg
• Fiber: 4g
• Sugar: 28g
• Vitamin A: 983 IU
• Vitamin C: 10mg
• Calcium: 92mg
• Iron: 2mg

Note: Nutritional values are approximate and may vary based on the specific ingredients used.

FAQ

Can I use dried lavender in place of fresh?

Yes, dried lavender is commonly used in baking, just ensure it’s culinary-grade lavender. Just balance the quantity to avoid overpowering flavors.

What type of honey works best for this recipe?

A strong floral honey, such as lavender or wildflower honey, complements the cake beautifully. However, any good quality honey will work!

How can I store the Lavender Honey Cake?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about a week.

Can I make this cake gluten-free?

Yes! You can substitute spelt flour with a gluten-free flour blend that you prefer, but be aware the texture may vary a bit.

Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then place it in the freezer. It should last up to 3 months. Thaw in the refrigerator when ready to serve!