Serenity in Every Slice: Lavender Honey Sheet Cake
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This is one of those cakes that feels like a deep breath. Calm, lightly sweet, and just a little dreamy. The Lavender Honey Sheet Cake is my go-to when I want to make something elegant without a lot of effort. It’s soft and fluffy with a mellow floral note — not perfume-y or overpowering — thanks to a gentle steeping of dried lavender in warm milk. Drizzled with honey and topped with a simple buttercream (or left plain and lovely), this cake has a quiet charm that always surprises people. It’s spa-day-meets-tea-party in dessert form — and it’s just right for Mother’s Day.
📌 Why You’ll Love This Recipe
- 💜 Gentle floral flavor (not too strong!)
- 🍯 Sweetened naturally with honey
- 🧁 Easy sheet cake format — no layers or piping
- 🌸 Perfect for tea parties, brunch, or gifting
- ✨ So pretty with edible flowers or dried lavender on top
📌 Quick Reference Section
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 50 minutes
- Servings: 12
- Dietary Info: Vegetarian
Key Ingredients at a Glance:
Dried culinary lavender, honey, milk, flour, eggs, butter
📌 Ingredients List
For the Cake:
- ¾ cup milk
- 1 Tbsp dried culinary lavender
- ½ cup unsalted butter, softened
- ⅓ cup honey
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
For the Frosting (optional):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 Tbsp honey
- 1–2 Tbsp milk or cream
- ½ tsp vanilla extract
Optional Garnishes:
- Edible flowers
- Dried lavender buds
- Extra drizzle of honey
📌 Step-by-Step Cooking Instructions
💜 Infuse the Milk
- In a small saucepan, gently heat the milk with dried lavender just until steaming (don’t boil).
- Remove from heat and let steep for 10 minutes. Strain out the lavender and let the milk cool.
🧁 Make the Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment.
- In a large bowl, cream butter, honey, and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Pour in the cooled lavender-infused milk and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
- Pour into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until golden and a toothpick comes out clean. Cool completely.
✨ Make the Frosting
- In a medium bowl, beat butter until fluffy. Add powdered sugar, honey, vanilla, and just enough milk to reach a spreadable consistency.
- Frost the cooled cake and garnish as desired.
📌 Serving & Pairing Ideas
- Slice into squares and serve with hot tea or lemonade
- Top with sprigs of thyme or edible flowers for a floral presentation
- Lovely as part of a dessert board with berries and shortbread cookies
📌 Storage & Make-Ahead Tips
- Room temp: Store covered for 2 days
- Fridge: Keeps up to 5 days — bring to room temp before serving
- Make ahead: Cake can be baked and frozen (unfrosted) for up to 1 month
📌 Final Thoughts & Call to Action
Lavender has a way of making a cake feel like a quiet celebration. If you’ve never baked with it before, this is a gentle place to start — sweetened with honey, simple to make, and just floral enough to feel special. I hope it finds its way to someone you love this Mother’s Day. 💜
👉 Tried it? Tag @SouthernSoilSunshine or share it with a fellow herb-loving baker!
🌼 Next up: Chamomile Vanilla Bundt Cake or Mint Chocolate Snack Cake!
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