For the cake:

  • 1/2 cup unsalted butter
  • 1/2 cup honey
  • 1 tbsp dried lavender
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • zest from 1/2 lemon (about 1 tsp)
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder

For the glaze:

  • 1 tbsp milk
  • 1 1/4 cups powdered sugar
  • 1/2 tsp vanilla
  • 2 tbsp strong chamomile tea


  1. Preheat oven to 350F and line the bottom of an 8 or 9-inch cake round with parchment and spray the pan with non-stick cooking spray.
  2. Add butter, sugar, lavender, and honey to small saucepan over a medium heat and bring to a boil. Let simmer 1-2 minutes and then remove from heat. Immediately strain lavender using a fine mesh sieve. Let cool.
  3. Once cool, add eggs, lemon zest, vanilla, and milk to honey mixture. Whisk together flour, baking powder, baking soda, and salt. Then stir into
  4. wet ingredients until a smooth batter forms.
  5. Spoon into prepared pan and bake for 30 minutes. Let cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.
  6. Whisk all glaze ingredients together until smooth and then pour onto cooled cake. Immediately garnish with extra lavender if desired.

Source: Florida Milk

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