After bringing my lavender plant in for the winter, I harvested some lovely purple pods and dried them out. I had no idea what to do with them, so of course I asked all my super-savvy- facebook friends what to do with it. One of the suggestions I got back was a honey lavender cake. To be honest I had never heard of such a cake so I went to my electronic best friend, Google, and asked her. (yes, google is officially a her) Turns out there are lots of recipes for honey lavender cake so I picked the one that looked most unhealthy and went shopping for ingredients.
Just to warn you, this 9-inch cake packs in a lot of butter. It's very delicious and moist, best eaten warm. Don't skip the glaze- it makes this cake.
1 cup (2 sticks) unsalted butter
½ cup sugar
½ cup honey *the recipe originally calls for lavender honey, but who has that???
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ tsp chopped dried lavender, plus more for garnish
½ cup sour cream
2 teaspoons of honey
¾ cup confectioners sugar
~Preheat the oven to 325F. Butter and flour a 9-inch cake tin. (you can use parchment on the bottom if you like)
~Cream the butter (bring to room temp if possible), sugar, and honey together until light and fluffy. ~Beat the eggs lightly together in a separate bowl and slowly incorporate into the butter base.
~Mix the dry ingredients together (all remaining ingredients but the sour cream) and stir well.
~Fold ⅓ of the flour mixture gently into the butter base, then about ⅓ of the sour cream. Repeat twice more until all ingredients are just incorporated.
~Turn the batter into your prepared cake tin and bake in the oven for about 50 minutes, or until a cake tester comes out clean.
~When you cake is done, remove it from the oven and allow it to cool for about ten minutes, then invert onto a rack to cool.
~When cool, transfer to a plate and make the icing: whisk the lemon juice and honey together, then whisk in the powdered sugar (ideally you’d sift the powdered sugar in to remove any lumps).
~Drizzle over your cake, allowing the icing to trickle down the sides.
~Sprinkle with additional lavender. Allow frosting to set, and serve.
Original recipe from here: the Three Clever Sisters Blog