Lavender Honey Cakes
From keni 14 years ago
- <30 min to make
- Serves 12
This only lightly sweet dessert cake gets an herby, slightly savory twist by using dried lavender. The lemon zest in the batter gives it zing, and the vanilla sugar on top a wonderful crisp texture. Serve with fresh whipped cream and seasonal fruit.
Ingredients
- 1 stick butter, softened shopping list
- 1/2 cup raw sugar(or light brown sugar) shopping list
- 1 cup honey shopping list
- 4 eggs shopping list
- 2 cups flour shopping list
- 1T baking powder shopping list
- dash of salt shopping list
- 1 cup buttermilk shopping list
- 1t vanilla shopping list
- 2T dried lavender buds shopping list
- zest from 1 large lemon shopping list
- 1/4 cup vanilla sugar(vanilla extract And vanilla sugar) or raw sugar shopping list
How to make it
- In mixing bowl, cream butter and sugar and honey until well mixed and smooth.
- Add eggs, one at at time, beating very well between each.
- Add vanilla, lavender buds and lemon zest and mix well.
- Combine flour, baking powder and salt in medium bowl.
- Add dry ingredients alternately with the butter milk mixing slowly, just until mixed. Do not over beat.
- Pour into prepared mini loaf pans, giant cupcake pans, mini bundt/Angel food pans, or similar pan and sprinkle lightly with the vanilla sugar.
- Bake at 350 for about 15 minutes, just until cake is springy when you touch it and toothpick comes out ALMOST clean.
- Let cool on wire rack in pan for about 10 minutes, then remove from pan and cool on the rack until completely cool.
- Serve with fresh whipped cream and fruits.
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