Honey Lemon and Lavender Cake

Name: Honey Lemon and Lavender Cake
Cook time: PT2 HoursM
Yield: Feeds 4 serving(s)

2 Hours

Feeds 4

This Honey Lemon and Lavender Cake is a dreamy treat for any occasion. Think zesty lemon, golden honey sweetness, and just a hint of lavender magic- the dessert version of a cozy garden picnic. This is the perfect cake for the spring, it makes the most beautiful center piece for your easter table, but would be just as beautiful to admire on your dining room table.

Ps. Make sure to use organic pesticide-free and to tape the ends up with floral tape and foil to prevent contamination! If you are worried then it is best to use fake or edible flowers.

Ingredients: For the cake

350g Butter (softened, plus extra for greasing)

300g caster sugar

Zest of 2 lemons

1 tsp flaky sea salt

2 tbsp milk

5 lavender stems (or 1 tsp lavender extract, or 3 sprigs of rosemary)

150g Greek yogurt

100g honey

2 tbsp lemon juice (freshly squeezed)

4 large eggs

1 egg yolk

300g plain flour

1.5 tsp baking powder

Icing

150g icing sugar (sifted)

2 tbsp lemon juice

For Decoration

An arrangement of your favourite flowers

Floral tape or tin foil

Step 1

Preheat your oven to 160°C (fan-assisted) or 180°C (conventional). Brush a large bundt cake tin with 1 tbsp of melted butter, ensuring it's well-coated.

Step 2

In a heatproof jug, add the milk along with the lavender stems (or rosemary, if preferred).

Step 3

Microwave for about 1 minute, or until the milk is steaming. Cover and let it steep for 30 minutes to infuse the floral flavours.

Step 4

In a large mixing bowl, beat together caster sugar, lemon zest, and flaky sea salt for 5 minutes, until the mixture is light and creamy.

Step 5

Add the eggs, one at a time, continuing to beat well after each addition.

Step 6

Once the milk has cooled slightly, strain out the lavender (if using), then mix the infused milk with the Greek yogurt, honey, and lemon juice. Stir until combined.

Step 7

Sift the plain flour and baking powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture, alternating with the milk mixture. Mix gently after each addition just enough to combine the ingredients without overmixing.

Step 8

Pour the batter into the prepared bundt tin and smooth the top. Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the center comes out clean.

Step 9

Let the cake cool in the tin for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Step 10

In a small bowl, mix the sifted icing sugar with the lemon juice until you have a thick, pourable consistency. If it’s too thick, add a little more lemon juice or milk to adjust the texture.

Step 11

Once the cake is completely cool, spoon the lemon icing generously over the top, allowing it to drip down the sides.

Step 12

Trim the stems of your selected flowers to a suitable length and wrap the ends with floral tape or tin foil to protect the cake from any inedible parts. Carefully arrange the flowers on top of the cake for a beautiful floral finish.