Honey Cake with Lavender glaze
Ingredients
Cake
- 225 g 1 ¾ cups Cake flour
- 2 Teaspoons baking powder
- 3/4 cup softened unsalted butter
- 100 g 1/2 cup granulated or cane sugar
- 50 g 1/4 cup light brown sugar
- ¼ Teaspoon salt
- ⅔ Cup 150 ml Whole Milk
- 2 Large eggs
- 2 Teaspoons butter extract optional but preferred
- 2 Teaspoons Vanilla Extract
- 1/4 cup honey (save some to drizzle on after)
Lavender Glaze
- 1 Cup Powdered Sugar
- 1.5 Tablespoons Milk or Heavy Cream
- One Teenie Tiny drop of food grade lavender oil I diluted the lavender in a little bit of milk and did a drop of that. Its very strong if you buy food grade oil.
- If you do not have food grade lavender oil, lavender syrups works as well. Start with 1 tsp then add to taste
Instructions
Cake
- Preheat oven to 325 degrees F and thoroughly grease your pan, especially if you are using a bundt pan or loaf pan with an intricate design.
- Combine the butter, honey, and sugar, mixing well until it is a creamy consistency
- Combine flour, salt, baking powder in a separate bowl, stir until combined
- Add eggs to the butter and sugar mixture, mix until combined
- Add butter and vanilla extract
- Add half of the milk then Gradually add about half of the flour mixture in
- Add the rest of the milk, followed by the rest of the flour mixture
- Once well combined, pour the mixture into the greased pan, and bake for about one hour, less if using a mini cake pan.
- To check if its cooked, insert a toothpick or skewer into the center, it should come out clean. Cook times vary depending on the pan used and the oven, so it may need slightly more time.
Lavender Glaze
- combine the powdered sugar, vanilla extract, and milk together.
- Whisk together until desired consistency, adding more milk if needed.
- Gradually and conservatively add lavender. Food grade lavender oil is extremely concentrated, so you would barely want any. It can quickly become soapy.