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Grey Lavender Cake with Honey

Grey Lavender Cake with Honey: A Dreamy Delight to Savor

Experience the enchanting flavors of Grey Lavender Cake with Honey, a delightful dessert perfect for tea lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Granulated Sugar Sweetness and structure; use less for a less sweet cake.
  • 2 large Large Eggs Provides moisture and binding.
  • 1 teaspoon Pure Vanilla Extract Enhances flavor; can replace with lemon zest or honey.
  • 1/2 cup Vegetable Oil Ensures moisture and tenderness; can substitute with melted coconut oil.
  • 1 cup Buttermilk Adds richness and moisture; can substitute with milk and vinegar.
  • 1 1/2 cups All-Purpose Flour Provides cake structure; can swap with cake flour.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1/2 teaspoon Baking Soda Essential leavening agent.
  • 2 teaspoons Lavender Earl Grey Tea Imparts tea flavor and aroma; substitute with regular Earl Grey.
  • 1/4 teaspoon Salt Enhances flavor; omit if using salted butter.
For the Honey-Lemon Glaze
  • 1/4 cup Honey Provides natural sweetness; can be replaced with maple syrup.
  • 1 tablespoon Lemon Zest Adds brightness; can replace with orange zest.
  • 1 cup Powdered Sugar Gives structure to the glaze; sift for smooth consistency.
  • 2 tablespoons Fresh Lemon Juice Adjusts glaze consistency; use honey if omitting.

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, Lavender Earl Grey tea, and salt if using.
  3. In a large mixing bowl, whisk together eggs, granulated sugar, and vanilla extract until creamy. Add vegetable oil and buttermilk, mixing until combined.
  4. Gently fold the dry mixture into the wet ingredients until no dry flour bits remain.
  5. Pour the batter into the prepared cake pan and tap gently to eliminate air bubbles.
  6. Bake for 25–30 minutes, checking for doneness with a toothpick.
  7. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
  8. For the glaze, whisk together honey, lemon zest, and lemon juice. Gradually add powdered sugar until smooth.
  9. Drizzle the honey-lemon glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 1.5gCholesterol: 40mgSodium: 200mgPotassium: 150mgSugar: 28gVitamin A: 150IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, use quality tea and ensure room temperature ingredients before mixing. Allow the cake to cool completely before glazing to prevent the glaze from sliding off.

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