Lavender Honey Cake with a Scent of Lemon & Honey Cream Cheese Icing
Mother’s Day is fast approaching and I can’t help but think of cake. I feel something light and spring like is needed. I know, how about a lavender honey cake scented with lemon and smothered in honey cream cheese icing? Sorted.
I’ve been seeing a lot of honey cakes over the web recently and it’s given me a yen for making one. There’s something so delicious in the word honey cake; it conjures up many good things and I wanted a piece of the action. I was keen for my cake to be light and spring like as befits a March Mothering Sunday. It needed something floral: lavender I thought. Most years, I collect a few lavender buds from my garden for culinary purposes – you just never know when you might need some. I checked the cupboard, and yes, I still had plenty in the jar.
To echo the floral notes of lavender I decided to open a treasured jar of Cornish heather honey. The best honey in Cornwall comes from the Lizard where Cornish heather flourishes and the bees fly low. It’s really quite distinctive and you don’t need a lot for the flavour to permeate a cake. As I look out of my window at a brightly hued rainbow, which has emerged after the latest downpour, I feel the promise of balmy summer days spent strolling around Britain’s most southerly Peninsula.
Back to my lavender honey cake. All I needed was some zesty lemon to lift it and a light but delicious icing to fill and top it. The result was everything I was hoping for, apart from a little charring around the edges. ahem! The sponge was light and not too sweet. It had subtle tones of lavender, notes of honey and a scent of lemon. The lemon & honey cream cheese icing was so delicious it nearly didn’t make it to the cake at all. Again, it wasn’t overly sweet and it complemented the cake beautifully.
If you’re wondering what cake to make for your mother on Sunday or even if you should bake one at all, I urge you to give this one a go. And if you have a jar of lavender honey lying around, so much the better.
- 100 g golden granulated or caster sugar
- 1 scant tsp lavender buds
- 100 g unsalted butter
- 1 tbsp strong floral honey
- ½ lemon
- 2 medium eggs
- 150 g spelt flour half white, half wholemeal
- 1 round tsp baking powder
- 1 heaped tbsp natural yoghurt
- 2 tbsp water
- 125 ml double cream
- 75 g cream cheese
- 1 tsp strong floral honey
- 40 g icing sugar
- ½ lemon
- Blitz the sugar and lavender together in a power blender or coffee grinder. Or grind in a pestle and mortar.
- Cream the sugar, honey and butter together until light and creamy.
- Grate in the lemon zest and cream a bit more.
- Beat in the eggs one by one.
- Sieve in half the flour with the baking powder and stir. Add the yoghurt and water and stir until just combined. Sieve in the remaining flour and stir in along with a squeeze of lemon juice until just combined.
- Spoon the mixture into a 15 cm / 6" greased and lined deep round tin.
- Bake in a pre-warmed oven at 180℃ for about 35 minutes or until an inserted skewer comes out more or less clean. I used my Optimum HealthyFry.
- Cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
- Whip the cream in a bowl until just holding its shape.
- Grate the lemon zest and add to the bowl.
- Add the cream cheese, honey, icing sugar and a squeeze of lemon. Whip again until everything is well mixed and holds its shape.
- Cut the cooled cake in half and spread half of the mixture over one half. Cover with the other half and spread the remaining mixture over the top.
- Decorate with seasonal edible flowers or sugar flowers.
Makes one small 15cm cake which serves 6 people. Lavender needs to be used with caution. It can taste soapy and overpowering if too much is used.
I’m linking my lavender honey cake up to Cook Blog Share at Easy Peasy Foodie this week.
Other recipes for Mother’s Day cakes you might like
- Chocolate coconut cannellini cake via Tin and Thyme
- Chocolate violet fancies via Lavender and Lovage
- Clementine cake via Kavey Eats
- Lavender chocolate goose egg cake via Tin and Thyme
- Lemon drizzle layer cake via Baking Queen
- Marmalade runeberg cakes via Tin and Thyme
- Mini chocolate and orange marble bundt cakes via Belleau Kitchen
- Mini lemon drizzle pound cakes via Elizabeth’s Kitchen Diary
- Orange pistachio and honey polenta cake via Easy Peasy Foodie
As a Froothie Ambassador, I can offer Tin and Thyme readers free P&P on any Froothie appliance. Add 2483 free ambassador delivery to the comment box when ordering to get free postage and packing. Delivery will be credited back onto your card. The Optimum HealthyFry is currently on offer at £149.
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