Vegetarian food blog featuring delicious and nutritious whole food recipes including vegan, lots of baking and luscious chocolate.

Tin and Thyme

Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Home » Baking Recipes » Cake » Celebratory Layer Cakes » Lavender Honey Cake with a Scent of Lemon & Honey Cream Cheese Icing

Lavender Honey Cake with a Scent of Lemon & Honey Cream Cheese Icing

Filed Under: Celebratory Layer Cakes, HealthyFry 38 Comments

Lavender Honey Cake
Jump to Recipe

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.

Mother’s Day Cake

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.

Lavender Honey Cake

Cornish Heather Honey

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.

Double Rainbow

Lavender Honey Cake

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.

Lavender Honey Cake

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.

Other recipes for Mother’s Day cakes you might like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this lavender honey cake with lemon & honey cream cheese icing, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.

Lavender Honey Cake. PIN IT.

Lavender Honey Cake with Lemon & Honey Cream. Pin

Lavender Honey Cake – The Recipe

Lavender Honey Cake
Print Pin
3.5 from 2 votes

Lavender Honey Cake with a Scent of Lemon & Honey Cream Cheese Icing

A beautifully textured cake with lavender tones, honey notes and a scent of lemon. A fresh spring or summer sponge that can be decorated with whatever edible flowers are in season. An ideal Mother's Day cake.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cake, cream cheese, honey, lavender, lemons, spring
Servings: 6
Calories: 360kcal
Author: Choclette @ Tin and Thyme

Ingredients

Lavender Honey Cake

  • 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

Honey Cream Cheese Icing

  • 125 ml double cream
  • 75 g cream cheese
  • 1 tsp strong floral honey
  • 40 g icing sugar
  • ½ lemon

Instructions

Lavender Honey Cake

  • 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℃ (350℉, Gas 4) for about 35 minutes or until an inserted skewer comes out more or less clean. I used my Optimum HealthyFry air fryer.
  • Cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Honey Cream Cheese Icing

  • 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.

Notes

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.

Nutrition

Calories: 360kcal

Linkies

I’m linking my lavender honey cake up to Cook Blog Share at Easy Peasy Foodie this week.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. Toby says

    So, I’m guessing that to make a two-layered cake like the one pictured in all of your photos, you’d have to double this recipe? The rest of the recipe was easy to follow, I just wish it mentioned that you would not get the cake pictured by following the recipe, or I would have purchased more ingredients.

    Reply

    • Choclette says

      Hi Toby – there should have been enough ingredients for a two layered cake if you used the tin size I stated in the recipe. It’s a small cake and needs to be baked in a 15cm (6″) deep round tin. When it’s cooked and cooled, you then cut it in half to create two layers. If you want to make a larger cake, then yes, you’d need to double the recipe.

      Reply

    • Choclette says

      Hi Chelsea. Personally, I don’t store cakes in the refrigerator as I think it makes them go a bit tough and they don’t taste as nice cold. This will keep in an air tight container for 2-3 days. But because of the cream cheese frosting, you might want to keep it in the fridge if you’re keeping it for longer than a couple of days.

      Reply

  7. Eb Gargano says

    Yes please! This is so my kind of cake. I love honey cakes and all things flavoured with lavender! Such pretty decoration too 🙂 Thanks for mentioning my cake and thanks for linking up with #CookBlogShare 🙂 Eb x

    Reply

    • Choclette says

      Thanks Kate. This is the first time I’ve tried lavender and honey together (I think) and it turns out it’s a lovely mix. Yay, spring is most definitely here. These last few days I’ve even been complaining that I’m too hot – shhh!

      Reply

  17. Chris @thinlyspread says

    Oh great minds think alike! I have a mother’s day cake topped with primroses which is popping up on TS on Sunday, they are so pretty aren’t they?! Lavender and honey are a marriage made in heaven, this sounds divine!

    Reply