Farm Fresh Lavender Cake

June 2013

Remember the lovely farm dinner? It started with a tree-lined driveway that led to lavender lemonade. With mason jars in hand, we meandered to the beautiful table, where a little bag of lavender awaited each of us individually!

Place Settings

With content stomachs and soaring spirits, most of the guests wandered into the night without their lavender, so Farmer Tara sent me home with a bag full of the fragrant flowers. Knowing the flowers came from such a pure place meant it was time to turn on the oven and butter some cake pans!

Lavendar Cake

With a subtle hint of lemon, a moist crumb and floral notes, this cake works well for breakfast or with a side of ice cream for dessert. Best of all, each bite made me think of the charming farm table!

Lavender Up Close

Lavender with Honey Glaze

Farm Fresh Lavender Cake with Honey Glaze
makes one 10-inch tube cake or one 7-inch + one 8-inch cakes


2 Tablespoons local lavender (plus more for garnishing)
4 cups whole-wheat pastry flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

2 sticks unsalted butter, room temperature
2 1/4 cups raw cane sugar

5 large, organic eggs

1/4 cup freshly squeezed lemon juice

1 cup organic sour cream


Preheat the oven to 325º. Butter or oil a large tube pan (angel food pan) or use a 6 and 8-inch springform pan if you want to make two, deeper cakes.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Add in the fresh lavender. Give it a quick whisk and set aside.

Combine the butter and sugar in a mixing bowl. Use an electric mixer to beat on medium speed for 3-5 minutes.

Add eggs, one at a time, making sure each egg is fully mixed into the batter before adding another one.

Then slowly add the lemon juice and mix for 1 more minute.

On a low speed, add 1/3 the flour mixture, and stir to incorporate.

Add 1/2 the sour cream. Incorporate.

Repeat again, ending with the flour mix.

Pour batter into the prepared pan(s).

Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean.

Let cool and then take a sharp, thin knife around the outside edge to loosen.

Top with honey glaze.

Honey Glaze


2/3 cup honey
1/4 cup light-brown sugar
1/3 cup organic, unsalted butter
1 teaspoon pure vanilla extract


Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla, and remove from heat. Let cool for 1 minute.

Brush a coat of honey glaze on the top of the cake. Sprinkle with powdered sugar and lavender.

Serve with French vanilla ice cream or eat it with your morning coffee.

Bon Appétit!

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