thanks for the cake, honey

More appropriately I should be thanking Key’s Creek Lavender Farm. A local grower specializing in a wide array of lavender products, from essential oils, lotions, and sachets to lavender-laced jelly and you guessed it, honey. At the farmer’s market today, I passed by their busy stand and made an unexpected & exciting find — their lavender infused honey. Well, how could I pass that up?! So, I got myself one of their last jars. Happy I did, because this honey is sweet with just the slightest hint of fresh lavender. You might be thinking about scented dryer sheets and candles, but lavender also makes an excellent flavor compliment for cooking. Perfect atop a biscuit, fruit & yogurt, and especially compatible with desserts. So, that is where the cake part comes in… I decided to make a honey cake with orange and knew the lavender variety would be the perfect touch!

Here’s the recipe, so you can make one too.  

5 from 1 reviews
Lavender Honey Cake
Sweet and simple, you will love this cake with a touch of lavender honey!
Serves: a lovely crumb-topped cake
Prep time: 
Cook time: 
What to get:
  • 1 c sugar
  • 1 c honey (lavender honey in this case!)
  • ½ c canola oil
  • 4 eggs
  • 2 tsp grated orange zest
  • 1 c orange juice
  • 2.5 c flour (I use white whole wheat)
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp cinnamon
For the crumb topping
  • 6 Tbl flour
  • 6 Tbl sugar
  • ½ cup sweetened coconut (finely chopped)
  • 2 Tbl oil
optional for topping finished cake:
  • edible lavender flower buds
  • pink sea salt
  • drizzle of more honey
What to do:
  1. Preheat oven to 350 degrees and grease baking pan of choice
  2. Combine dry ingredients and stir
  3. In a separate bowl to a stand mixer, combine sugar, eggs, zest and honey, stir
  4. To the sugar mix, add the dry ingredients slowly & add orange juice
  5. Once combined, pour batter into prepared baking pan (I used a glass 9x13)
  6. Prepare topping by incorporating all remaining ingreds until crumbles form with a fork.
  7. Sprinkle topping onto cake batter and bake for about 40 min (when toothpick comes out clean)
  8. Let pan cool on wire rack for at least 30 minutes, then serve!
  9. *Garnish with edible lavender flower buds, a drizzle of honey and small amount of pink sea salt (optional)
This can be done in any baking pan, but cooking time may vary for bundt or loaf pans. I went with a 9x13.

Can’t go wrong with this cake’s hint of fresh orange & a crisp crumb topping.. and maybe add a little extra bit of the lavender honey on top of your slice. I even added some pink sea salt and lavender buds for garnish…

You can find the whole gamut of organic lavender products and the Keys Creek booth at the LJ Farmer’s Market, on Sunday mornings. You can also check out their lovely farm online, and even make a visit if you’re in the neighborhood!, this honey was definitely a sweet buy & I’ll be back for another jar.


Pin It
Add a comment...

Your email is never published or shared. Required fields are marked *

Rate this recipe:  

Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

cook. love. share