Just when you thought sheet cakes couldn’t get any better, along comes this honey lavender beauty. Perfect for picnics, potlucks, or just because, this cake is a floral, fragrant dream come true.
Why This Recipe Works
- The combination of honey and lavender offers a unique flavor profile that’s both sweet and slightly floral, making it a standout dessert.
- Using a sheet pan ensures the cake bakes evenly and quickly, perfect for those last-minute gatherings.
- The simple glaze enhances the cake’s moisture and adds an extra layer of sweetness without overpowering the delicate lavender.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup honey
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp dried lavender
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Equipment Needed
- 9×13 inch sheet pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease your sheet pan. This ensures your cake won’t stick and bakes evenly. Tip: Use parchment paper for even easier removal.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and lavender. This distributes the lavender evenly throughout the cake for consistent flavor in every bite.
Cream Butter and Sugar
Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the honey and vanilla. Tip: Room temperature ingredients mix more uniformly.
Combine and Bake
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
Glaze and Serve
Once cooled, drizzle with a simple glaze made from powdered sugar and milk. Tip: Add a pinch of lavender to the glaze for extra floral notes.
Tips and Tricks
For those looking to elevate their honey lavender sheet cake, consider grinding the lavender with the sugar before adding it to the mix. This releases more of the essential oils and intensifies the flavor. Additionally, substituting half the butter with Greek yogurt can add moisture and a slight tang that complements the sweetness. Lastly, letting the cake sit for a day before serving allows the flavors to meld beautifully.
Recipe Variations
- Lemon Lavender: Add the zest of one lemon to the batter for a citrusy twist.
- Chocolate Lavender: Mix in 1/2 cup cocoa powder for a chocolatey version.
- Vegan Option: Use plant-based butter and milk, and a flax egg substitute.
- Gluten-Free: Swap the all-purpose flour for your favorite gluten-free blend.
Frequently Asked Questions
Can I use fresh lavender instead of dried?
Yes, but use it sparingly as fresh lavender is more potent. About 1 tablespoon should suffice. Ensure it’s culinary-grade to avoid any bitter flavors.
How do I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The flavors actually improve over time.
Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
This honey lavender sheet cake is a delightful twist on a classic, offering a perfect balance of sweetness and floral notes. Easy to make and even easier to love, it’s sure to become a staple in your dessert repertoire.
