Honey Lavender Cake

This tender, fragrant cake showcases our raw wildflower honey paired with culinary lavender from the herb garden. It is a farm favorite that perfectly captures the flavors of a Willowbrook summer afternoon.

Instructions

1. Preheat oven to 350 degrees F and butter a 9-inch round cake pan
2. Steep dried lavender buds in warm milk for 10 minutes, then strain
3. Cream butter and honey until light and fluffy
4. Add eggs one at a time, then vanilla extract
5. Combine flour, baking powder, and salt in a separate bowl
6. Alternately add dry ingredients and lavender-infused milk to the batter
7. Pour into prepared pan and bake for 30-35 minutes
8. Cool in pan for 10 minutes, then turn out onto a wire rack
9. Drizzle with a simple glaze of powdered sugar, honey, and lemon juice