Honey Lavender Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">120g high-quality honey</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">2 tbsp dried culinary lavender buds, divided</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">360g powdered sugar, sifted</li><li class="ingredients-single-item">30ml honey</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Fresh lavender sprigs for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13-inch) baking pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Coffee or spice grinder (for lavender)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your lavender-infused elements. Take 1 tablespoon of dried culinary lavender and grind it in a coffee or spice grinder until it becomes a fine powder. Set aside. In a small saucepan, warm the buttermilk until just tepid (not hot), then add the remaining 1 tablespoon whole lavender buds. Remove from heat, cover, and let steep for 20 minutes. Once steeped, strain the buttermilk through a fine-mesh sieve, pressing gently on the lavender to extract all the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 175°C (350°F) and position a rack in the middle. Line your 23 x 33cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, and lightly grease any exposed areas.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the ground lavender powder. This distribution ensures the lavender flavor will be evenly incorporated throughout the cake rather than concentrated in pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 4-5 minutes until pale and fluffy. This extended creaming creates tiny air pockets that will help your cake rise and achieve a tender crumb. Scrape down the sides of the bowl a couple of times during this process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer running on medium speed, slowly drizzle in the honey and continue beating until fully incorporated and the mixture looks light and airy, about 2 minutes. The honey not only adds sweetness but contributes moisture that will keep your cake tender for days.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Don't rush this step – proper emulsion of the eggs ensures a uniform texture. Mix in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low speed, add the dry ingredients in three portions, alternating with the lavender-infused buttermilk (beginning and ending with the dry ingredients). Mix each addition just until incorporated – overmixing at this stage will develop gluten and make your cake tough. The batter should be smooth and have a medium consistency – not too thick or too runny.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched. The edges should be lightly golden and just starting to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out onto a wire rack to cool completely. Rushing this cooling process could cause your cake to become gummy or your frosting to melt, so be patient!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the cream cheese and butter in a stand mixer on medium-high speed until completely smooth and fluffy, about 3 minutes. Reduce the speed to low and gradually add the sifted powdered sugar, mixing until just incorporated. Add the honey and vanilla, then increase the speed to medium and beat until light and fluffy, about 2 minutes. If the frosting seems too soft, refrigerate it for 15-20 minutes before frosting the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the cake is completely cool, spread the frosting evenly over the top with an offset spatula, creating decorative swirls if desired. For the finishing touch, sprinkle with a few dried lavender buds and garnish with fresh lavender sprigs if using. For an extra touch of luxury, drizzle a small amount of honey over the top just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor, let the cake sit at room temperature for 30 minutes before serving to allow the honey and lavender notes to fully bloom. Store leftovers in an airtight container in the refrigerator for up to 4 days, bringing slices to room temperature before serving for the optimal texture and flavor experience.</li></ol>