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Moist Lavender Honey Pound Cake for Two with Lemon Glaze

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A tender, moist pound cake infused with culinary lavender and natural honey, topped with a bright lemon glaze. Perfectly sized for two, this cake offers a delicate floral flavor balanced by honey’s warmth and lemon’s zing.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/2 teaspoon (2g) baking powder
  • Pinch of salt
  • 1/3 cup (75g) unsalted butter, softened
  • 1/4 cup (85g) honey, preferably wildflower or clover
  • 1 large egg, room temperature
  • 3 tablespoons (45ml) whole milk
  • 1 teaspoon fresh culinary lavender buds, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a small loaf pan (5×3 inches) with butter and lightly dust with flour.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the finely chopped lavender buds and set aside.
  3. In another bowl, beat the softened butter and honey together until light and fluffy, about 3-5 minutes.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Fold gently with a rubber spatula until smooth.
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 30-35 minutes, checking doneness at 28 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Whisk together powdered sugar, lemon juice, and lemon zest until smooth to make the glaze.
  10. Drizzle the lemon glaze over the cooled cake and let set for about 15 minutes before slicing.

Notes

Use culinary-grade lavender buds finely chopped to avoid bitterness. If edges brown too quickly, tent with foil halfway through baking. The lavender flavor intensifies if the cake rests a day. For gluten-free, substitute flour with a gluten-free blend. Dairy-free options include coconut oil and plant-based milk. Adjust lemon glaze thickness by adding more sugar or juice as needed.

Nutrition

Keywords: lavender cake, honey pound cake, lemon glaze, small batch cake, floral dessert, easy dessert, pound cake for two

Find it online: https://sunnysavory.com/moist-lavender-honey-pound-cake-for-two-easy-recipe-with-lemon-glaze/