Lavender Honey Pound Cake with Whipped Cream

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A moist and fragrant pound cake infused with culinary lavender and sweet honey, served with light whipped cream for a perfect springtime dessert. This American-inspired recipe, ready in about 80 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks), softened unsalted butter
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/4 cup honey
• 1/2 cup whole milk
• 1 tbsp, finely ground dried culinary lavender buds
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside.
2. Step 2: In a medium bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp finely ground dried culinary lavender buds.
3. Step 3: In a large bowl, using an electric mixer, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
4. Step 4: Add 4 large eggs one at a time, beating well after each addition, then mix in 1/4 cup honey and 1 tsp vanilla extract until combined.
5. Step 5: Alternately add the dry flour mixture and 1/2 cup whole milk to the butter mixture in three additions, starting and ending with dry ingredients, mixing each until just combined.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
7. Step 7: While the cake cools, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar on high speed until soft peaks form.
8. Step 8: Serve slices of the lavender honey pound cake with a generous dollop of fresh whipped cream.