Lavender Honey Pound Cake with Whipped Cream
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 desserts 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
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: While the cake cools, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar on high speed until soft peaks form.
- Step 8: Serve slices of the lavender honey pound cake with a generous dollop of fresh whipped cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lavender Honey Pound Cake with Whipped Cream take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lavender Honey Pound Cake with Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lavender Honey Pound Cake with Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lavender Honey Pound Cake with Whipped Cream for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lavender Honey Pound Cake with Whipped Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
