Sheet Pan Honey-Lavender Pound Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A floral-infused pound cake baked on a sheet pan, featuring the subtle sweetness of honey and delicate lavender notes for a fragrant treat. This American-inspired recipe, ready in about 60 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 320 calories and feeds 12, 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.

Prep: 15 min Cook: 45 min Serves 12 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x13-inch sheet pan with 1 tablespoon of butter.
  2. Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; set aside.
  3. Step 3: In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Step 4: Add 4 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract and 1/3 cup honey until combined.
  5. Step 5: Stir 2 teaspoons dried culinary lavender buds into 1/2 cup whole milk.
  6. Step 6: Alternately add the flour mixture and lavender-infused milk to the butter mixture in three additions, starting and ending with the flour, mixing on low speed just until incorporated.
  7. Step 7: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
  8. Step 8: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  9. Step 9: Allow the cake to cool completely in the pan on a wire rack before slicing into squares to serve.

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