Sheet Pan Honey-Lavender Pound Cake
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 desserts 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.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup whole milk
- 1/3 cup honey
- 2 tsp dried culinary lavender buds
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch sheet pan with 1 tablespoon of butter.
- 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.
- 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.
- 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.
- Step 5: Stir 2 teaspoons dried culinary lavender buds into 1/2 cup whole milk.
- 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.
- Step 7: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
- Step 8: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the top is golden.
- Step 9: Allow the cake to cool completely in the pan on a wire rack before slicing into squares to serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Honey-Lavender Pound Cake take to make?
Total time is about 60 minutes (15 min prep + 45 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 Sheet Pan Honey-Lavender Pound Cake?
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 Sheet Pan Honey-Lavender Pound Cake?
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 Sheet Pan Honey-Lavender Pound Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sheet Pan Honey-Lavender Pound Cake?
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.
