Lavender Honey Pound Cake

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It’s not just pretty, it’s edible! Top this lavender and honey pound cake with blossoms for a stunning dessert. Made with our All-Purpose Flour Artisan Blend.

Lavender Honey Pound Cake

Lavender Honey Pound Cake


  • 1 cup honey
  • ¼ cup fresh lavender
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 2 cups Pamela’s All-Purpose Flour Artisan Blend
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1 tsp milk
  • ½ cup assortment of edible flowers


Place the honey and the lavender in a small pot over high heat. Bring to a simmer, then remove from heat and cover for one hour. Remove lavender and discard.

Pre-heat oven to 350 degrees and butter or grease a 4-cup Bundt pan.

In a mixer, beat the butter, honey and sugar until light and fluffy.

Add the eggs one at a time, incorporating completely between each addition.

Add the flour, salt and vanilla. Mix until combined, then spoon in the prepared cake pan.

Bake for 45 minutes – 1 hour or until a toothpick inserted comes out clean.

To make the glaze, whisk the milk into the powdered sugar. It should be very thick but still able to pour. Add more milk if necessary.

Pour the glaze over the completely cooled cake, then top with edible flowers before serving.

© Pamela's Products, Inc.

4 Reviews or Comments for Lavender Honey Pound Cake

  1. Judy Manz May 1, 2018 at 8:03 am #

    Is there a way to make this recipe without honey?

    • Pamelas Customer Service May 7, 2018 at 11:34 am #

      Hello Judy,
      You could probably use another sweetener such as agave syrup or maple syrup, but we have not tried it without the honey.

  2. Anne May 6, 2018 at 9:43 am #

    The recipe calls for lavender…do that mean lavender flowers, fresh from the garden?

    • Pamelas Customer Service May 7, 2018 at 9:50 am #

      Hello Anne,
      Yes, fresh lavender.

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