Hey Lykkers! You know how a good cream cake isn’t just dessert—it’s an experience? It’s that perfect balance of fluffy layers, luscious cream, and just the right hint of flavor that makes every bite pure joy.
Today, I’m sharing a unique and dreamy cream cake recipe that’s guaranteed to lift your mood and wow your taste buds: Honey Lavender Lemon Cream Cake. Think delicate floral notes, zesty lemon brightness, and silky cream that melts in your mouth. Let’s get into it!
<h3>Honey Lavender Lemon Cream Cake — The Ultimate Mood Booster</h3>
This isn’t your average cake. The honey and lavender add a subtle, fragrant sweetness that pairs beautifully with fresh lemon zest. Then, layered with a dreamy lemon-infused whipped cream frosting, this cake feels light, fresh, and totally irresistible.
<h3>Ingredients:</h3>
<b>For the Cake:</b>
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup honey
- 3 large eggs
- 1 tbsp dried culinary lavender, finely ground
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1 cup whole milk
- 1 tsp vanilla extract
<b>For the Lemon Lavender Whipped Cream Frosting:</b>
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 tbsp honey
- 1 tsp lemon zest
- ½ tsp dried lavender, finely ground (optional)
<h3>How to Make It?:</h3>
<b>Bake the Cake Layers:</b>
1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
2. In a separate bowl, whisk together the flour, baking powder, salt, and finely ground lavender until evenly combined.
3. In a large mixing bowl, beat the butter and honey together until the mixture becomes light and fluffy.
4. Add the eggs one by one, mixing thoroughly after each addition. Then, fold in the lemon zest and vanilla extract.
5. Gradually add the dry flour mixture and milk to the wet ingredients in alternating batches, beginning and ending with the flour. Stir gently until just combined—don’t overmix!
6. Gently fold in the fresh lemon juice.
7. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them onto wire racks to cool completely.
<b>Whip Up the Frosting:</b>
1. In a chilled bowl, beat the heavy cream until soft peaks form.
2. Slowly add the powdered sugar, honey, lemon zest, and lavender while continuing to whip the cream. Beat until stiff peaks form, but be careful not to overwhip—this will give you a smooth, silky frosting that’s light and dreamy.
<b>Assemble the Cake:</b>
1. Place one cake layer on your serving plate. Spread a generous layer of the lemon lavender whipped cream over the top.
2. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
3. For a little extra flair, sprinkle some lavender buds or lemon zest on top as garnish.
<h3>Why You’ll Love This Cake?</h3>
The moment you slice into this cake, you get the soft, fluffy crumb with the gentle floral notes of lavender and the bright pop of lemon. The whipped cream frosting is light and airy—no heavy buttercream here! It’s like a little sunshine party in your mouth that instantly lifts your spirits.
Perfect for birthdays, afternoon tea, or anytime you need a sweet pick-me-up. Plus, it’s surprisingly easy to make and feels fancy without the fuss.
So, ready to bake your mood into something delicious? Try this Honey Lavender Lemon Cream Cake and treat yourself to something truly special. If you want variations—like vegan or gluten-free—just say the word. I’m here to help make your baking dreams come true!
