This Lavender Honey Cake is so delicious and simple. Make this and make any day feel special.
1/2 cup whole milk
2 tbsp. C & J Farms Lavender Honey
1 tbsp. plus 1/2 tsp. C & J Farms dried lavender blossoms
2 1/2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 8 ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
2 tbsp powdered sugar
Bring milk to simmer in small saucepan; add honey and 1 tbsp lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
Meanwhile, preheat oven to 350 degrees. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixture to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan. Get your Lavender flowers and Honey here.
Bake cake until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
Combine powdered sugar and remaining 1/2 tsp lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. Sift strained powdered sugar mixture over bread.
or make a glaze with the powdered sugar, water infused with lavender for 20 min., let drizzle over the top of the cake
(this recipe is found on Bon Appetit, Feb 2006 and on https://www.epicurious.com.)