Honey Lavender Pound Cake

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Category : Breakfast, Desserts, March, Recipes

Honey Lavender Pound CakeI had an inordinate amount of eggs on hand, and was thinking about recipes which use lots of eggs. Pound cake usually has lots of eggs in it, but I had never tried making it with honey instead of sugar.

Since berry season was coming up in just a couple of months, I also wanted to find a good way to make pound cake because it’s so good with fresh berries. I still had some lovely frozen blueberries from Boxx Berry Farm left from last summer that I could enjoy for taste testing.

I got online and immediately found some discussions saying that pound cake couldn’t be made with just honey for sweetener, that the crystalline structure of sugar was necessary for pound cake to set correctly. I decided to find out if that was true or not.

Happily, I found that spectacularly delicious pound cake can be made easily with just honey. It’s important to use the lavender buckwheat honey. I also tried the recipe with a different honey (fireweed honey). It was much sweeter, and the taste of honey overwhelmed the subtle lavender flavor which makes this pound cake so special.

My daughter thinks the pound cake recipe is one of the best locavore desserts I’ve made yet. I’ll be interested to know what you think, too!

5.0 from 1 reviews
Honey Lavender Pound Cake
Prep time
Cook time
Total time
A delicate scent and taste of lavender makes this delicious and easy pound cake stand out from the crowd.
Recipe type: Breakfast, Dessert
Serves: 8-10
  • 2 sticks butter, softened, plus additional for buttering pan (Breckinridge Farm, Everson)
  • 1 cup lavender-buckwheat honey (Red Barn Lavender, Ferndale)
  • 5 large eggs, at room temperature 30 minutes (Red Barn Lavender, Ferndale)
  • 2 Tbsp culinary lavender flowers, dried (Red Barn Lavender, Ferndale)
  • 1-3/4 cup flour, sifted, plus additional for dusting pan (Fairhaven Organic Flours, Burlington)
  • 1-1/4 tsp baking powder
  • ½ tsp salt
  1. Preheat oven to 325 degrees F.
  2. Butter pan and dust with flour, knocking out excess flour. (Pound cake is often made in a Bundt cake or circular pan, but you can also use a loaf pan.)
  3. Beat together butter and honey in a large bowl. Add eggs 1 at a time, beating well after each addition, then add in lavender flowers. Gradually add flour, baking powder, and salt and beat until smooth. Batter should be creamy and satiny.
  4. Spoon batter into pan. Bake until golden, about 1 hour or so, until a wooden pick or skewer inserted in the middle of the cake comes out clean.
  5. Cool cake in pan on a rack for 30 minutes. Run a knife around the edges of the cake, and remove cake onto rack to finish cooling completely.

Serving Suggestions:

Try topping this pound cake with fresh or frozen local berries. If you want to go all the way, add some whipped cream or local ice cream. Pound cake is also good by itself for either breakfast or dessert.

Food Sources:

Community Food Co-op, Cordata and Westerly, Bellingham
Red Barn Lavender (egg CSA), 3106 Thornton Road, Ferndale (also at Bellingham Farmers Market)


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Comments (4)

Glad to see that honey worked so well! Can’t wait to try this and maybe have it with some Meyer lemon curd … 🙂

Be sure to use the lavender buckwheat honey from Red Barn Lavender. I tried the recipe later with fireweed honey and it was good but not outstanding. It overwhelmed the lavender flavor. I’m sure Meyer lemon curd would taste good, too. But remember–it wouldn’t be local (unless you have an indoor Meyer lemon tree?).

I made a all honey pound cake recipe out of my beginner bee keeper book. It called for 3 cups flour and bake for 2 hours at 300 degrees. It took it out after 1 and 40 minutes. It was really getting brown. Also much browner on the inside than a regular pound cake. Is that how honey cakes come out? How did you decide on 5 eggs?

Hi, Jean! I’m still learning about baking with honey, too, so I’m not sure I can give you a complete answer. I’ll share what I’ve learned so far, though.

Honey does seem to bake a little bit darker than the same things made with sugar, though I haven’t noticed them being so dark as what you experienced. Two hours is quite a long baking time, so maybe that’s why yours got so dark. My recipe came out only very slightly darker than a cake made with sugar. Also, when I create a new recipe, I usually look through several dozen recipes by others and look for commonalities. Then I start experimenting with my own ingredients. Five eggs came out just right for my taste.

Hope this helps! and thank you for your interest! Are you keeping bees now?