Lemon Lavender Honey Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the honey, lemon juice, lemon zest, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Gently fold in the crushed lavender buds.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar, lemon juice, and honey until smooth.

If the glaze is too thick, add a little more lemon juice to reach your desired consistency.

Once the cake is completely cool, drizzle the lemon lavender glaze over the top.

Optional: Garnish with additional lavender buds and lemon zest for a decorative touch.

Allow the glaze to set for a few minutes before slicing and serving. Enjoy the delicate blend of lemon, honey, and lavender in this unique and aromatic cake!