# Ingredient List:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 tablespoon dried culinary lavender buds
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/3 cup honey
09 - 1 teaspoon pure vanilla extract
10 - 2/3 cup whole milk, room temperature
→ Salted Honey Drizzle
11 - 1/3 cup honey
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon flaky sea salt
# How to Make:
01 - Preheat oven to 350°F. Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.
02 - In a small bowl, whisk together flour, baking powder, salt, and lavender buds. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in honey and vanilla extract until well combined.
05 - Add dry ingredients to wet mixture in two batches, alternating with milk. Begin and end with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Pour batter into prepared cake pan and smooth the top. Bake for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
07 - Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Combine honey and butter in a small saucepan over low heat. Stir until melted and smooth. Remove from heat and stir in flaky sea salt.
09 - Once cake has cooled completely, drizzle salted honey mixture over the top. Allow the drizzle to set for 10 minutes before serving.
