Lavender Honey Pound Cake

This recipe is an original recipe based on my recent book release, Meant to Bee!

Prep Time: 20mins

Bake Time: 1hr

Total time: 1hr 20min


1 cup butter
2 cups white sugar
1/2 cup lavender honey*
1 tablespoon lemon juice
1 teaspoon vanilla extract
6 eggs
3 cups flour
1 cup heavy whipping cream
1 cup powdered sugar
1 tablespoon lavender honey
1 tablespoon lemon juice

*If you’re out of lavender honey, wildflower honey is a great substitute!


1. In a large bowl, cream butter, sugar, and honey until light and fluffy. Beat in lemon juice and vanilla. Add eggs, one at a time, beating well. Add flour alternately with cream and mix well.

2. Preheat oven to 325 degrees F.

3. Pour batter into a greased and sugared 10in fluted tube pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan.

4. Mix together powdered sugar, 1 tablespoon honey, and 1 tablespoon lemon juice to make a glaze. Pour over cooled cake.

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