When I’m in the mood for something light yet bursting with flavor, this Giada Lavender Honey Cake dessert is my go-to. It’s the perfect balance of sweet and floral, with the lavender and honey coming together in such a beautiful way.

I find that it works wonderfully for a special occasion like Easter, but honestly, it’s just as lovely with a simple cup of tea on a cozy afternoon.

I love how the coconut oil and orange blossom honey give the cake its moist, delicate texture, while the vanilla cream on top is like the finishing touch that makes everything feel just a little more luxurious.

For more dessert inspiration, you might want to try Giada Torta Caprese or the indulgent Giada Chocolate Coconut Cake Recipe. Both are equally rich and perfect for those moments when you want to elevate your baking game.

Giada Lavender Honey Cake Ingredients

For the Cake Pan

• Butter, for greasing

For the Lavender Syrup

• 2 tbsp of dried lavender
• ⅓ cup of sugar
• ⅔ cup of water

For the Cake

• 1 cup of all-purpose flour
• ¾ cup of semolina flour
• 1½ tsp of baking powder
• 1 tsp of baking soda
• ¼ tsp of kosher salt
• 1 tsp of dried lavender, chopped
• 1 tbsp of grated lemon zest
• 1 tbsp of fresh lemon juice (from 1 lemon)
• 1 tsp of pure vanilla extract
• ½ cup of coconut oil
• ½ cup of orange blossom honey
• 2 eggs, at room temperature
• ⅓ cup of lavender syrup (from recipe above)

For the Vanilla Cream

• 1 cup of heavy cream
• Seeds from 1 vanilla bean, pod reserved for another use
• 1 tbsp of orange blossom honey

How To Make Giada Lavender Honey Cake

1. Prepare the oven by preheating it to 350°F, then butter an 8-inch round baking pan. Cut a piece of parchment to fit the pan’s bottom, place it in, and butter the parchment.
2. To make the lavender syrup, combine the water, dried lavender, and sugar in a small saucepan. Bring the mixture to a simmer over medium-high heat, then lower the heat and simmer until the syrup reduces by half, which should take about 4 minutes. Remove from heat, allow the syrup to steep for 3 minutes, then strain and cool to room temperature.
3. In a large bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda, kosher salt, and chopped lavender until everything is evenly distributed. Set this dry mixture aside while you prepare the wet ingredients.
4. In a separate medium bowl, whisk together the lemon zest, lemon juice, vanilla extract, coconut oil, honey, eggs, and cooled lavender syrup until the mixture is smooth and well combined.
5. Gently pour the wet mixture into the dry ingredients and use a rubber spatula to fold everything together, mixing until just combined. Be careful not to overmix the batter to keep the cake light.
6. Pour the batter into the prepared pan, smoothing the top with the spatula, and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the vanilla cream, place the heavy cream, vanilla bean seeds, and honey in a large bowl. Using a handheld mixer, beat on high speed for about 3 minutes until soft peaks form. Serve each slice of cake with a generous dollop of this cream for a perfect finish.

Recipe Tips

• Add some floral garnish: Top each slice with a sprinkle of edible flowers or dried lavender. This adds a subtle touch and complements the lavender flavor without overpowering it.
• Try it with infused honey: If you have orange blossom or clover honey, use it for an even more intense floral hint. Infused honey pairs well with both the lavender and lemon zest.
• Use almond flour for texture: Replace half the all-purpose flour with almond flour for a denser, more moist cake. Almond flour also adds a subtle nutty flavor that’s delicious here.
• Whip cream ahead of time: Make the vanilla cream up to an hour in advance and refrigerate. It keeps its shape and texture and lets you focus on serving the cake fresh.

Recipe FAQs and Variations

Check out More Giada cake Recipes:

• Giada Chocolate Chip Pound Cake
• Giada Chocolate Amaretti Cake
• Giada De Laurentiis Chocolate Mascarpone Pound Cake