For a Lavender Honey Cake that can serve around 50 people, consider making a couple of larger cakes or layering them for an elegant presentation. This recipe combines the delicate floral notes of lavender with the sweet depth of honey, creating a unique and aromatic dessert experience.

Ingredients

• 500g all-purpose flour
• 450g granulated sugar
• 300g unsalted butter, softened
• 250ml honey
• 250ml milk
• 5 large eggs
• 3 tbsp dried lavender flowers (culinary grade)
• 15g baking powder
• 1 tsp salt
• 2 tsp vanilla extract

For the Lavender Honey Syrup:

• 100ml honey
• 100ml water
• 1 tbsp dried lavender flowers

For the Icing (optional):

• 200g powdered sugar
• 3-4 tbsp milk or lemon juice (adjust for desired consistency)

Instructions

1. Preheat Oven and Prepare Pans:

• Preheat your oven to 175°C (350°F).
• Grease and flour two large 9×13 inch cake pans or three 8-inch round cake pans.

1. Infuse the Milk:

• Heat the milk until just below boiling, then remove from heat and add the lavender flowers. Allow to steep for about 15 minutes, then strain to remove the flowers and let the milk cool.

1. Mix Dry Ingredients:

• In a bowl, sift together the flour, baking powder, and salt.

1. Cream Butter, Sugar, and Honey:

• In a large mixing bowl, beat together the butter, sugar, and honey until light and fluffy, about 4-5 minutes with an electric mixer.

1. Add Eggs:

• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

1. Combine Ingredients:

• Alternately add the dry ingredients and the infused milk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.

1. Bake:

• Pour the batter into the prepared pans, dividing evenly.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

1. Prepare Lavender Honey Syrup:

• While the cakes are baking, combine honey, water, and lavender in a small saucepan. Bring to a simmer and cook until the honey is fully dissolved and the mixture is slightly thickened, about 10 minutes.
• Strain to remove lavender flowers.
• Brush the syrup over the warm cakes when they come out of the oven to add moisture and a boost of lavender flavor.

1. Cool and Ice:

• Let the cakes cool completely.
• If desired, prepare the icing by mixing powdered sugar with milk or lemon juice to reach a thick yet pourable consistency.
• Drizzle icing over the cooled cakes.

1. Serve:
   • Cut into pieces appropriate for your gathering. For 50 guests, you can slice each 9×13 inch cake into 25 pieces or each round cake into about 17 slices.

This Lavender Honey Cake is perfect for occasions that call for something a little different and more sophisticated. The floral notes of lavender paired with the sweetness of honey make it a memorable dessert that’s sure to impress.