Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter
  • 0.75 cup granulated sugar
  • 0.25 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp culinary-grade dried lavender buds
  • 0.5 cup whole milk
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp honey
  • 1 tbsp heavy cream
  • 0.5 tsp flaky sea salt
  • 0.5 tsp ground lavender

Instructions:

  1. Heat the unsalted butter in a skillet over medium heat, stirring constantly until the milk solids toast and turn mahogany brown. Remove from heat and immediately stir in the dried lavender buds and honey; let steep for 10 minutes, then strain out the buds.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large bowl, cream the infused brown butter mixture with granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry flour mixture and the whole milk in alternating batches, mixing only until combined.
  6. Divide batter between two 8-inch cake pans lined with parchment paper and bake for 35 minutes or until a toothpick comes out clean.
  7. Prepare frosting by beating softened butter, powdered sugar, honey, heavy cream, sea salt, and ground lavender until smooth.
  8. Frost the cooled cake layers and chill in the refrigerator for 2 hours to ensure frosting stability before serving.