April showers bring May flowers, right? Well with all of this rain that we are experiencing in Charleston right now, there better be a dang field of flowers growing all over this entire city once May hits! Yes, I love the rain, I love the smell, I love how peaceful it can be if you happen to be walking in the rain—with a parapluie of course—I am all about the rain, don’t get me wrong! Yet this kind of rain isn’t the cute kind, isn’t the let’s go dancing in it and splash in puddles and be adorable, it’s the aw shoot. We are about to get some slight flooding, some really drenched lawns, and I’ll definitely be getting splashed walking to work—that kind of rain.
So, my ever so sweet baking friends, I have decided to play a little bit of pretend!
Don’t worry, I realize that I am almost 26, but this is the acceptable kind of make believe.
While making this recipe, I turned on some good ol’ Edith Piaf and pretended it was springtime in Paris; just another reason that rain can be absolutely gorgeous and romantic. I then began to daydream about this time last year, when I was actually in Paris, having my fair share of Champagne and people watching, which is probably one of my best talents…
…Okay, back to reality! Yes I love rain, I love France, I love springtime, and what do all of those add up to? Me craving lavender. Lots and lots of lavender. And voilá, I give you a cake that is soaked in lavender! Of course, mes amies, you read that right, and it’s every bit delicieuse as it sounds. I made these little cakes, well, petits! In my opinion, single serving, and when you drench the lemon honey cakes in lavender infused cream, I mean, need I say more?!
Oh and remember why rain is so magnifique?! This cake was born during a terrible rain storm, yet filled with the most love and happiness and lavender!
Here you have it, my April showers please bring May all of the flowers poke cake—poking being what you must do to the cake in order to create some nice little homes for the lavender cream to seep into! As I listen to the rain come crashing down outside, my ears are filled with a little bit of “…je ne regrette rien…” and my tummy is stuffed full of a yummy, light little cake!
Butter—2 oz, or ¼ C
Sugar—3 oz, or ¼ C + 2 TBL
Honey—1 oz, or2TBL
Flour—6 oz, or 1 C
Baking Powder—1 tsp
Lemon Zest—1 lemon
Lemon Juice—1.5 oz, or 3 TBL
Milk—4 oz, or ½ C
Preheat your oven to 350˚ F.
In the bowl of your mixer, cream together the butter, sugar and honey.
Add in the egg, making sure to scrape down the sides of the bowl well.
In a separate bowl, sift together the flour, baking powder and salt.
Add the lemon zest to the dry ingredients.
Alternating between the milk and dry, add to the mixer, while on low speed.
When you have finished, add in the lemon juice.
Scrape down the bowl one final time to make sure that everything is combined.
Spray 4-4” can pans, I used our Le Creuset mini cocottes for this, with nonstick spray.
*Note: if you would rather use a larger 6” or 8” cake pan and just make one big cake, that would be equally as delicious! Make sure to bump up bake time.*
Fill each one up halfway.
Bake in your preheated oven for 30 minutes, until the top springs back when touched and the cake is a light golden color.
Allow to cool completely before adding in the Lavender Cream!
lavender cream ingredients
Whole Milk—4 oz, or ½ C
Dried Lavender Buds—2 TBL
In a small saucepot, combine the milk and lavender; bring to a boil.
Once at a full boil, turn off the heat and cover the pot.
Allow to steep for 10-15 minutes.
Strain the lavender buds, keeping the milk.
When you are ready to use for your cakes, poke little holes all over the cake for the cream to soak into.
Pour a few spoonfuls all over your holey cake and let sit about 1 minute.
Top with fresh fruit (Strawberries work wonders!), whipped cream, or nice and simple by itself, and enjoy!