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Once the lilacs start blooming I’m out harvesting. Those blooms don’t last long and this cake is one of the first things I make with them. Lilacs have a strong fragrance but a much lighter flavor than the scent suggests: floral and delicate, not perfumed. The blossoms go straight into the batter, beaten into the butter and sugar to release their flavor, and the honey adds a gentle sweetness that pairs well with them. It comes together in one pan and doesn’t need much fussing to be worth making.
Only the Blossoms
The lilac blossoms are the edible and delicious part. So use only the blossoms in the cake batter. The leaves will be slightly bitter and the stems are woody. Just snip the blossoms from the stems over a bowl to make this easy. It takes a little time but is easy enough.
For topping the cake, you could just place a couple of stems on top. It’ll be easy and make for a lovely centerpiece but it would need to be removed before slicing.
To make the decoration edible, again snip the flowers from the stems and sprinkle over the cake and frosting.
Increase the Flavor
The cake calls for both sugar and honey for sweetening. Plain versions of both work just fine.
If you happen to have some lilac sugar and/ or some lilac infused honey use them here for added flavor in your cake. Use them in your frosting choice, too.
Make sure to cream the butter, sugar, and lilac flowers together well. The beating of the flowers into the butter and sugar helps release more flavor.
Want Layers?
This is a very simple butter cake made in one layer for a thick, yet light cake. This is ideal for folks who want more cake in each bite.
If you’re someone who likes the frosting to be more prominent, split the cake into two layers after it is cool, then frost as desired.
You could likely bake it in two pans for easier layers, just watch the cooking time as it would likely cook much faster.
Cupcakes are also an option. Again, cook for less time and keep an eye on them.
How to Serve
I went with a very basic vanilla frosting in the photos. Use whatever frosting you most like – chocolate, cream cheese, etc.
Skip the frosting and dust with powdered sugar or serve with some fruit sauce, whipped cream, or ice cream.
The snipped lilacs make for a perfect and yet simple decoration but is optional. Skip it if it’s not your thing.
How to Store
Keep the baked and cooled cake in an airtight container, where it should stay fresh for up to 4 days.
Frosted cakes should be stored in the refrigerator.
For longer term storage, wrap the cake in plastic wrap or store in an airtight container in the freezer for up to 6 months. Let thaw on the counter and then frost or serve as desired.
Lilac Honey Cake
A simple cake made with fresh lilac blossoms and honey. Floral and lightly sweet, good for spring gatherings.
Ingredients
- ½ Cup Salted Butter, softened
- ¼ Cup Sugar
- ½ Cup Lilac Blossoms, packed tightly
- 2 Eggs
- 2 teaspoons Vanilla
- 2 ¼ Cups Unbleached, All-Purpose Flour
- 1 Tablespoon Baking Powder
- ½ Cup Buttermilk
- ½ Cup Honey
Instructions
- Preheat oven to 350 degrees. Grease a 9" round cake pan.
- Whisk together the flour and baking powder, set aside.
- Whisk together the honey and buttermilk, set aside.
- Cream together the butter, sugar, and lilac blossoms until light and fluffy.
- Add the eggs and vanilla extract, beating well.
- Alternate adding the flour mixture with the buttermilk mixture, beating well after each addition.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 35-40 minutes or until an inserted toothpick comes out clean.
- Cool in pan for 10 minutes before inverting to a cake plate to cool completely.
- Frost as desired.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 323mgCarbohydrates: 52gFiber: 1gSugar: 25gProtein: 6g
We try our best but cannot guarantee that nutrition information is 100% accurate.
Umm, yummy, I’ll try it today, my lilacs are blooming now are perfect. Thanks.
Enjoy!
Kathie, though I’m not “elderly,” I always prefer things less sweet and develop all my recipes with as little sugar (including honey and real maple syrup) as possible. Then when I make them for just my husband and myself, I cut back on the sugar even more! This cake looks and sounds lovely, but I’d cut it into at least 8 pieces. I like the lilac blossoms sprinkled around the edge, so much lovelier than some fussy decorating!
The lilacs are in full bloom, but I am busy. Can I freeze the blossoms for later use? How long could they be stored in the freezer? Thanks!
I’ve never tried freezing lilacs, I think it would work but I can’t guarantee.
@Cathie, I don’t know if that would work given that lilacs are super delicate and their aroma/flavor is quite volatile and fades quickly. I have heard of a technique called “enfleurage” in which you infuse the picked blooms in some type of fat such as butter. If you were to do that first, then that seems more likely to be something you could freeze but I haven’t tried it so I am not sure!
I made dandelion honey yesterday, perfect for this recipe 😁
I love lighter sweets.
What kind of frosting do you recommend?
I really like just a vanilla buttercream here.
Hi! Do you think if I made the cake then froze it, it would freeze good? And not be gummy upon thawing? Ty!
I haven’t tried with this specific recipe, but I think it would freeze just fine.
quick note, only the common lilac is edible! also, would this work with lemon icing or would the lemon be too overpowering?
I think it would be great!
I made this cake last year and it was a real hit. So I am planning to make it again. I am just waiting for our lilacs to bloom.