Use the beautiful, fragrant flowers of spring in this delicious and easy lilac honey cake.
Lilacs are indeed beautiful and they are edible. The lilacs in this cake leave a light floral flavor in the cake itself and make for a gorgeous cake decoration, too!
Only the Blossoms
Use only the blossoms in the cake batter. The leaves will be slightly bitter and the stems, obviously, woody. Just snip the blossoms from the stems over a bowl to make this easy.
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, just sprinkle the snipped blossoms on top of the frosting.
A Simple Cake
This is a very simple butter cake made in one layer for a thick, yet light cake.
One could split it into two layers if desired. Either cut the cooled cake in half or bake into 2 layers (the cooking time will likely be shortened so keep an eye on it).
Cupcakes are also an option. Again, cook for less time and keep an eye on them.
Frosting & Decorating
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.
Obviously, the snipped lilacs make for a perfect and yet simple decoration.
- 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
- 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.
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Amount 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.