I know it’s been a while, but as of yesterday, it’s officially summer! That means beach visits, outdoor runs, and a mile long to-do list. Luck for you all, posting at least one a week is on that list, and that goal begins today. I’m super excited about sharing new recipes much more frequently.
For today, however, I’ve got a post that was, admittedly, thrown together at the last minute. Time sort of got away from me and before I knew it, it was Recipe ReDux time! It was two days before the 22nd and I didn’t have anything to post!
I enlisted the help of my awesome mom, though, and she helped me put together an awesome cake with less than 24 hours of notice. Thanks mom!
Now, without further ado, I present to you the recipe for a super delicious, and super unique Lavender Honey Cornmeal Cake for this months edible flower themed recipe redux. Happy summer everyone, and hopefully I’ll see you soon!
In a large bowl, mix together all dry ingredients (flour, cornmeal, baking powder, baking soda, and salt)
Add yogurt, eggs, oil, honey, and vanilla. Mix until completely incorporated. You should now have a smooth and relatively thin batter.
Pour into prepared pan and spread into an even layer.
Bake in preheated oven and bake for 35 minutes, until a toothpick comes out clean. Slice into 8-12 squares, and serve with additional lavender honey or butter. Cake can be kept in an airtight container for up to one week.