Baked Jersey Butter Cakes with Honey-Lavender Drizzle

Preheat oven to 350°F (175°C). Grease and flour four 6-8 ounce ramekins.

In a large mixing bowl, cream together the softened Jersey butter and granulated sugar until light and fluffy, about 3-5 minutes using a hand or stand mixer.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Divide the batter evenly among the prepared ramekins.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check frequently after 20 minutes as baking times may vary.

While the cakes are baking, prepare the honey-lavender drizzle. In a small saucepan, combine the honey, dried lavender flowers, and water. Heat over low heat for 5 minutes, stirring occasionally. Do not boil.

Remove from heat and let steep for 10 minutes to infuse the honey with lavender flavor. Strain the honey mixture through a fine-mesh sieve to remove the lavender flowers.

Let the cakes cool slightly in the ramekins before drizzling generously with the honey-lavender drizzle. Serve warm or at room temperature.