Lavender Lemon Bundt Cake
Wonderful, moist lavender lemon bundt cake is a sweet, dense, buttery soft, golden brown dream with zesty lemon icing and pretty fluted edges. It' the the perfect way to welcome spring.
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Ingredients
- Bundt cake:
- 3 lemons juice and zest
- 3 cups 384 grams all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons dried organic lavender buds
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla or homemade lavender vanilla extract
- ¾ cup 6 fl oz or 177 ml buttermilk, room temperature
- 3 large eggs
- 2 ¼ sticks 1 ¼ cup or 256 grams salted butter
- 2 cups 400 grams granulated sugar
- FOR THE GLAZE:
- Lemon icing:
- 2 cups 250 grams confectionary sugar
- 2 lemons juice only
- ¼ cup 59 ml buttermilk
Instructions
- Preheat oven to 350 F or 176 C
Whisk flour, baking powder, baking soda, and salt in large bowl. Set aside.
Make a lavender lemon sugar by combining lemon zest, dried lavender buds and sugar in a high speed blender, food processor, or in a mortar and pestle.
Cream butter and lavender lemon sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Add in lemon juice, vanilla, milk, and eggs.
Combine your dry ingredients (flour, baking powder, soda, salt) with your wet and continue to mix to create your batter. Batter will be very thick.
Scrape into prepared bundt pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. - Let cake cool for several hours before removing it from the pan. Right before you're ready to remove your cake from the pan, make your icing by combining all ingredients in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few more drops of milk. Drizzle over your cake once it's fully cooled and removed from pan.
Notes
This recipe will yield one 9 inch cake pan, two 8½ x 4½-inch loaf pans or one standard sized (9 x 3 inches- 9 cup) bundt pan. Using a loaf pan is fool proof, as you can prepare them with parchment paper. The bake time for two loaf pans will be approximately 50 minutes. However if you choose to use a bundt like I do, be sure to properly grease the bundt with butter, baking spray, coconut oil, or vegetable shortening, and then sprinkle on some powdered sugar. You can also use a springform pan if desired. You may need to adjust bake time according to pan used. Begin checking for donenes at 35 minutes by enusuring the top and edges are golden brown and a
toothpick comes out clean during the poke test. To store: Seal the bundt cake in an airtight container like high-quality tupperware. You can then store it in the fridge for up to five days, or at room temperature for three days. You can freeze for up to six months after baking.
toothpick comes out clean during the poke test. To store: Seal the bundt cake in an airtight container like high-quality tupperware. You can then store it in the fridge for up to five days, or at room temperature for three days. You can freeze for up to six months after baking.
Servings: 14 slices