Lemon Lavender Bundt Cake
Lemon lavender Bundt cake pairs bright citrus zest with dried culinary lavender for a floral, lightly tangy flavor throughout. The batter comes together quickly, and the cake bakes in around 50 minutes — finish it with a simple lemon glaze for a clean, pretty presentation.
Equipment
- Bundt pan
- Mixer
- Zester
- Mixing Bowls
Ingredients
- 1 ½ cups all-purpose flour preferably unbleached
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp grated lemon zest from organic lemons
- 1 tbsp culinary lavender dried and finely chopped
- ½ cup whole milk room temperature
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan generously with butter.
- In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, beat the softened butter and sugar together using a mixer until creamy and pale—this should take about 5 minutes.
- Add the eggs, one at a time, to the butter mixture, mixing well after each addition.
- Mix in the grated lemon zest and lavender, creating a fragrant batter.
- Alternating between the dry ingredients and the milk, add each gradually to the batter, starting and finishing with the dry mixture.
- Once combined, pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 45 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- For a more intense lemon flavor, you can add a tablespoon of lemon extract.
- If you're unable to find culinary lavender, rosemary can be a delightful substitute that pairs well with lemon.
Nutrition
Calories: 261kcalCarbohydrates: 44gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 64mgSodium: 223mgPotassium: 69mgFiber: 1gSugar: 26gVitamin A: 276IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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