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Lavender-Lemon Bundt Cake

It is important to have all of the ingredients at room temperature. When preparing the Bundt pan for baking, thoroughly grease the mold with shortening, not butter, to ensure the cake will release easily from the pan.

Ingredients:

For the cake:

  • 3 cups cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 16 Tbs. (2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar
  • 1 Tbs. dried lavender flowers
  • 4 eggs, lightly beaten
  • 1/2 tsp. lemon extract
  • 1 cup plain yogurt
  • 1 Tbs. finely grated lemon zest

For the glaze:

  • 2 Tbs. honey
  • 1/2 cup sifted confectioners' sugar, plus more
      for dusting
  • 1 Tbs. fresh lemon juice

Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a fleur-de-lis cake pan or a 10-cup Bundt pan; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and lavender and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon extract.

Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.

Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over low heat, warm the honey until runny. Place the 1/2 cup confectioners' sugar in a small bowl, add the honey and lemon juice and stir to blend.

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely, at least 2 hours, before serving. Dust with confectioners' sugar just before serving.
Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).