Recipes Desserts Cakes and Cupcakes Lavender-Lemon Bundt Cake
Lavender-Lemon Bundt Cake

Lavender-Lemon Bundt Cake

Lavender-Lemon Bundt Cake is rated 4.7 out of 5 by 3.
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Prep Time: 30 minutes
Cook Time: 65 minutes
Servings: 16 Serves 16.
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).
Rated 5 out of 5 by from Good with minor modification Excellent recipe. The only recommendation I have is the following: use a bit less lavander so that it won't taste as bitter.
Date published: 2016-12-18
Rated 5 out of 5 by from Just the right sweet This cake bakes up beautifully and has been a winner each time I make it. A couple of tips to ensure you have a moist cake is to hand mix the dry ingredients into the butter/egg batter and to take it out of the oven at least 5 minutes before the "due" time as ovens will vary. The cake will continue to bake. Also, I add a little bit more lavender to my cake. I use 4 Tbsp of lavender and I also substitute 1/2 cup of honey for the 1/2 cup of sugar in the recipe. It just gives it that less sweet but definitely a lovely lemony-honey flavor that the cake offers. The flavor is awesome as it is sweet, but not too sweet. A perfect cake any time.
Date published: 2014-09-02
Rated 4 out of 5 by from Very different This as the first time I used lavender for baking and I really like it. The pan make it come out gorgeous, this is a great cake for special occasions.
Date published: 2014-01-19
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