I recently whipped up this cake for my friend’s bridal shower brunch, and decided it was definitely worth sharing! Bundt cakes always make for great brunch centerpieces since they’re easy to make, and pretty enough to create a great visual. A lemon bundt cake is something you see every day, so I love the addition of lavender in this version to make it a little more unique.
If you can’t find dried lavender flowers at your regular grocery store, most health food stores stock lavender in bulk so you can buy just as much as you need.
This recipe makes a great case for splurging on a Kitchenaid Mixer (maybe my favorite thing I own) since it will fluff up your butter and sugar with ease!
Lavender-Lemon Bundt Cake
Adapted from Williams-Sonoma
For the cake:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks butter
- 1 1/2 cups granulated sugar
- 1 tablespoon dried lavender flowers
- 4 eggs
- 1/2 teaspoon lemon extract
- 1 cup plain yogurt
- 1 tablespoon lemon zest
For the glaze:
- 2 tablespoons honey
- 1/2 cup sifted confectioners’ sugar, plus more
- 1 tablespoon lemon juice
Bring all ingredients to room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a bundt pan.
Sift together the flour, baking powder, baking soda and salt – set aside.
In the bowl of an electric mixer, 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. Add the eggs one 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 in two additions. Beat each 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 and bake until a toothpick 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, in a small bowl whisk the honey, confectioners’ sugar, and lemon juice until evenly mixed.
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. Dust with confectioners’ sugar just before serving.
Refine Baking Tips
- When beating butter and sugar in your Kitchenaid mixer, use the flat paddle attachment and don’t stop too early! It’s hard to over-mix at this point so make sure you achieve a light and fluffy mixture.
- When pouring cake batter into a pan, always be sure to do so slowly so that air bubbles are not created (which can make for little holes in your finished product).
- As your cake finishes baking, it will begin to pull away from the sides of the pan slightly. When testing, make sure you pull it out of the oven when the toothpick comes out moist so your cake doesn’t become too dry as it cools.