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Lemon Lavender Bundt Cake Recipe

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3.9 from 14 reviews

This Lemon Lavender Bundt Cake is a fragrant and moist dessert combining the bright zest and juice of fresh lemons with the subtle floral notes of dried lavender. Perfect for special occasions or afternoon tea, the cake is tender with a tender crumb, complemented by a luscious lavender-infused lemon glaze that adds a sweet and tangy finish.

Ingredients

Cake

  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 1/2 cups (297 grams) granulated sugar
  • 2 tablespoons dried lavender
  • 4 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • Juice of 1 lemon (~2 tablespoons)
  • Zest of 2 lemons (~2 tablespoons)
  • 1 cup (227 grams) full-fat sour cream, room temperature
  • 3 cups (360 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Glaze

  • 1/2 cup (113 grams) heavy cream
  • 2 tablespoons dried lavender
  • 3 cups (340 grams) confectioners sugar
  • Juice of 1 lemon (~2 tablespoons)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325 °F (163 °C). Grease and flour a 12-cup bundt pan thoroughly to ensure the cake does not stick during baking.
  2. Mix Butter, Sugar, and Lavender: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy. Add the dried lavender and continue beating for an additional 1-2 minutes to incorporate the floral flavor.
  3. Add Wet Ingredients: Gradually add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest for a bright citrus note.
  4. Incorporate Dry Ingredients and Sour Cream: Reduce the mixer speed to low. Add the sour cream first, followed by the cake flour, baking powder, baking soda, and salt. Mix gently until all ingredients are just combined and no dry flour remains; avoid overmixing to maintain a tender crumb.
  5. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  6. Prepare the Lavender-Infused Cream for Glaze: Heat the heavy cream in a microwave-safe bowl or on the stovetop until steaming and just about to bubble, about 60 seconds. Add the dried lavender and steep for 10 minutes to infuse the aroma and flavor. Strain the cream to remove lavender flowers, reserving the infused liquid.
  7. Make the Lemon Lavender Glaze: In a medium bowl, whisk together the confectioners sugar and fresh lemon juice until smooth. Gradually add the lavender-infused cream, a few tablespoons at a time, whisking until the glaze achieves a thick yet pourable consistency.
  8. Glaze the Cake: Pour the prepared glaze evenly over the cooled bundt cake. Allow the glaze to set and solidify for about 30 minutes before slicing and serving.

Notes

  • Room temperature ingredients (butter, eggs, sour cream) ensure better mixing and a more even cake texture.
  • Do not overmix the batter to keep the cake tender and soft.
  • The dried lavender must be edible and food-grade for safety.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • Use a tester or toothpick to check doneness; it should come out clean or with just a few moist crumbs.

Find it online: https://recipefeastful.com/lemon-lavender-bundt-cake-recipe/