So…I’ve kinda been addicted to putting lavender in everything lately. Last month, I put it in some white chocolate chunk cookies; pretty damn good, people. This go round I’ve added it to a lemon bundt cake and let me tell you, lemon and lavender pair very well-like Don Draper and a freshly made old fashioned.
Side note: If you watched the premiere of Mad Men’s last eight episodes this weekend, please don’t ruin it for me! I haven’t watched it yet! No spoilers!
Ok, Mondo…breathe. You’re ok; calm down and just breathe.
I know, I know. I’m about to queue it up, but first let’s talk lemon lavender bundt cake.
I am loving this cake. It’s like spring time in a bundt: fresh lemon zest and lavender buds makes for a very refreshing dessert. This cakeis light, moist and not at all overpowering.
And when I write “moist” I mean MOIST, people. Look at that tender crumb!
So if you haven’t watched it already, grab your favorite cocktail and watch the beginning of the end of some of the coolest, well-crafted, well dressed characters we’ve ever seen on the tele. When I think about it’ll be sad to see Don Draper go, but at least I’ll have this cake to numb the pain.
Recipe for Lemon Lavender Bundt Cake
Recipe for Lemon Lavender Bundt Cake from Fudge Ripple. Icing recipe from Tracey’s Culinary Adventures
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1½ cups flour
- 2 large eggs
- ½ cup buttermilk
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1¼ teaspoon dried lavender
- zest of 1 lemon
- 1 teaspoon of vanilla extract
- 2 tablespoons od fresh lemon juice
- 1¼ teaspoon of dried lavender buds
- For the Glaze
- 1 cup of powdered sugar
- 2 teaspoons buttermilk
- 1 tablespoon fresh lemon juice
- Preheat oven to 325 degrees Fahrenheit.
- Spray a 6 cup bundt pan with baking spray. Set aside.
- Place room temperature butter in a mixing bowl.
- Place sugar in a small bowl with lemon zest.
- Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant.
- Add sugar mixture to the butter and cream until light and fluffy, about 3 minutes.
- Add eggs one at a time, until completely incorporated.
- Combine buttermilk, vanilla extract and lemon juice in a measuring cup.
- In a small bowl, mix flour, baking soda and salt.
- Take the lavender buds and crush them with the tips of your fingers in the palm of your hand.
- Add crushed lavender to flour mixture.
- With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
- Pour batter into prepared 6 cup bundt pan.
- Smooth the batter evenly with the back of a spatula.
- Bake for 40-50 minutes.
- Check for doneness with a toothpick; it should come out clean.
- Remove cake from pan when it has completely cooled.
- Prepare glaze and spoon over the top of the cake.
- Enjoy.
This bundt cakes looks so, so moist and delicious. 🙂
Thanks, Amber!
Love this bundt cake, Mondo! The flavours are gorgeous! x
Me too, Jess. Great minds think alike. Thanks for reading.
Looks amazing—but I need a bigger cake than the mini 6 cup Bundt pan. Can I double this recipe for my bigger Bundt?
No problem, Karen. For a 12 cup bundt pan, double the recipe and fill pan. For a 10 cup bundt pan, double the recipe and fill pan ’til about 3/4 full. Happy Baking!
I made your cake and it was delicious! I didn’t know exactly what 6 cup bundt meant so I used my big bundt pan and wondered about 20 min into baking why it wasn’t rising! But it turned out great anyway. I added ground lavender and some flowers to my glaze and doubled the amount…so it’s sweet! Very yummy. 2, 4, and 30-year-old man approved.
Sarah! So glad your fame loved the cake. Lemon cake is one of my absolute fav cakes and so perfect for summertime. Adding a touch of lavender gives it that perfect “kick”. Perhaps, I would try another one like… lemon verbena. What do you think? Thanks for reading.