Lemon Lavender Bundt Cake

This Lemon Lavender Bundt Cake is light, moist and very refreshing. The perfect spring time dessert. | ibakeheshoots.com

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.

This Lemon Lavender Bundt Cake is light, moist and very refreshing. The perfect spring time dessert. | ibakeheshoots.com

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!

This Lemon Lavender Bundt Cake is light, moist and very refreshing. The perfect spring time dessert. | ibakeheshoots.com

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

Lemon Lavender Bundt Cake
 
Prep time
Cook time
Total time
 
Makes one 6 cup Lemon Lavender Bundt Cake
Author:
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a 6 cup bundt pan with baking spray. Set aside.
  3. Place room temperature butter in a mixing bowl.
  4. Place sugar in a small bowl with lemon zest.
  5. Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant.
  6. Add sugar mixture to the butter and cream until light and fluffy, about 3 minutes.
  7. Add eggs one at a time, until completely incorporated.
  8. Combine buttermilk, vanilla extract and lemon juice in a measuring cup.
  9. In a small bowl, mix flour, baking soda and salt.
  10. Take the lavender buds and crush them with the tips of your fingers in the palm of your hand.
  11. Add crushed lavender to flour mixture.
  12. With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
  13. Pour batter into prepared 6 cup bundt pan.
  14. Smooth the batter evenly with the back of a spatula.
  15. Bake for 40-50 minutes.
  16. Check for doneness with a toothpick; it should come out clean.
  17. Remove cake from pan when it has completely cooled.
  18. Prepare glaze and spoon over the top of the cake.
  19. Enjoy.
Notes
To make glaze: mix powdered sugar, buttermilk, and fresh lemon juice in a small bowl. Combine until consistency is smooth. Pour or spoon over the top of the cake.

 

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17 Comments

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    • 6

      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!

  4. 8

    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.

    • 9

      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.

  5. 11

    Hello, do we add both dried lavender & crushed lavender buds to flour mixture? I can’t wait to try this for my hubby’s birthday.He loves citrus flavours and I was hunting for a different version

  6. 12

    where does one find Buds or ground lavender? Or rose. I’ve heard of flavoring things with rose oil? This surely isn’t the same stuff you add to your potpourri, is it?

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    I made this… exactly as it says… except I COATED (thick as thieves) Crisco on the inside of the pan instead of spray oil. AND it still never came out of the pan. I used tips for this and tried the boiled water and towel method, and when that didn’t work I tried freezing it… NOTHING could get this cake out. I used Pam in a smaller bundt pan and same results. Any idea what I’m doing wrong? The cake was delicious but we had to eat it out of the pan… which was so not pretty. Thanks for the recipe but not sure how else this would turn out beautiful with your instructions 😕

    • 17

      To Lisa S. I’ve made this twice but I did dust flour over the “bakers joy” Baking spray “with flour” and I popped it in the freezer when I took it out of the oven. Removed from freezer after 20 minutes, tapped all around with wooden spoon, then gently went around both inside and outside edges of pan with butter knife. Turned pan onto cookie sheet, then dropped sheet into counter a couple of times and the cake came out perfectly. I do this with all my cakes just to be on the safe side.

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