I’m a woman who loves her cake, but in the summer a decadent chocolate cake is just too heavy to me sometimes. I tend to go for lighter, more airy cakes with a glaze instead of frosting when the temperatures rise. Mixing citrus and floral notes in cooking and baking is just intoxicating in the best way, I love it. Rose water and orange are phenomenal but I think my favorite combination is lemon and lavender. So when I was craving a light and airy cake yesterday, my thoughts immediately went to that flavor profile to make this incredible lemon lavender bundt cake. I ran out to my favorite spice shop and got the lavender since it was the only thing I didn’t already have in the house. While I was there, I may have found a couple of other things I “had” to have…oops!
When the cake was done, I let it cool for while in the pan before I turned it out onto a plate. While it was still warm I poured that lovely glaze evenly all over the cake. It just seeped in to lovingly coat the lemon lavender bundt cake. This definitely was exactly what I had in mind when I was craving a light and fresh cake! It is perfect for a summer party, I think bundt cakes are so elegant without too much fuss. Hope you all enjoy it! xoxo
- 2 cups all-purpose flour
- 1 teaspoon ground lavender
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 whole lemon juiced and zested
- 2 sticks butter softened to room temperature
- 1 3/4 cups granulated sugar
- 2 whole eggs
- 1 1/2 cups powdered sugar
- 2 whole lemons juiced
- 1 whole lemon zested (one of the ones you juiced)
- 1/8 teaspoon ground lavender
- Pre-heat the oven to 350 degrees. Take a bundt pan and liberally spray it with cooking spray (don't forget the middle, I did that once and it wasn't pretty).
- In a bowl, whisk together the flour, lavender, baking soda and salt. In another bowl, whisk together the milk, vanilla, lemon juice and lemon zest.
- In the bowl of your stand mixer, combine the butter and sugar. Beat them together until fluffy with the paddle attachment. Then beat in the eggs one at a time.
- Turn the mixer speed to low and slowly pour in 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Then pour in the second third of the dry ingredients followed by the last of the wet ingredients. Finish with the last of the dry ingredients until the cake batter is just incorporated.
- Transfer the batter into the prepared bundt pan and smooth it out evenly with an offset spatula. Get it into the oven and bake the lemon lavender bundt cake for 45 minutes, until it is golden and a toothpick comes out clean.
- While the cake bakes, prepare the glaze. It's really easy and so yummy! Just combine the powdered sugar, lemon juice, lemon zest and lavender in a bowl and stir them together. That's it, just set it aside!
- When the lemon lavender bundt cake is done, take it out and let it cool for 20-30 minutes in the pan, then carefully turn it out onto a cake plate to finish cooling. While it is still warm, evenly distribute the glaze over the top. Then just slice and serve!
Yum! I so need to try and make this.
Thank you so much! I hope you enjoy the recipe! 🙂