Lemon Lavender Bundt Cake Recipe

Ingredients:

• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1 1/2 cups sugar
• 1 tablespoon dried or 2 tbsp. fresh lavender flowers
• 4 eggs
• 2 tablespoons fresh lemon juice
• 1 cup sour cream or plain yogurt
• 2 tablespoons finely grated lemon zest

Glaze:

• 1 1/2 cups sifted powdered sugar
• 3 tablespoons honey
• 1 tablespoon fresh lemon juice

Prep & Instructions:

Heat oven to 325°F (165°C). Grease and flour Bundt pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat the butter and sugar on medium speed for 2 minutes, until light and fluffy.

Add lavender and beat for an additional 3 minutes, scraping the bowl often.

Add eggs, one at a time, beating well after each addition; stir in lemon juice. Reduce speed to low and gradually add the flour mixture, alternating with the sour cream, scraping the bowl often. Fold in lemon zest.

Spoon the batter into the prepared pan, spreading it so that the sides are higher than the center. Bake for 55-60 minutes, until a toothpick inserted comes out clean.

Cool in the pan for 15 minutes. Invert onto a serving platter and cool completely. Glaze or dust with powdered sugar.

Glaze Instructions:

In a small bowl, combine powdered sugar, honey, and lemon juice. Mix well, adding additional lemon juice if needed to reach the desired consistency. Spoon over the cooled cake.

Recipe thanks to Nordic Ware.