Lavender-Lemon Bundt Cake

  • Serves: One 10-cup Bundt pan
  • Baking Temp (degrees F): 325
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This makes a wonderful and fragrant cake. It's made with yogurt and culinary lavender. The cake is garnished with a Honey and Lemon Glaze.


Purchase culinary lavender from a health food store or elsewhere but make sure the flowers are safe for food use. Do not use lavender potpourri which may be treated with other oils or preservatives. 

3 cups cake flour, not self-rising; spoon into measuring cup and level to rim
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 tablespoon dried culinary lavender flowers; plus extra for garnishing cake.
4 large eggs

1 cup plain yogurt - not fat-reduced or low-fat; do not use Greek yogurt because it is too thick

1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

2 tablespoons honey
1/2 cup powdered sugar, sifted, plus more for dusting; measure and then sift. You must sift the powdered sugar or you will get lumps in your glaze.
1 tablespoon fresh lemon juice

1. Position a rack in the center of the oven and heat to 325 degrees F.

2. Grease and flour a 10-cup Bundt pan; tap out excess flour.
SARAH SAYS: For best results, grease pan with shortening and dust with flour such as Wondra enabling you to see the intricate details of the pan. Nonstick vegetable oil is fine to use. Avoid sprays with lecithin because it promotes a gummy layer build up on the pan. Bakers' Joy, a nonstick spray with flour is recommended.

3. Sift together the flour, baking powder, baking soda and salt; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar gradually and the lavender and continue beating until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

5. Add the eggs, one at a time, beating well after each addition, then beat in the lemon peel, vanilla and lemon extracts.

6. Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

7. Remove the mixing bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or milk left at the sides and bottom of the bowl. Then, STOP!

8. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center - note: this is very important.

9. Bake for 1 hour or until the cake begins to pull away from the sides of the pan and until a wooden skewer or toothpick inserted comes out with a few moist crumbs, no wet batter.

10. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. If cake has risen above top, level with a knife to make it easier to remove from pan.

Meanwhile, make the glaze:
1. In a small heavy-bottomed saucepan over low heat, warm the honey until runny. Place the 1/2 cup powdered sugar in a small bowl, add the honey and lemon juice and stir to blend.

2. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.

Dust with powdered sugar and sprinkle with some culinary lavender just before serving.

The cake stores nicely. It can be stored at room temperature for about 3 or more days, but will get sticky on top if glazed. The cake freezes well for about a month or more. Keep well wrapped.

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