Lemon and Lavender Bundt Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
12
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Course
Dessert
Lemon and Lavender Bundt Cake
Description
The Lemon and Lavender Bundt Cake combines softened butter and caster sugar creamed until light and fluffy, then eggs are added one by one with lemon juice and zest for bright citrus flavor. Dried lavender is folded into the flour mixed with baking powder and salt to distribute the floral notes evenly. The batter is poured into a buttered and floured bundt pan to ensure a nonstick surface and baked until a skewer inserted in the center comes out clean.
The cake's texture is soft with a fine crumb complemented by the gentle aroma and taste of lavender balanced with fresh lemon. Cooling in the tin before transferring to a wire rack prevents sticking and helps retain moisture. Before serving, the cake is decorated with icing sugar, additional lavender, and lemon zest for extra visual appeal and flavor boost.
This cake suits occasions where a light, fragrant dessert is desired and pairs well with tea or coffee. The bundt shape provides an attractive presentation that slices evenly.
Ingredients
- 250 g unsalted butter 8.8 oz, softened, plus extra for greasing bundt tin
- 200 caster sugar 7 oz
- 250 g plain flour 8.8 oz
- 1½ tsp baking powder
- 1.5 tsp dried lavender
- ¼ tsp salt fine
- 3 egg at room temperature, large, free-range
- 2 tbsp lemon juice
- 2 tsp lemon zest
Instructions
- Lemon Lavender cake:
- Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
- Mix the flour, baking powder, lavender and salt and set aside.
- In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the lemon juice and zest.
- Using a metal spoon, carefully fold in the flour mix.
- Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
- Sprinkle on some icing sugar, lavender and lemon zest before serving.
User Reviews
Overall Rating
5
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