Lemon and Lavender Bundt Cake

5 from 1 vote

This lemon and lavender bundt cake is a moist, tender delight. It combines tangy lemon zest and subtle floral lavender notes, creating a refreshing and unique flavour profile.

Prep Time15

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 391kcal

Author: Elizabeth

Equipment

1 mixing bowl
1 bundt tin

Ingredients

for the cake

150 grams butter room temperature
260 grams granulated sugar
1 tbsp dried lavender flowers
1 medium lemon juice and zest
2 duck eggs (or 3 hens eggs)
285 grams plain flour sifted
1/2 tsp bicarbonate of soda
1 tsp baking powder
175 ml full fat milk

for the drizzle

Metric - US Cup Measures

Instructions

Preheat oven to 160 C (fan), 180 C/325 F and grease your bundt tin with a little vegetable shortening (not butter!)
Cream 150 grams butter and 260 grams granulated sugar together until light and fluffy. Add 1 tbsp dried lavender flowers, juice and zest of 1 medium lemon and beat well.
Add 2 duck eggs, one at a time, beating well after each addition.
Sift 285 grams plain flour, 1/2 tsp bicarbonate of soda and 1 tsp baking powder together in another bowl.
Add the flour mixture and 175 ml full fat milk to the egg/butter mixture a spoonful/splash at a time, beating well after each addition.
Spoon into the prepared bundt tin, smoothing over the top so that the outer edges are higher than the middle.
Bake for 50 minutes to an hour. A skewer, when inserted into the centre of the cake, will come out clean.
Leave to cool, upright, for 15 minutes before turning out onto a wire rack to cool completely.
To prepare the drizzle, add enough lemon juice to 100 grams icing sugar to make a thick icing. Drizzle over the top of the cake and sprinkle with dried lavender flowers.

Nutrition