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Perfect Lemon Lavender Bundt Cake with Silky Purple Glaze

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A delicate and elegant lemon lavender bundt cake with a silky purple glaze, combining zesty lemon and subtle floral lavender for a comforting and unique dessert.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter, softened
  • 4 large eggs, at room temperature
  • Zest and juice of 2 fresh lemons
  • 2 teaspoons dried culinary lavender buds, finely crushed
  • ¾ cup (180 ml) whole milk
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons (30 ml) milk infused with 1 teaspoon dried lavender
  • 1 tablespoon fresh lemon juice

Instructions

  1. Grease your bundt pan thoroughly with butter and dust with flour or use a baking spray with flour. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, salt, and crushed dried lavender buds.
  3. In a large bowl, beat softened butter with granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in lemon zest and vanilla extract.
  6. With the mixer on low, add the flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
  7. Pour batter into prepared bundt pan, smoothing the top and tapping gently to release air bubbles.
  8. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. While the cake cools, steep 1 teaspoon dried lavender in 2 tablespoons warm milk for 10 minutes, then strain.
  11. Whisk powdered sugar with lavender-infused milk and lemon juice until smooth and pourable, adjusting thickness if needed.
  12. Drizzle the glaze over the cooled cake and let it set for 20 minutes before slicing.

Notes

Properly grease and flour the bundt pan to prevent sticking. Mix batter just until dry ingredients disappear to avoid toughness. Crush lavender buds finely for even flavor distribution. Prepare glaze while cake cools and ensure glaze is thick enough to drip slowly. Use a serrated knife to slice for neat pieces. For gluten-free, use 1:1 gluten-free baking blend and add xanthan gum if needed. For dairy-free or vegan, substitute butter with coconut oil and milk with almond or oat milk; use flax eggs for vegan adaptation.

Nutrition

Keywords: lemon cake, lavender cake, bundt cake, lemon lavender dessert, floral cake, spring dessert, easy cake recipe, homemade cake

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