Lemon and Lavender Bundt Cake

This moist and lemony cake is sweet and tart with lavender adding an earthy and delicate taste. The cake can be made with or without the lemon glaze, but it adds a satisfying crunch to the first bite.

Recipe

Time: 1.5 hours

Yield: At least 12 slices, depending on size

Ingredients

¾ cup (170g) unsalted butter, softened, plus more for greasing the pan
3 cups (384g) all-purpose flour, plus more for dusting the pan
1teaspoon baking powder
½ teaspoon baking soda
4 – 5 large lemons (organic or unwaxed), scrubbed and dried
1 teaspoon of culinary lavender, plus more for garnish.
2¼ cups (450g) granulated sugar
¼ cup (60ml) high quality olive oil
5 large eggs, at room temperature
1 cup (230g) sour cream, at room temperature
1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for the glaze
1 – 2 cups (100g – 200g) sifted confectioners’ sugar

Instructions

Heat oven to 350 degrees
Butter and flour a 12-cup Bundt pan. Make sure to apply a thin layer of butter and flour on every nook and cranny of the pan to ensure that the cake doesn’t stick.
In a medium bowl, whisk the flour, baking powder and baking soda.
Zest 4 of the lemons into the bowl of a stand mixer or large mixing bowl.
Remove the remaining peel and pith along with any seeds from 3 of the lemons and chop or place in a food processor to break down into pulpy lemon juice. You should have about ½ to 1 cup (more juice will result in a denser crumb). Set aside.
Add lavender to lemon pulp.
Add the granulated sugar to the bowl with the zest and rub the mixture together with your fingers to release the oils in the zest.
Add the softened butter and oil to the mixture, and mix on medium speed with the paddle attachment or using an electric hand mixer until light and fluffy, about 4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally to ensure even mixing.
Add the sour cream and salt, and mix on medium speed until homogeneous.
Add at least ½ cup of the lemon flesh and juices, and mix until well combined; the mixture may separate a bit.
Add the flour mixture and mix on low speed until just combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is well mixed and no pockets of flour remain.
Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air bubbles.
Bake the cake for 50 to 60 minutes or until the cake is golden and puffed, and a toothpick inserted comes out with a few moist crumbs.
Let the cake cool on a rack for 10 minutes. Then carefully turn it out onto a rack or serving plate to glaze and finish cooling.
While the cake cools, make the glaze: Juice the remaining lemon(s) to have about 2-4 tablespoons of lemon juice.
Add the confectioners’ sugar, a pinch of salt and about half of the lemon juice to a bowl. Whisk until smooth, adding more lemon juice as necessary to make a thin but opaque glaze.
Immediately brush a thin layer of glaze over the warm cake, and let the glaze set until the cake has cooled to almost room temperature. Optionally, when the cake is mostly cool, brush the remaining glaze over the top.
Garnish gently with lavender.
Allow the cake to cool completely before slicing.
Store any leftovers covered at room temperature for up to 4 days; the glaze may get a bit sticky as it sits.

Tips and Tricks

This recipe is adapted from Yossy Arefi’s “Lemon Bundt Cake”.

This batter was very wet prior to going to the oven and I was genuinely concerned, but it came out perfectly. Be sure to butter and flour the pan so the cake has no issue releasing.

I had a tough time with the glaze based on the original instructions, I’ve updated the glaze recipe so it goes smoother on the cake.

This cake keeps well stored airtight at room temperature for several days. The glaze will soften and seep into the outer layer of the cake over time.

This cake can be made without lavender, just omit it from the recipe.

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