Lemon Lavender Bundt Cake

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 16 slices

Ingredients

Lemon Cake

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter, softened

• 2 cups granulated sugar

• Lemon zest from 3 lemons

• 4 eggs, room temperature

• 1 teaspoon vanilla extract

• ¾ cup milk, room temperature

• ½ cup sour cream

• 2 tablespoons lemon juice 

Lemon Lavender Syrup

• ¼ cup lemon juice

• ¼ cup granulated sugar

• 1 tablespoon dried lavender

Lemon Lavender Glaze

• 1 cup powdered sugar

• 1 tablespoon milk

• 1 tablespoon lemon lavender syrup

Directions

Lemon Cake

1. Preheat oven to 350 degrees F. 

2. Grease a 12 cup Bundt pan. 

3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, beat butter at medium speed for 4 minutes, until creamy. 

5. Gradually add sugar and lemon zest into the large mixing bowl and beat for about 4 minutes until the mixture is light and fluffy.

6. Add eggs, one at a time, beating for 30 seconds between additions. 

7. Beat in vanilla extract. 

8. At low speed, add flour mixture in 3 parts, alternating with milk.

9. Add sour cream and lemon juice and mix until just incorporated.

10. Pour batter into Bundt pan. 

11. Bake for 45 - 55 minutes or until a toothpick inserted comes out clean.

12. Cool on rack for 10 minutes before removing from Bundt pan. 

13. Using a pastry brush, dab syrup generously over entire warm cake.

14. Once the cake has cooled, drizzle with glaze.

Lemon Lavender Syrup

1. Combine lemon juice and sugar in a small saucepan and cook over medium heat.

1. Stir until the sugar is dissolved. Approximately 3 to 4 minutes.

2. Remove pan from heat. Stir in dried lavender and let sit for 3 minutes.

3. Strain syrup through a mesh colander into a small bowl.

Lemon Lavender Glaze

1. Combine powdered sugar, milk, and lemon lavender syrup in a small bowl. Stir with a fork until fully combined.