Did you know that floral flavours are expected to trend in 2018? I rolled my eyes while reading this because, I’m not really a fan of them, but also they kind of intimidate me. It seems that too many times, I’ve experienced a lavender flavoured something-or-another that tasted soapy. Yuk…
But what kind of Misfit Baker would I be if I wasn’t willing to step out of my comfort zone now and then? So, I decided to give it a go… but not until after research… And what did I learn? To grind or steep the lavender buds (who wants to bite into chewy, twiggy pieces when trying to enjoy their cake?), and to avoid too much of a good thing (using too much lavender is the cause of that unpleasant soapy taste).
I also learned this nifty little technique of rubbing the lemon zest into the sugar. Doing this helps to release the lemon oils from the zest, and adds superior lemon flavour.
I was so pleased with how this cake turned out! The lemon and lavender flavours balanced each other beautifully, and there was no soapy flavour. I’m definitely feeling confident and ready to tackle my next floral infused creation!
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Lemon Lavender Bundt Cake
Recipe Type: dessert
Makes: 1 (9-inch) bundt cake
- 1 1/2 cups + 1 tbsp Granulated Sugar (divided)
- 1 tbsp finely grated Lemon Zest
- 3 cups All-Purpose Flour
- 1 tbsp Dried Lavender Buds
- 2 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/2 cups Plain Non-Dairy Milk (I used unsweetened almond)
- 3/4 cup Grapeseed Oil (or other neutral oil)
- 3 tbsp Apple Cider Vinegar
- 1 tbsp Fresh Lemon Juice
- 1 tsp Vanilla Extract
- 3/4 cup (90g) Powdered Sugar
- 2 – 4 tsp (90g) Plain Non-Dairy Milk (I used unsweetened almond)
- 1 tbsp Fresh Lemon Juice 1
- 5 or 6 Dried Lavender Buds
make the cake:
Preheat oven to 350°F and grease and flour a 10-cup bundt pan.
Using a mortar and pestle or spice grinder, grind the lavender buds and 1 tablespoon of sugar into a fine powder. Set aside.
Place 1 1/2 cups of sugar and lemon zest in a bowl. Using your fingers and hands, rub the zest into the sugar until thoroughly combined and sugar becomes lemon scented. Whisk in the flour, baking soda, salt, and ground lavender. Set aside.
Whisk together the milk, oil, vinegar, lemon juice, and vanilla until thoroughly combined. Pour into the flour mixture and whisk until just smooth.
Scrape the batter into the prepared bundt pan and spread evenly into the pan.
Bake for 40 – 45 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.
to make the glaze:
Heat the lemon juice until it’s steaming and remove from heat. Stir in lavender buds and let stand for 10 minutes. Strain out and discard the lavender buds.
Stir together the sugar, 2 teaspoons of milk and 2 teaspoons of the lavender scented lemon juice. Add additional milk as needed to achieve a desired glaze (I used a total of 3 1/2 teaspoons for the glaze pictured).
1. Although only 2 teaspoons of the lemon juice will be used in the glaze, I start with 1 tablespoon to allow sufficient liquid for steeping and any evaporation that may occur while heating.
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