"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Lavender-Lemon Bundt Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Lavender-Lemon Bundt Cake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
16 T unsalted butter
1 1/2 cups granulated sugar
1 T dried lavender flowers
4 eggs, lightly beaten
1/2 tsp. lemon extract
1 cup plain yogurt
1 T finely grated lemon zest

Glaze (see below)

Directions:
Directions:
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325F. Grease and flour 10-cup Bundt pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and lavender and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon extract. Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

For the glaze:
2 T honey
1/2 cup sifted powdered sugar, plus more for dusting
1 T fresh lemon juice

In a small saucepan over low heat, warm the honey until runny. Place the 1/2 cup powdered sugar in a small bowl, add the honey and lemon juice and stir to blend.

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely, at least 2 hours, before serving. Dust with powdered sugar just before serving.


Number Of Servings:
Number Of Servings:
16

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

501W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!