Lemon Lavender Bundt Cakes
Growing flowers on the farm has opened my eyes to all of the possibilities that they bring. Not only are they beautiful to look at but can be a source of healing. We have grown and dried lavender for years, and it’s amazing how many uses there are for just this one plant. The aroma alone is intoxicating and brings forth relaxation immediately. It can also lift your mood. As a food source it is known for soothing indigestion. With spring just around the corner it felt like the perfect time for a mood lifting afternoon dessert. I’ve always been a huge fan of lemon flavored goodies and lavender is the perfect companion for this tasty treat!
ingredients & recipe:
MAKES ABOUT 16 CUPCAKES:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
2 cups granulated sugar
1 tbsp lemon zest
4 large eggs
1/2 tsp vanilla extract
1/2 cup whole milk
1/2 cup sour cream
1 tbsp lemon juice
1/4 cup lavender buds (save a couple pinches for topping)
GLAZE:
2 tbsp salted butter, melted
1 cup powdered sugar
1 tbsp lemon juice
DIRECTIONS:
Preheat the oven to 325 degrees F. Spray a mini bundt pan or standard 12 cup cupcake pan with cooking spray.
In a medium bowl, whisk flour, baking powder, baking soda and salt and set aside.
With an electric mixer, blend butter and sugar together until fluffy, about 5 minutes. Add lemon zest, eggs, and vanilla until combined. Pour in milk and mix until just combined.
Slowly incorporate flour mixture until just combined, then add the sour cream, lemon juice, and lavender buds with a spatula.
Pour batter into prepared mini bundt pan, filling each cup about 2/3 of the way full.
Bake approximately 28 minutes, or until a toothpick inserted comes out clean. Let cool completely before removing from pan onto a wire cooling rack.
Make the glaze. In a small bowl, whisk together the melted butter, powdered sugar, and lemon juice until smooth. You can add a bit of water to the mixture for desired thickness.
When the cakes are at room temperature, pour the glaze over cakes and sprinkle with extra lavender buds.
This cake is a delightful lemon treat topped with a tart and sweet icing. It tastes like spring and as it is a bit denser than a sponge cake, it pairs well with a cup of earl grey tea and cream. They are perfect for a taste of early spring and a wonderful use for lavender dried from last year’s garden.
Enjoy!
xx Jill
