Let’s make our Lemon and Lavender Bundt Cake! Wander with your taste buds through the lemon groves of the Amalfi Coast and the lavender fields of Provence with every bite! Each slice has a light and uber-moist texture, bursting with lemony flavor. Finish with a lustrous touch – a lemon glaze. Serve any time of day for breakfast, on a brunch or dessert table – it’s simple and delish! Sprinkle with culinary lavender for a beautiful touch and complimentary flavour. This lemony Bundt cake is a gorgeous addition to your spring celebration menus and food tables – Easter, Baby and Wedding Showers, Birthdays, Graduations and more!
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Ingredients for Our Lemon and Lavender Bundt Cake
- Lemons, for zest + lemon juice
- Eggs, large
- Olive oil* (*keeps cakes moist longer than butter & pairs better with citrus/lemon; this cake is sometimes called Olive Oil Cake*)
- Whole milk (*or swap with dairy free like coconut milk*)
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Vanilla extract
- Extra – edible flowers or confectionery, like culinary lavender or candied/fresh fruit.
- Baking Equipment: a good quality Bundt Cake Pan
Lemon and Lavender Bundt Cake Recipe
Lemon and Lavender Bundt Cake Recipe | La Cucina di Kerrs
- Bundt Pan
- 3 large Eggs
- ¾ cup Olive Oil
- 1 cup Whole Milk
- 2 cups All-purpose Flour sifted
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 ½ cups Granulated sugar
- ¼ tsp salt
- 1 tsp Vanilla Extract
- Culinary Lavender enough to sprinkle over top - to taste; substitute with any other edible flowers, confectionery, fresh or candied fruit.
- 10-12 tbsp Confectioners' Sugar this will be mixed with the leftover squeezed lemon juice you have from making the cake; add more/less as needed to achieve desired consistency.
- Preheat the oven to 350 °F (180°C).
- Zest your lemons, then slice each in half & squeeze out fresh juice (*important to zest your lemons first before juicing*). Use about a ¼ cup of juice for the cake batter, and set the rest aside for the lemon glaze. Use about 2 tbsp of zest for the cake batter, and save the rest for garnishing the cake afterward.
- Grease the sides of your Bundt cake pan.
- In a medium bowl, add the flour, baking powder, baking soda, and salt – whisk together gently.
- Using a mixer (*quicker*) on med-high or in a separate large bowl, beat the eggs, sugar, and lemon zest together until they appear white in color and fluff up in volume. (*Save some lemon zest to garnish the cake afterward*).
- Turn the mixer to low speed, and add the oil, vanilla extract, and lemon juice. Mix until nicely blended.
- Add in about ½ of the flour mixture, followed by about ½ of the milk. Repeat until all ingredients are mixed in.
- Pour the cake batter into your Bundt pan.
- Bake in the preheated oven on the middle rack for approx. 35 minutes (*use a toothpick, poke the cake – it’s done when the toothpick comes out clean*).
- Meanwhile, take the leftover squeezed lemon juice & add confectioners' sugar to make your glaze (I used about 10-12 tbsp with the amount of juice I had left, but add more/less according to your desired consistency).
- Remove cake from oven and let cool for at least 15 minutes.
- Grab a plate or cake stand, turn the Bundt cake in the pan upside down, tap the bottom of the pan a few times, and your cake should fall out nicely. If not, take a knife and gently unstick the sides of the cake from the edges of the pan.
- Right before serving, drizzle your lemon glaze over top of the cake in a zig-zag motion. Add leftover lemon zest and pinches of culinary lavender as garnish, slice, serve, enjoy! Share your creation with us if you try! #LaCucinadiKerrs
We hope you enjoy slicing up this simple, flavourful Lemon and Lavender Bundt Cake for your next family gathering. It was one of my favourites from our Italian dessert table growing up. Share your creation with us if you try!
More Easy Recipes to Add to Brighten Up Your Food Tables This Season:
Baked Donuts with Purple Chocolate Glaze
Italian Cannoli with Crushed Chocolate Eggs
Keep well, eat well,
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