Lemon and Lavender Bundt Cake
Lemon and Lavender Bundt Cake
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g (8.8 oz) softened unsalted butter, plus extra for greasing the bundt tin
- 200 (7 oz) caster sugar
- 250 g (8.80z) plain flour
- 1½ tsp baking powder
- 1.5 tsp dried lavender
- ¼ tsp fine salt
- 3 large free-range eggs (, at room temperature)
- 2 tbsp lemon juice
- 2 tsp lemon zest
Instructions
- 1
Lemon Lavender cake:
- 2
Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
- 3
Mix the flour, baking powder, lavender and salt and set aside.
- 4
In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the lemon juice and zest.
- 5
Using a metal spoon, carefully fold in the flour mix.
- 6
Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- 7
Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
- 8
Sprinkle on some icing sugar, lavender and lemon zest before serving.