Lavender Honey Bundt Cake
The Lavender Honey Bundt Cake is a beautifully aromatic and visually appealing dessert that perfectly balances the delicate flavors of lavender and the sweet richness of honey. Made with all-purpose flour, this cake has a tender and fine crumb, further lightened by the addition of baking powder and a hint of salt.
Softened unsalted butter and sugar form the base of this cake, giving it a rich and buttery taste, while eggs add to its moistness and structure. The unique selling point of this cake is the incorporation of dried lavender flowers, which infuse it with a subtle, floral aroma that pairs exquisitely with the sweetness of the cake.
Vanilla extract adds a classic depth of flavor, harmonizing the floral notes of lavender. The cake is moistened with buttermilk, lending it a slightly tangy flavor that complements the sweetness of the honey drizzled over the cake. This honey glaze not only adds a glossy finish but also an extra layer of moistness and sweetness.
Baked in a Bundt pan, the cake boasts an elegant shape with a golden-brown crust. When served, its moist texture is visibly inviting, and the garnish of additional lavender flowers enhances its rustic charm.
Ideal for tea parties, special occasions, or as a sophisticated dessert option, the Lavender Honey Bundt Cake is a delightful treat for those who appreciate the nuances of herbal and sweet flavor combinations.
Lavender Honey Bundt Cake
Course: Blog12
servings20
minutes45
minutes350
kcalIngredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon dried lavender flowers
1 cup buttermilk
1/4 cup honey
Directions
- Preheat the oven to 350°F (175°C). Grease a Bundt pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and lavender.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Stir in honey.
- Pour into the prepared pan and bake for 45-50 minutes.
- Cool in the pan for 10 minutes, then invert onto a wire rack.