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Lavender Lemon Cake | Magnolia Days

Lavender Lemon Cake

Lavender Lemon Cake is a moist cake baked in a bundt pan and flavored with real lemon and lavender plus topped with a honey lemon glaze.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 to 16 servings
Author Renee

Ingredients

For the cake:

  • 3 cups cake flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • Grated zest of 1 lemon
  • 1 1/2 tablespoons dried culinary lavender
  • 2 tablespoons turbinado sugar
  • 1 cup unsalted butter at room temperature
  • 4 eggs at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 cup buttermilk at room temperature

For the glaze:

  • 1/2 cup confectioners sugar sifted
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey

Instructions

For the cake:

  1. Preheat oven to 325°F. Grease and flour a 10- to 12-cup Bundt cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Place sugar and lemon zest in a small bowl. Use your fingers to rub sugar and lemon zest together (releases lemon oil for more flavor).
  4. Place lavender and turbinado sugar in a spice grinder. Grind until it is a fine powder. Add powder to lemon-sugar mixture and stir or whisk to combine.
  5. Beat butter and sugar mixture in a large bowl until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add lemon juice and beat until combined.
  8. Add flour mixture in 3 additions, alternately with buttermilk in 2 additions, beginning and ending with flour mixture.
  9. Pour batter into prepared pan and spread evenly in the pan.
  10. Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  11. Cool cake in pan for 12 minutes. Prepare glaze.
  12. Remove cake from pan onto a wire rack over parchment or waxed paper. Use a pastry brush to brush glaze on warm cake.
  13. Cool cake completely.

For the glaze:

  1. Place confectioners sugar and lemon juice in a small bowl. Warm honey until runny either in the microwave for about 10 seconds or in a small saucepan.
  2. Add honey to sugar and lemon. Stir to combine. Brush glaze onto cake.
  3. If glaze thickens and does not brush easily onto cake, microwave it for about 10 seconds and stir.

Recipe Notes

Lavender Lemon Cake is a moist cake baked in a bundt pan and flavored with real lemon and lavender plus topped with a honey lemon glaze.