Recipe

Lemon Lavendar Cake Recipe

	Midgelet / All my dishes 10 months, 1 week ago Cake for a winter's morning. By Tamar Fox lavendar more so adds an aroma than taste to this fruity cake Prep:30m Cook:70m Servings:10	Midgelet
	cakes bundt sweet lemon lavendar

Does this look good? Yeah! / Nope

Fans

chichimonk

gagagrits

Ingredients

2/3 cup hot water

2 tablespoons dried lavender (available at specialty spice and Asian grocery stores)

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces (1 stick) unsalted butter, at room temperature

2 1/4 cups granulated sugar

3 tablespoons freshly grated lemon zest

3 eggs

1/4 cup freshly squeezed lemon juice

1 cup yogurt plain or lemon or sour cream

For the glaze:

1 cup prepared icing

2 tablespoons dried lavender

1/3 cup hot water

Directions

Preheat the oven to 325F.

Oil a 12-cup bundt pan.

Boil water.

Add lavender to hot water and allow to steep.

Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside.

Combine butter, sugar, and lemon zest in a large bowl using electric beaters.

Beat for 2 to 3 minutes.

Add eggs, one at a time, making sure each egg is fully mixed into the batter before adding another.

After the last egg is incorporated, slowly add the lemon juice and mix for 1 more minute.

Scrape down the sides of the bowl and mix for 30 seconds to make sure all of the ingredients are fully incorporated.

Strain the lavender from the hot water, and add the water (which should be--surprise!--lavender colored) to the yogurt stirring slightly.

It won't totally incorporate, but don't worry about it.

Alternate adding small amounts of the flour mixture and the yogurt mixture to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.

Pour batter into prepared bundt pan, filling two thirds of the pan.

Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown.

Check the center of the cake with a skewer.

It will come out clean when the cake is finished.

Let cool in the pan on a wire rack for at least 20 minutes.

Loosen the sides of the cake with a sharp knife.

Place serving plate, upside down, on the top of the cooled bundt pan and invert the pan to remove the cake.

Let cake cool completely.

Glazing the cake:

Boil the water and add the lavender.

Allow to steep for about twenty minutes (this can be done while the cake is baking).

Strain the lavender, reserving the water.

Using plain vanilla or buttercream icing (you can buy it prepared or make it yourself if you're feeling ambitious), measure a cup of icing into a microwave safe bowl and microwave for 20-25 seconds until icing is much thinner.

Stirring constantly, pour the water into the icing in a thin stream.

Continue stirring until the consistency is thin and even.

Carefully spoon the glaze over the top of the bundt cake, allowing it to drip into the center and on the outside.

Recent Gawkers