Lemon Lavendar Cake Recipe

How to make it

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• 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.