Lemon Lavender cake

Hi everyone. How are you all doing? How was the long weekend for you all? We decided to travel to traverse City, Michigan with a group of friends and oh boy, what a fabulous time we had. Michigan is sooo beautiful in the summer. The trees are an extra shade of green and the lake is extra shade of blue. Everything so lush, happy and satisfied. On our 6 hour drive, we stopped at a park for some home-made lunch that one of my friends made. I made Lemon Lavender cake that I figured we could have when we stop for a spot of tea late afternoon. Turns out we had it right after lunch šŸ™‚


This is a simple bundt cake infused with Lemon scent and Lavender extract. There is some real Lavender from my garden too. A real tribute to light breezy summer afternoons.


  • Self RisingĀ flour 3 Cups
  • Baking powder 1 1/4 tsp
  • Baking soda 1 tsp
  • Salt couple of pinches
  • Butter unsalted 2 sticks at room temperature
  • Sugar granulated Ā 1 1/2 cups
  • Lavender flowers 2 1/2 Tbsp fresh- taken off the branch
  • Eggs 4 lightly beaten
  • Lemon Oil 1/8 tsp or Limoncello Liqueur 4 Tbsp
  • 1 cupĀ Sour cream
  • Lemon zest 1 1/2 Tbsp

For the Glaze:

  • Honey 4 Tbsp
  • Sifted powdered sugar 3/4 cup
  • Lemon Juice 2 Tbsp


  • Preheat oven to 325 F.
  • Prepare a Bundt pan with oil and flour.
  • Sift together Flour, Baking powder and Baking Soda and keep aside
  • In a stand mixer, at medium speed beat the Butter until smooth. Scrape the sides and add Lavender extract, Lemon Oil and Lemon Zest. Beat for another 15 seconds.
  • Add Sugar and beat at medium speed until well incorporated and fluffy.
  • Scrape the sides once more and add 1 egg at a time with mixer at a medium speed.
  • Now add the Flour mixture and Sour cream alternating in 3 to 4 batches while keeping the mixer at low speed. Scrape down couple of times in the process until the mixture is well mixed but not over-beaten.
  • Pour this mixture into a prepared Bundt pan and bake for 1 hour to 1 hour and 5 minutes.
  • Let the cake cool for 10-15 minutes on a cooling rack.
  • To make the Glaze, in a saucepan, add honey and Lemon juice. Put it on a low heat. Once warmed, add sugar and stir to blend. Sugar should all turn into liquid.
  • Make several insertions with a toothpick on aĀ still slightly warm cake.
  • Pour this mixture overĀ the cake in such a way that it covers the cake completely.



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