Lemon Lavender Cake

The other day I was outside watching a a large bumblebee, gather pollen from our lavender. I was thoroughly enjoying watching this little bee work. Once it left, I was feeling our lavender with my daughter and smelling it. Fresh lavender gives me all the feels. I wanted to make something with the fresh lavender I just didn’t know what. I wanted to either make a cocktail or a desert. But what was I craving the most? I wanted dessert.

I started searching for recipes with lavender. I didn’t see anything I was enjoying. So then I started looking for just your average bunt cake recipe. I found a good one and altered it, to fit what I was thinking in my head. King Arthur Flour has a great recipe. This is what I used as a guid line https://www.kingarthurflour.com/recipes/classic-vanilla-bundt-cake-recipe

I went outside and cut some lavender. I took about 8 flowers and muddle them in a mortar and pestle. I did this to release some of the oils of the flower. After that I measured out my sugar. I put the lavender into the sugar and mixed it with my hands, so I could infuse the lavender into the sugar. I was basically making lavender sugar.

I swapped out the almond extract for lemon zest and lemon juice. I only added half of the vanilla amount the recipe calls for. And made a lavender lemon syrup for on top. It was nice, light and airy. Not too lavender forward, but nice and fresh tasting from the lemon and every now and then a bite of the lavender.

I lined the whole bunt pan with sliced lemon and fresh lavender.

Lavender Lemon Bunt Cake


• 24 Tbsp unsalted butter (room temperature) which equals out to 3 sticks of butter

• 1 1/2 cups granulated sugar

• 8 fresh lavender for lavender sugar and 8-10 or more for bunt pan

• 6 large eggs (room temperature)

• 2 1/4 tsp baking powder

• 1 1/2 tsp salt

• 3 cups of King Arthur’s Flour or any flour you might have on hand

• 1/2 Tbsp vanilla extract

• 1 lemon zested and juiced – plus two lemons thinly sliced into rounds

Lavender Lemon Syrup

• 1/2 – 1 cup confectioners sugar (powder sugar)

• 1 cup of hot water (you can boil water if you wish

• 1/2 lemon juiced


1) Preheat oven to 350

2) Cream butter and sugar in a large mixing bowl. I used my standardized mixer. Beat on medium speed, until mixture looks light in color and fluffy. Don’t forget to scrape down the sides.

3) Add the baking powder and the salt and best until all incorporated

4) Measure out your flour, by scooping in gently to the measuring cup and then leveling off. Place in a separate bowl and set aside

5) Add three of you eggs to the batter in the mixer and combine. Add 2 Tbsp of flour from your 3 cup measurements, to the mixer. Make sure eggs are mixed first. Then add another egg, then 2 Tbsp more. Repeat this step with egg 5 and egg 6 with the 2 Tbsp of flour in between and after.

6) Add your lemon juice and lemon zest and vanilla to your milk.

7) Add 1/3 of the remaining flour to your batter. Add 1/2 of your milk to the batter after the flour starts to be almost folded in. Repeat flour and milk, until all is mixed in. Mix at medium once all is combine for about 30 seconds

8) spray you bunt pan with a cooking/baking spray. Take your lavender and place in your pan. You might have to gently bend your stems a bit. Then alternate with lemon slices. Once that is all done, gently take small scoops of your batter and lay on the top of each lavender flower. This is so the lavender is held in place when pour the rest of the batter in.

9) Bake for 45-60 mins until a stick or knife pull out clean with no batter.

10) Remove from oven and let cool for about 10 mins before flipping onto a cooking rack.

11) Let 2-3 lavender flowers chopped steep in warm to hot water for about 10-15mins. Mix confection sugar and lemon juice together. And then add the steeped lavender water. You might want to add more sugar if needed to make it the thickness you want.

12) 1-2 ways you can add the glaze. You can pour all on top, or you can gently poke holes and pour the glaze on top, and the glaze can run into the holes.

13) Let cool for about 15- 20 more minutes before serving.

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