Taste the Air-Chilled Difference®

Lemon-Lavender Bundt Cake

Lemon-Lavender Bundt Cake

This recipe produces an elegant, moist Bundt that carefully balances sweet and tart flavors with an herbaceous hint of lavender and a creamy drizzle of cream cheese glaze.

  • 3 cups cake flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 sticks butter, softened
  • 1½ cups sugar
  • 4 eggs, at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 cup sour cream
  • 1 tablespoon dried or 2 tablespoons fresh lavender
  • 2 tablespoons finely grated lemon zest

Grease and flour a 10-cup Bundt pan and set aside. (If using a particularly intricate pan, be sure to grease all surfaces.) Preheat the oven to 325°F.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine and set aside. In the bowl of a standing mixer or with a hand mixer, beat the softened butter and sugar on medium until light and fluffy, about three minutes. Add the eggs one at a time, mixing after each egg and scraping the bowl as needed. Add the lemon juice and mix. Reduce the mixer to low speed and add about one third of the flour mixture and mix until just combined; add about one third of the sour cream and mix to combine. Continue alternating until the dry ingredients and the sour cream are combined, scraping the bowl as needed. Fold in the lavender and lemon zest.

Pour or spoon the batter into the greased and floured Bundt pan, spreading the batter up the sides of the pan so the sides are higher than the center.

Bake 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then invert onto a serving platter or cake stand to let cool completely before adding the cream cheese glaze (recipe follows).

    Cream Cheese Glaze

    • ¾ cup powdered sugar, plus more for serving
    • ½ cup cream cheese, softened
    • ½ teaspoon vanilla extract
    • 2 tablespoons lemon juice
    • ¼ cup milk, plus more as needed

    Sif the powdered sugar into a small bowl. Combine with the cream cheese, vanilla, and lemon juice, and milk until completely smooth. Add more milk for a thinner glaze.

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