Honey Lavender Bundt Cake
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Recipe Intro From dowellcooks
Indulge in the delicate flavors of this honey lavender bundt cake, made with pure honey certified by the National Honey Board. The sweet honey pairs perfectly with fragrant lavender, creating a moist and tender cake that’s a delightful treat for any occasion. Impress your family and friends with this elegant and flavorful dessert.
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons honey, plus more for topping
- 2 teaspoons dried lavender flowers
- 1/4 cup heavy cream
- 3/4 cup plain Greek yogurt
- 1 tablespoon baking powder
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup softened unsalted butter
- Powdered sugar, for topping
Method
Step 1
Infuse Lavender Cream: In a medium bowl, combine the heavy cream and dried lavender flowers. Stir, cover, and let steep for 4 hours to allow the flavors to meld.
Step 2
Preheat the oven to 350°F. Generously spray a Bundt pan with non-stick cooking spray.
Step 3
Strain the lavender flowers from the cream and discard the flowers. Gradually beat in the eggs, vanilla extract, Greek yogurt, and infused cream until well combined.
Step 4
Prepare the cake batter: In a large mixing bowl, cream together the softened butter, granulated sugar, and honey until light and fluffy.
Step 5
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Step 6
Pour the batter into the prepared pan, spreading it evenly. Bake on the middle rack of the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully flip the Bundt pan onto a baking tray to release the cake. Once cooled, dust with powdered sugar and drizzle with honey before serving.