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This lemon lavender bundt cake recipe is full of florally, light and zesty spring flavours. A simple and easy dessert with just nine ingredients. | recipesfromapantry.com

Lemon and Lavender Bundt Cake

Lemon and Lavender Bundt Cake
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12


  • 250 g (8.8 oz) softened unsalted butter, plus extra for greasing the bundt tin
  • 200 (7 oz) caster sugar
  • 250 g (8.80z) plain flour
  • 1½  tsp baking powder
  • 1.5 tsp dried lavender
  • ¼  tsp fine salt
  • 3 large free-range eggs , at room temperature
  • 2 tbsp lemon juice
  • 2 tsp lemon zest


  • Lemon Lavender cake:
  • Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
  • Mix the flour, baking powder, lavender and salt and set aside.
  • In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the lemon juice and zest.
  • Using a metal spoon, carefully fold in the flour mix.
  • Spoon the cake batter into the prepared Bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
  • Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
  • Sprinkle on some icing sugar, lavender and lemon zest before serving.