Lemon Lavendar Cake Recipe

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Lemon Lavendar Cake
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Ingredients
16
Count
Nutrition
1054
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325F.
  2. Oil a 12-cup bundt pan.
  3. Boil water.
  4. Add lavender to hot water and allow to steep.
  5. Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your hands and set aside.
  6. Combine butter, sugar, and lemon zest in a large bowl using electric beaters.
  7. Beat for 2 to 3 minutes.
  8. Add eggs, one at a time, making sure each egg is fully mixed into the batter before adding another.
  9. After the last egg is incorporated, slowly add the lemon juice and mix for 1 more minute.
  10. Scrape down the sides of the bowl and mix for 30 seconds to make sure all of the ingredients are fully incorporated.
  11. Strain the lavender from the hot water, and add the water (which should be-surprise!-lavender colored) to the yogurt stirring slightly.
  12. It won't totally incorporate, but don't worry about it.
  13. Alternate adding small amounts of the flour mixture and the yogurt mixture to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
  14. Pour batter into prepared bundt pan, filling two thirds of the pan.
  15. Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown.
  16. Check the center of the cake with a skewer.
  17. It will come out clean when the cake is finished.
  18. Let cool in the pan on a wire rack for at least 20 minutes.
  19. Loosen the sides of the cake with a sharp knife.
  20. Place serving plate, upside down, on the top of the cooled bundt pan and invert the pan to remove the cake.
  21. Let cake cool completely.
  22. Glazing the cake:
  23. Boil the water and add the lavender.
  24. Allow to steep for about twenty minutes (this can be done while the cake is baking).
  25. Strain the lavender, reserving the water.
  26. Using plain vanilla or buttercream icing (you can buy it prepared or make it yourself if you're feeling ambitious), measure a cup of icing into a microwave safe bowl and microwave for 20-25 seconds until icing is much thinner.
  27. Stirring constantly, pour the water into the icing in a thin stream.
  28. Continue stirring until the consistency is thin and even.
  29. Carefully spoon the glaze over the top of the bundt cake, allowing it to drip into the center and on the outside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1054.44 Kcal (4415 kJ)
Calories from fat 682.01 Kcal
% Daily Value*
Total Fat 75.78g 117%
Cholesterol 246.65mg 82%
Sodium 223.42mg 9%
Potassium 291.59mg 6%
Total Carbs 89.05g 30%
Sugars 46.72g 187%
Dietary Fiber 1.53g 6%
Protein 8.36g 17%
Vitamin C 2.9mg 5%
Vitamin A 0.9mg 30%
Iron 0.9mg 5%
Calcium 134.7mg 13%
Amount Per 100 g
Calories 365.5 Kcal (1530 kJ)
Calories from fat 236.41 Kcal
% Daily Value*
Total Fat 26.27g 117%
Cholesterol 85.5mg 82%
Sodium 77.45mg 9%
Potassium 101.07mg 6%
Total Carbs 30.87g 30%
Sugars 16.2g 187%
Dietary Fiber 0.53g 6%
Protein 2.9g 17%
Vitamin C 1mg 5%
Vitamin A 0.3mg 30%
Iron 0.3mg 5%
Calcium 46.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.1
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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