Lemon Lavender Bundt Cake
Ingredients:
9 oz. softened unsalted butter, plus extra for greasing the pan
7 oz. sugar
9 oz. flour
1 1/2 tsp. baking powder
1 1/2 tsp. Frolicking Deer Culinary Lavender
1/4 tsp. salt
3 large eggs, room temperature
1 Tbsp. lemon juice
2 tsp. lemon zest
Directions:
Preheat the oven to 350 degreese F and thoroughly butter the inside of a bundt pan.
Mix flour, baking powder, lavender and salt. Set aside.
In a large bowl, cream together butter and sugar, using a mixer, until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in lemon juice and zest.
Using a spoon, carefully fold in the flour mixture.
Spoon the batter into the prepared pan, slit the top and bake 30-45 minutes
or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan 10 minutes before turning out onto a wire rack.
Click here for Frolicking Deer Culinary Lavender
9 oz. softened unsalted butter, plus extra for greasing the pan
7 oz. sugar
9 oz. flour
1 1/2 tsp. baking powder
1 1/2 tsp. Frolicking Deer Culinary Lavender
1/4 tsp. salt
3 large eggs, room temperature
1 Tbsp. lemon juice
2 tsp. lemon zest
Directions:
Preheat the oven to 350 degreese F and thoroughly butter the inside of a bundt pan.
Mix flour, baking powder, lavender and salt. Set aside.
In a large bowl, cream together butter and sugar, using a mixer, until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in lemon juice and zest.
Using a spoon, carefully fold in the flour mixture.
Spoon the batter into the prepared pan, slit the top and bake 30-45 minutes
or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan 10 minutes before turning out onto a wire rack.
Click here for Frolicking Deer Culinary Lavender
