Lavender Lemon Sourdough Bundt Cake
Light and tender cake loaded with fresh, tangy lemon and just a hint of aromatic lavender, this Lavender Lemon Sourdough Bundt Cake will make any day feel like a special occasion.
Servings: 16 slices
Calories: 373kcal
Equipment
- 10-inch bundt pan
Ingredients
Batter
- 226 grams whole milk
- 2 teaspoons dried lavender
- 340 grams cane sugar
- 1 lemon zested
- 226 grams unsalted butter softened
- 3 eggs large
- 57 grams sourdough discard
- 189 grams cake flour
- 160 grams all-purpose flour
- 10 grams baking powder
- 6 grams salt
Prep
- 28 grams canola oil
Glaze
- 284 grams powdered sugar sifted
- 14 to 21 grams lemon juice
Instructions
- Prep: Preheat the oven to 350°F.
- Infuse milk: Combine milk and lavender in a small sauce pan. Heat until the mixture registers 140 F, remove from heat and allow to steep for 5 to 10 minutes or until fragrant. Staring the lavender out of the milk and discard. Set aside.
- Make the batter: In a large mixing bowl, combine the sugar and lemon zest together. Use your fingertips to rub the zest into the sugar.
- Beat butter into the sugar using a handmixer fitted with beaters until combined and there are no chunks of butter left (don’t cream or aerate the butter).
- Add the eggs and sourdough discard to the butter mixture and mix on low until combined.
- Fold in the all-purpose flour, cake flour, baking powder, and sea salt in that order, just until combined and a few traces of flour remain.
- With the hand mixer on, slowly stream the milk into the batter until a third of it is incorporated into the batter. Switch to a spatula or wooden spoon and fold the remaining milk until just combined, this will prevent too much air from being whipped into your batter.
- Grease the pan: Pour canola oil into the bundt pan. Use your fingertips to coat all the nook and crannies of the pan with oil. Pour out any excess.
- Bake: Pour the batter into the prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to cool completely in the pan at least 3 hours or overnight.
- Make the glaze: Combine the sifted powdered sugar and 2 tablespoons of lemon juice in a bowl. Whisk together until smooth, add in lemon juice a drop at a time to thin the glaze out into your desired consistency. It should be a little thick so it doesn’t run off your cake.
- Remove from pan: Once the cake has cooled and set completely, turn it out of the pan and plop it onto your serving platter (gravity will help dislodge the cake from the pan).
- Glaze and decorate: Pour the glaze over the top of the cake. Sprinkle lavender on top (or just on one side) if you want extra lavender flavor! Top with candied lemons for a decorative twist. Allow the glaze to set for 30 minutes before slicing.
- Store: Store cake slices in an airtight container for up to 3 days.
Notes
When in doubt, use gram over volume measures.
High Altitude: Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
High Altitude: Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
Nutrition
Calories: 373kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 231mg | Potassium: 70mg | Fiber: 1g | Sugar: 40g | Vitamin A: 422IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg