Lavender & Vanilla Bundt Cake
The bundt obsession continues with my favourite bundt ever. I could eat this everyday and be happy.
This is a lovely bundt cake. The lavender and vanilla are delicate but come together to produce something very tasty and morish. It would be a wonderful cake for afternoon tea with a cup of Earl Grey. My family said it tasted like spring with the floral taste of the lavender.
I love lavender and although a lot of people think baking with it is hard, it really is easy. The smell of the lavender is the most noticeable thing in the bake but there is also a lovely taste which although subtle stands out as it’s unusual.
As well as crushing up the lavender to go into the cake I used more edible lavender as decoration which I think made the cake look really cute with a little pale purple icing.
- 220g butter
- 450g white caster sugar
- 4 medium eggs
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- tiny pinch of salt
- 1 heaped tablespoon of edible lavender plus extra for decoration – crush in a pestle and mortar
- 350g vanilla yoghurt
- a few drops of vanilla extract
- The seeds of 1 vanilla pod (not necessary but a nice addition)
- 1 teaspoon of lavender extract (not necessary & will work without)
- Preheat the oven to gas 150 (fan) 160 (regular)
- Grease the tin well. I use melted butter and paint it on with a pastry brush and when that has cooled a dusting of flour which helps to find any places on the tin I’ve missed to grease. (good on this tin as it is so detailed)
- In the mixer cream together the butter and sugar until fluffy.
- Add the eggs one at a time, mixing in well each time. The mixture will get lighter.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda, salt and add the crushed lavender.
- Add the yoghurt and extracts into the butter/sugar/egg mixture and mix well.
- Mix the flour mix in slowly until all the flour has disappeared.
- Put the mixture in the tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- Allow the cake to cool in the tin before turning out.
- Decorate and enjoy.
Make sure you buy edible lavender and use a pestle and mortar to crush it up well. It is so pretty.
The bundt cake before it was iced. It is a stunner!
A close up of the lavender on top. I love it. I ate far too much of this cake by myself and I still want one more slice.
This is my new Nordic Ware bundt tin which I ordered from America.
It’s called the stained glass bundt tin and I think the design looks like rather flowery and delicate as well as strong and geometric.
I really like how the design makes the bundt easy to cut in perfect equal pieces by following the lines.
Silly but it made me happy to cut it.