This beautiful Lavender Vanilla Bundt Cake tastes incredible and has the fragrant wonder of lavender as you slice in to it.
5 from 5 votes
Course Bakes, Cakes
Cuisine American, British
450gwhite caster sugar
350gplain flour / all purpose flour
½tspbicarbonate of soda
tiny pinch of salt
1heaped tablespoon of edible lavender plus extra for decoration - crush in a pestle and mortar
a few drops of vanilla extract
The seeds of 1 vanilla podnot necessary but a nice addition
1teaspoonof lavender extractnot 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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com