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Lavender Vanilla Bundt Cake

This beautiful Lavender Vanilla Bundt Cake tastes incredible and has the fragrant wonder of lavender as you slice in to it.
Course Bakes, Cakes
Cuisine American, British
Keyword Bundt Cakes, Lavender, Lavender Vanilla Bundt Cake
Servings 12 portions
Author Sisley White


  • 220 g butter
  • 450 g white caster sugar
  • 4 medium eggs
  • 350 g 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
  • 350 g 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.