Lavender-Lemon Bundt Cake

It is important to have all of the ingredients at room temperature. When preparing the Bundt pan for baking, thoroughly grease the mold with shortening, not butter, to ensure the cake will release easily from the pan.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Lavender-Lemon Bundt Cake
Review 1 for Lavender-Lemon Bundt Cake
5 out of 5
5 out of 5
SouthernIowaGirl
,Statesboro
,GA
September 2, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Just the right sweet
September 2, 2014
This cake bakes up beautifully and has been a winner each time I make it.
A couple of tips to ensure you have a moist cake is to hand mix the dry ingredients into the butter/egg batter and to take it out of the oven at least 5 minutes before the "due" time as ovens will vary. The cake will continue to bake.
Also, I add a little bit more lavender to my cake. I use 4 Tbsp of lavender and I also substitute 1/2 cup of honey for the 1/2 cup of sugar in the recipe. It just gives it that less sweet but definitely a lovely lemony-honey flavor that the cake offers.
The flavor is awesome as it is sweet, but not too sweet. A perfect cake any time.
Pros: Kid-Friendly, Appearance, Adaptable, Will Make Again
Cons: Ingredients
Review 2 for Lavender-Lemon Bundt Cake
4 out of 5
4 out of 5
Mxm242
January 19, 2014
Would You Recommend? Yes
0points
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Very different
January 19, 2014
This as the first time I used lavender for baking and I really like it. The pan make it come out gorgeous, this is a great cake for special occasions.