Ingredients
- Cake:
- 1 lb unsalted butter
- 1/4 cup dried lavender, divided
- 10 eggs
- 3 cups sugar, divided
- 3 1/4 cups cake flour
- 1/2 teaspoon salt
- 2 tablespoons grated fresh lemon zest
- 2 teaspoons vanilla extract
- 1/2 cup strained fresh lemon juice
- Glaze:
- 2 tablespoons lavender-lemon syrup (see directions below)
- 1 cup approximate powdered sugar
Directions
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Preheat the oven to 350 degrees F. Butter and flour a 9 to 10-inch bundt pan.
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Melt the butter with 2 tablespoons of the lavender in a small saucepan. Off the heat and let mixture steep for 10 minutes; strain and set aside to cool.
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In a large mixing bowl (use a stand mixer or a hand held one) beat together the eggs and 2 cups of sugar until thick and pale, about 5 minutes.
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Sift together the flour and salt in a bowl.
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Fold the lemon zest and one-third of the flour mixture into the eggs until thoroughly combined. Gradually fold in the remaining flour, in two batches, scraping the bowl as needed.
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In a separate bowl, whisk 1 cup of the batter with the melted butter and vanilla. Add this to the remaining batter and fold to combine.
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Pour the batter into the prepared pan and fill to about 2/3rds full. (Use any remaining batter to make about 4 cupcakes). Bake cake until a skewer inserted in the middle comes out clean, about 50 minutes.
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Transfer the cake to a wire rack and let cool completely.
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Meanwhile, make the lavender-lemon syrup.:.
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Combine the remaining cup of sugar, the lemon juice, 1/2 cup of water and the remaining 3 tablespoons of lavender in a saucepan.
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Bring the mixture to a simmer and cook until the sugar dissolves. Remove from heat and let steep for 3-4 minutes. The syrup will take on the slightest blush color of pale lavender.
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Position the cake on a wire rack over a rimmed sheet pan. With a fork or skewer, poke the cake all over. Brush the top and sides of the cake with almost half the syrup and let cool completely.
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For the glaze:.
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In a measuring cup with a pour spout add 2 strained tablespoons of the remaining syrup. Whisk in the powdered sugar, and continue to whisk until blended and smooth. Add a few drops of syrup at a time, if it’s too thin.
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Drizzle the glaze onto the cake, and garnish with a sprinkle of dried lavender or sanding sugar for extra pizazz!