Orange Lavender Bundt Cake
I find Bundt cakes to be quite fascinating and incredibly versatile. Not only they are easy to make, but easy to decorate as well. A quick sugar glaze or some melted chocolate it’s all you need to make a Bundt cake shine. Moreover, they come in so many flavors and possible combinations that having a beautiful Bundt cake pan is a must in every baker’s kitchen. These Bundt cake pans come in many designs, some more intricate than others.
Today’s orange lavender Bundt cake is fragrant, moist, fluffy and just gorgeous with the tangy orange glaze. I used bloog orange juice for the glaze, but any orange will do – you mainly need the tartness of the orange juice and rely on lavender for flavor. Although there is some orange zest in the batter, the aroma is delicate so it’s the intense lavender that stands out. Speaking of lavender, there is one rule when baking with it – a little goes a long way – the last thing you want is to add too much and end up with a soap tasting cake rather than a nice, beautiful flavor. So keep that in mind – only add small amounts of lavender to desserts as it can be overpowering in larger quantities, especially for taste buds that aren’t used to its aroma.
Orange Lavender Bundt Cake
Ingredients
Bundt Cake:
- 420 g all-purpose flour
- 8 g baking powder
- 3 g salt
- 300 g white granulated sugar
- 230 g butter (softened)
- 3 eggs
- 2 egg yolks
- Zest from 1 small orange
- 1 teaspoon lavender buds
- 5 g vanilla extract
- 315 g buttermilk
Orange Glaze:
- 1 tablespoon orange juice
- 1 tablespoon melted butter
- 100 g icing sugar
- Lavender buds to decorate
Instructions
Bundt Cake:
- Preheat your oven to 180C and grease your Bundt cake pan with butter. Place it aside.
- Sift the flour with salt and baking powder.
- Mix the buttermilk with orange zest, lavender and vanilla.
- Mix the sugar and butter in a bowl until light and fluffy, at least 5 minutes.
- Add the eggs and egg yolks, one by one, mixing well after each new addition.
- Fold in the sifted flour and buttermilk mixture, alternating them. Always start with the dry ingredients and end with dry ingredients.
- Spoon the batter in your prepared pan and bake for 40-45 minutes or until golden brown and it passes the toothpick test.
- Allow the cake to cool in the pan slightly then transfer on a platter and let it cool completely.
Orange Glaze:
- Mix the orange juice, butter and sugar in a bowl.
- Drizzle the glaze over the cake and sprinkle with a few lavender buds.
Want to bake like a pro? Learn professional layered cakes step by step with our online courses and ebooks – from Red Velvet to Caramel Carrot Cake. Browse the courses →
