Lemon-Lavender Bundt Cake with Lemon Glaze

July 3, 2018 Published by Dina


Whenever we have overnight company I tend to prepare a simple bundt cake that I can leave on the counter and guests can help themselves to without a lot of fuss. Sometimes it is a banana cake, often a chocolate cake and my personal favourite is a lemon cake. This lavender cake is a variation on the basic lemon cake with the addition of fragrant lavender that grows in abundance in my pesticide-free rooftop garden.

I mix the cake batter by hand with a whisk or a spatula although you get more volume if you mix it with a mixer as it incorporates more air into the batter. I also use oil instead of butter and this comes at the cost of less volume as well but the cake comes out light and moist and delicious as well as stays fresh for longer.

When it comes out of the oven I let it cool a bit and then glaze it with a simple lemon glaze made with only icing sugar and lemon juice. I haven’t heard anyone complaining so far.

Serve on its own with coffee or tea or as a dessert with whipped cream.




2 cups cake or all-purpose flour

2 teaspoons baking powder

Pinch of salt

3 eggs

1 1/2 cups sugar

1/2 cup vegetable oil (canola or olive)

1 cup buttermilk

Zest of 1 lemon

1 tablespoon dried lavender buds or 2 tablespoons fresh lavender


Combine flour, baking powder and salt in a bowl and mix.

Combine eggs, sugar and oil in another bowl and mix by hand or with a hand mixer until light and fluffy, about 3 minutes.

Start adding the flour to the egg mixture alternating with the buttermilk. Do not over mix. Scrape the side of the bowl with a spatula to make sure all the flour is blended.

Add the lavender and lemon zest and mix in gently with a spatula.

Spray a bundt pan with non-stick spray and pour the batter into it.

Place on a baking pan lined with silicon sheet.

Bake at 350F about 45-50 minutes. It should be springy to the touch and golden when ready.

Cool in the pan and then invert onto a wire rack to release.

Let cool a little then pour the lemon glaze over.

Served on its own or as a dessert with whipped cream.

Lemon Glaze

1 cup icing sugar

2-3 tablespoons lemon juice

Sift the icing sugar into a small bowl.

Add the lemon juice and whisk to combine.

Pour over the cake and leave to cool completely.




  • Vivian says:

    Made this wonderful cake today, it was amazing. I didn’t have any lavender to add but it was still moist and the lemon zest added the perfect amount of flavour. Will definitely be making this again.

    • Dina says:

      Hi Vivian, thank you, so glad it worked out for you and I am glad you tried it without the lavender. It is not essential and you can add/replace with other flavours. Thyme is nice in the summer when it’s fragrant and fresh. Thanks again.

  • EJ says:

    I was lucky enough to eat this baked by Dina herself and it was so delicious! The perfect amount of sweet and softness.