Lemon-Lavender Bundt Cake with Lemon Glaze
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
Zest of 1 lemon
Combine flour, baking powder and salt in a bowl and mix.
Let cool a little then pour the lemon glaze over.
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.