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Recipe by Sweet Enchanted


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Lemon & Lavender Bundt Cake

Lemon & Lavender Bundt Cake

Summer is here and this wonderful recipe from the talented baker Jo at Sweet Enchanted in Kent, is the perfect way to start off an afternoon tea with loved ones. The recipe is created using the Tala Performance Bundt cake tin which is non-stick and part of the premier Performance Bakeware Range. Enjoy her special recipe below.


Summer is one of my favourite times of year when the lavender fields are in full bloom and looking, and smelling beautiful.  If you have been lucky enough to visit lavender field in full bloom, the colours are simply breath-taking and if you are one for baking with unique flavours like lavender, you can buy culinary lavender seeds which can be used in cakes, biscuits, bread and even ice cream.

Today I am sharing this wonderful Lemon and Lavender Bundt Cake, a super moist lemon bundt cake made with the zest and juice of lemon drizzled with a sweet lavender infused icing glaze. 


This cake is truly a wonderful afternoon treat or ideal or any special occasion for your guests.





Lemon Bundt Cake:

350gr Plain Flour

1 Tsp Baking Powder

1 Tsp Bicarbonate Soda

Pinch of Salt

250gr Unsalted Butter

340gr Granulated Sugar

5 Medium Eggs

280ml Buttermilk

1 Tsp Vanilla bean paste or extract

1 Large Lemon


Lavender Glaze:

1 Tbls Culinary Lavender

60ml Milk

125gr Icing Sugar



Tala Performance Bakeware Bundt Cake Tin



For the Lemon Bundt Cake:


  • Preheat your oven to 180C/350F and grease the inside of your Bundt tin with paper towel and butter or vegetable oil. Rinse your lemon under the warm tap, dry and then grate the yellow zest off the lemon surface and scrape your zest into a bowl.


  • Cut your lemon into two and squeeze the juice from one half through a sieve into the bowl with your zest. Add your buttermilk and vanilla into the bowl with the lemon juice and zest and stir together, set aside.


  • Beat together your butter and sugar until paler in colour and fluffy for 4 to 5 minutes either in a stand mixer or with an electric hand mix. Crack your eggs into a small bowl and whisk together lightly with a fork.


  • Slowly add half of your whisked eggs into the creamed butter and sugar and mix on low speed for 30 seconds.  Scrape down the sides of the bowl with a spatula and add your remaining eggs then mix for another minute until all incorporated.


  • Sift your flour, baking powders and salt into a bowl and set aside. Add half of your flour mix and half of your buttermilk mix into the creamed butter and sugar and mix on low to medium speed for a minute. Scrape down the sides of the bowl with your spatula and add the remaining flour and buttermilk, then mix on medium speed for another minute, until all incorporated.


  • Pour your cake mix into your Bundt tin, ensuring all sides of the circle are full and then spread the top surface out evenly using the top of your spatula.


  • Bake in the centre of your oven for 45 minutes, using a cake tester to ensure it is baked (your cake tester must come out clean with a few crumbs, if removed wet with mixture then continue to bake for a further 10 minutes and re-check).


  • Remove your Bundt cake from the oven and leave to cool completely before removing from the tin.

For the Lavender Glaze:


You will need to prepare your lavender glaze the day before you ice your bundt cake by adding your culinary lavender seeds to your milk in a ramekin and then storing in the fridge overnight.  This will allow time for your lavender to infuse the milk with the beautiful sweet lavender taste and scent. 

  • When you are ready to ice your cooled Bundt cake, sift your icing sugar into a large bowl, then add your lavender milk, stirring together with a spoon until smooth and creamy with no lumps. 

  • Slowly spoon your lavender glaze over the top of your Bundt cake and allow it to drizzle down the centre and the sides of the Bundt cake.

  • Serve your Bundt cake on a cake stand or plate, cutting into slices to serve.

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