Lemon Lavender Bundt Cake

by Mar 25, 2023

This is Flo Braker’s Lemon Lavender Mail-a-Cake from Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations. I have adapted her recipe for high altitude, if you are at lower than 5,000 feet, do not add the additional tablespoon flour, increase baking soda to ½ teaspoon, keep with 2 cups sugar (do not remove the tablespoons), and do not add the extra buttermilk. When I adjust for high altitude, I refer to this King Arthur Flour reference.

photo by Samantha Lord of Lord & Co.

Lemon Lavender Bundt Cake

makes one 10-inch bundt cake

adapted from Flo Braker's "Lemon Lavender Mail-a-Cake" from Baking for All Occasions; published in Edible Bozeman, Spring 2021


  • 3 cups plus 1 tablespoon cake flour, sifted 360 grams
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • 8 ounces unsalted butter, room temperature; plus 1 extra tablespoon for greasing pan 2 sticks
  • 2 cups less 2 tablespoons granulated sugar 380 grams
  • 1 tbsp culinary grade dried lavender
  • 3 large eggs, lightly beaten
  • 1 cup plus 2 tablespoons buttermilk, well-shaken 267 grams
  • 2 tbsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice


  • ½ cup powdered sugar, sifted if lumpy
  • 1–2 tbsp milk or cream
  • 1–2 tbsp freshly squeezed lemon juice


  1. Preheat oven to 365°F. Grease a 10- by 3-inch Bundt pan using a tablespoon of soft butter then dust with flour and shake out the excess. If your pan has an intricate pattern, start with butter, spray with nonstick spray, then dust with flour.

  2. Sift together the cake flour, baking powder, and baking soda onto a sheet of wax paper, then sprinkle with salt. In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute until it clings to the side of the bowl. With the mixer running on medium, add the sugar and the lavender in a steady stream. Stop the mixer and scrape down the sides of the bowl with a spatula. Continue mixing on medium speed until the mixture is light and fluffy, about 4 or 5 minutes, stopping the mixer and scraping down the sides and bottom of the bowl at least once. 

  3.  With mixer running on medium, add the eggs a few tablespoons at a time, beating after each addition until incorporated. On the lowest speed add the flour in two additions alternating with the buttermilk, stopping the mixer and scraping down the sides of the bowl after each addition. Using a rubber spatula, fold in the lemon zest and juice. Spoon batter into prepared pan and spread evenly with the spatula. Bake the cake until a wooden pick comes out clean, about 55–60 minutes. Let cool in pan on rack for 20 minutes then using the wire rack, invert the cake, and lift off the pan. Let cake cool completely.

  4. If you’d like, mix up the glaze and drizzle over the cake. Store the cake at room temperature under a dome, canted slightly for a little air flow which preserves a crisp exterior crust. If you’d like to mail the cake, please see Flo’s detailed instructions in her book.


  1. Stir together in a small bowl. Drizzle over cooled cake. 

Recipe Notes / Tips

  • For glazing the cake, set the cake sitting on the cooling rack over a plate to catch the drips then you can use a spoon to get some of the excess and drizzle back over the cake.

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