Honey-Lavender Bundt Cake - Prepare from Scratch

      Honey and lavender are the stars of our delicate Bundt cake. While butter would introduce competing flavors and a texture similar to pound cake, using a neutral oil lets all the ingredients stand out and creates an exceptionally moist crumb. A light sprinkle of lavender sugar gives this cake an elegant finish.

      Yields 1 (10-cup) Bundt cake

      Ingredients:

      - 2 cups (400 grams) granulated sugar, divided

      - 1 tablespoon (3 grams) dried culinary lavender (see Notes)

      - 1 cup (224 grams) neutral oil

      - 5 large eggs (250 grams), at room temperature

      - ½ cup (170 grams) plus 2 tablespoons (42 grams) honey, divided

      - 2 tablespoons (10 grams) packed lemon zest (from about 3 large lemons)

      - 1 teaspoon (4 grams) vanilla extract

      - 2½ cups (312 grams) unbleached cake flour

      - 1¼ teaspoons (3.75 grams) kosher salt

      - ½ teaspoon (2.5 grams) baking soda

      - 1 cup (240 grams) sour cream, at room temperature

      Instructions:

      1. Preheat the oven to 300°F (150°C).

      2. In a spice grinder, blend ¼ cup (50 grams) of sugar with the lavender until the lavender is finely ground and the mixture is well combined. Transfer this mixture to a small bowl, and mix in the remaining 1¾ cups (350 grams) of sugar.

      3. In a large bowl, whisk together 1½ cups (300 grams) of the lavender sugar, oil, eggs, ½ cup (170 grams) of honey, lemon zest, and vanilla until thoroughly mixed.

      4. In a medium bowl, combine flour, salt, and baking soda. Gradually incorporate the flour mixture into the sugar mixture, alternating with the sour cream, starting and finishing with flour, whisking until just combined after each addition, and scraping the sides of the bowl as needed.

      5. Prepare a 10-cup Bundt pan by spraying it with baking spray that contains flour. Pour the batter into the prepared pan. Tap the pan on a kitchen towel-lined counter a few times to eliminate any air bubbles (the pan will be quite full, but it won’t overflow).

      6. Bake until a wooden pick inserted near the center comes out clean and an instant-read thermometer registers at least 205°F (96°C), around 1 hour and 12 minutes to 1 hour and 20 minutes. Rotate the pan after 50 minutes as needed and loosely cover it with foil to prevent over-browning. Allow the cake to cool in the pan for 20 minutes.

      7. Use a small offset spatula to gently loosen the cake from the center and edges of the pan. Invert the cake onto a wire rack, tapping it against the counter a few times to help it release. Remove the pan and place the wire rack on a rimmed baking sheet.

      8. In a small microwave-safe bowl, heat the remaining 2 tablespoons (42 grams) of honey in 10-second intervals, stirring in between, until it becomes loose and fluid. Carefully brush it over the warm cake. Allow the cake to cool completely.

      9. Once cooled, cover the cake with the remaining ½ cup (100 grams) of lavender sugar, gently pressing it to adhere.

      Notes: The lavender in this cake imparts a subtle floral flavor. If you prefer a stronger taste, you can slightly increase the amount of lavender in the sugar mixture, but be cautious, as it can quickly turn from balanced to a soapy taste.

      You may have some lavender sugar leftover. Store it in an airtight container for up to 3 months. It’s perfect for sweetening tea, macerating fresh strawberries, coating cookies like sablés, and more.

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