Honey-Lavender Bundt Cake - Recipe from Scratch

      Honey and lavender are the stars of our delicate Bundt cake. While butter might introduce clashing flavors and a texture reminiscent of pound cake, using a neutral oil allows every ingredient to shine and results in an extremely moist crumb. A sprinkle of lavender sugar at the end gives this cake an elegant finish.

      **Yields 1 (10-cup) Bundt cake**

      - 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 (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 mixed. Transfer to a small bowl and combine with the remaining 1¾ cups (350 grams) of sugar until evenly mixed.

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

      4. In a medium bowl, mix the flour, salt, and baking soda. Gradually incorporate the flour mixture into the sugar mixture, alternating with the sour cream, starting and ending with the flour mixture. Whisk until just combined, scraping the sides of the bowl as needed.

      5. Coat a 10-cup Bundt pan with baking spray containing flour. Pour the batter into the prepared pan. Tap the pan on a kitchen towel-lined counter several times to eliminate air bubbles. (The pan will be quite full, but the batter won't overflow.)

      6. Bake until a wooden pick inserted near the center comes out clean and an instant-read thermometer reads at least 205°F (96°C), about 1 hour and 12 minutes to 1 hour and 20 minutes. Rotate the pan after 50 minutes and loosely cover with foil to prevent excess browning if needed.

      7. Let the cake cool in the pan for 20 minutes. Use a small offset spatula to carefully loosen the cake from the center and edges of the pan. Invert the cake onto a wire rack, gently tapping the rack against the counter to help release the cake. Remove the pan and place the wire rack on a rimmed baking sheet.

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

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

      **Notes:** The lavender brings a subtle floral note to this cake. If you desire a stronger flavor, you might consider increasing the lavender in the sugar mixture, but do so cautiously as lavender can quickly shift from balanced to tasting soapy.

      You will have some lavender sugar left over; store it in an airtight container for up to 3 months. It’s delightful for sweetening tea, macerating fresh strawberries, coating cookies like sablés, and more.

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