Orange-Lavender Bundt Cake
Orange-Lavender Bundt Cake is a flavorful, moist cake with a hint of lavender, just in time for the next casual or formal dinner. This easy bundt cake recipe calls for dried lavender flowers, but you could substitute fresh lavender (or any other flavoring). This sweet cake is perfect for serving during dinner or enjoying after dinner as dessert. It’s a must-make for all holidays and tea parties!
It is time to get creative in the kitchen with this Delicious and Aromatic Orange-Lavender Bundt Cake. If you’re looking for a unique and flavorful dessert to impress your guests or satisfy your sweet tooth, look no further than this orange-lavender bundt cake. It is visually stunning with its golden crumb and delicate lavender flowers and bursting with a delicious blend of citrusy and floral notes.
This cake is perfect for any occasion, from a cozy afternoon tea to a fancy dinner party. And the best part? It’s surprisingly easy to make! With just a few simple ingredients and some basic baking skills, you can create a masterpiece that will have everyone asking for the recipe. So why not get creative in the kitchen and indulge in this delightful orange-lavender bundt cake?
This delicious cake is made with Noubess Lavender Flower. The freshness of the orange juice and zest mixed with the lavender flower is the perfect combination. This cake is perfect for any occasion and can be prepared in any season. All the ingredients are available and easy to find.
You could find other bundt cake recipes online, but this one leaves you with a moist and light cake with just enough citrus notes to match the floral lavender. The combination of flavors is unexpected but ideal for brunch or dinner with family and friends who will appreciate something more unusual than the cinnamon-apple cake many of us grew up on.
Ingredients and Tools Needed to Make the Cake
Before you start baking, ensure you have all the necessary ingredients and tools. Here’s what you’ll need:
- Cake flour: it is always good to use a good cake flour brand with low sodium for your baked goods
- Baking powder and Baking soda: to help balance the flavor and to help the cake rise.
- Salt: for seasoning and to balance the sugar content in the cake.
- Ground cinnamon: seasoning
- Ground Nutmeg: for seasoning
- Butter: for moisture – use a good brand if you can.
- Sugar: to sweeten the cake. You can use granulated sugar or raw sugar. If using raw sugar, decrease it by 2 tablespoons.
- Eggs: at room temperature preferably and better for the cake batter.
- Vanilla extract: for flavoring the cake
- Fresh orange juice: for flavoring and moisture. Add more sugar if you substitute it with fresh lemon or grapefruit juice.
- Sour cream: for moisture
- Dried or fresh lavender: to flavor the cake.
- Orange zest: also to flavor the cake.
Cream Cheese Glaze
- Confectioner sugar plus more for serving. Try using powdered sugar without cornstarch.
- Cream cheese: to moisture and flavor the cake.
- Vanilla extract: for flavoring. You can make your own extract to save money.
- Orange juice: to flavor the glaze
- Milk: whole milk is better. Coconut milk works well also, but make sure you use one that does not contain a lot of fat.
INSTRUCTIONS
- In a large bowl or stand-up mixer, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. It is time to stir the orange juice, zest, lavender flowers, and vanilla extract into the batter.
- This step is important to avoid lumps. Sift the cake flour, baking powder, salt, and baking soda in a separate bowl. Combine the dried ingredients; add to the creamed mixture alternately with sour cream. Beat just until combined.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. See notes below on how to grease bundt pans.
- Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- Prepare the glaze per the instructions below and drizzle it over the cake.
Notes and Tips
- Stored in the refrigerator for up to 3 days
- Can be frozen for up to 2 months
Preparing and Greasing the Bundt Cake Pan
Preparing the pan properly is one of the most important steps in making a Bundt cake. Here’s how to do it:
- Use a pastry brush to generously grease the inside of the Bundt cake pan with softened butter, making sure to coat every nook and cranny.
- Dust the pan with flour, tapping out any excess.
Conclusion and Final Thoughts on this Delicious and Aromatic Cake
In conclusion, this orange-lavender bundt cake is a delicious and aromatic dessert that will impress your guests or satisfy your sweet tooth. Its unique blend of citrusy and floral flavors and stunning visual appeal make it perfect for any occasion. And the best part? It’s surprisingly easy to make! By following these simple steps and using quality ingredients, you can create a masterpiece that will have everyone asking for the recipe. So why not get creative in the kitchen and indulge in this delightful orange-lavender bundt cake?
Orange-Lavender Bundt Cake
Ingredients
- 3 cups cake flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 sticks butter softened
- 1½ cups sugar
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 3 tbsp fresh orange juice
- 1 cup sour cream
- 1 tbsp dried or 2 tablespoons fresh lavender
- 2 tbsp finely grated orange zest
Cream Cheese Glaze
- 3/4 cup powdered sugar, plus more for dusting the cake
- 1/2 cup cream cheese softened
- 1/2 tsp vanilla extract
- 2 tbsp orange juice fresh if possible.
- 1/4 cup milk plus more if needed
Instructions
- In a large bowl or your standup mixer bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
- Stir in the orange juice, zest, lavender flowers, and vanilla extract.
- In a separate bowl, sift the cake flour, baking powder, salt, and baking soda. Combine the dried ingredients; add to the creamed mixture alternately with sour cream. Beat just until combined.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes.
- Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- For the icing
- Sift the powdered sugar into a small bowl. Combine with the cream cheese, vanilla, orange juice, and milk until completely smooth. Add more milk for a thinner glaze.
- Drizzle over the cake. If desired, top with additional grated orange zest. Store in the refrigerator.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
