Please note, you will need to steep the fresh lavender flowers in cold cream overnight in the fridge before making this cake!
- 1/2 cup butter
- 1 cup sugar
- 2 tbsp honey
- 2 eggs
- 1/2 tsp vanilla
- 2 cups flour
- 4 tsp baking powder
- 3/4 cup plain yogurt
- 1/4 cup cream (like half & half)
- 1 small bunch of fresh lavender flowers (remove the flowers from the stems, about 15-20)
- icing sugar for garnish
Steeping the lavender flowers:
- Remove the lavender flowers from the stems and chop them up into small pieces. Put the chopped flowers into 1/4 cup of cream, then place in the fridge to rest overnight.
Making the cake:
- Preheat your oven to 350 degrees.
- Prepare your Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
- In a mixing bowl, cream together the butter, honey and sugar.
- Add the eggs, one at a time.
- Then add vanilla, and mix well.
- In a separate bowl, whisk together the flour, and baking powder.
- Remove the lavender flowers from the cream, then mix the cream with the yogurt.
- Chop up the purple flowers to add to the batter (not the stems!).
- To the butter mix, add 1/3 of the flour mix, then 1/2 of the cream/yogurt mix. Repeat until all combined.
- Stir in the chopped lavender flowers.
- Pour the batter into the prepared Bundt pan.
- Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.
- Once the cake has baked, let it cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with icing sugar.