Honey and lavender take heart stage in our tender Bundt cake. The place butter would add competing flavors and a pound cake-like texture, the addition of a impartial oil permits all of the substances to shine by and supplies an ultra-moist crumb. A remaining dusting of lavender sugar offers this cake a regal shine.
Honey-Lavender Bundt Cake
Makes 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) impartial oil
- 5 giant eggs (250 grams), room temperature
- ½ cup (170 grams) plus 2 tablespoons (42 grams) honey, divided
- 2 tablespoons (10 grams) packed lemon zest (about 3 giant 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) bitter cream, room temperature
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Preheat oven to 300°F (150°C).
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In a spice grinder, mix ¼ cup (50 grams) sugar and lavender; course of till lavender is finely floor and combination is mixed. Switch to a small bowl, and add remaining 1¾ cups (350 grams) sugar, stirring till properly mixed.
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In a big bowl, whisk collectively 1½ cups (300 grams) lavender sugar, oil, eggs, ½ cup (170 grams) honey, lemon zest, and vanilla till properly mixed.
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In a medium bowl, whisk collectively flour, salt, and baking soda. Step by step add flour combination to sugar combination alternately with bitter cream, starting and ending with flour combination, whisking simply till mixed after every addition and stopping to scrape sides of bowl.
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Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into ready pan. Faucet pan on a kitchen towel-lined counter a number of occasions to launch any air bubbles. (Pan shall be fairly full, however batter is not going to overflow.)
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Bake till a picket choose inserted close to heart comes out clear and an instant-read thermometer inserted close to heart registers a minimum of 205°F (96°C), 1 hour and 12 minutes to 1 hour and 20 minutes, rotating pan after 50 minutes of baking and loosely overlaying with foil to forestall extra browning, if crucial. Let cool in pan for 20 minutes. Utilizing a small offset spatula, gently loosen cake from heart and edges of pan. Invert cake onto a wire rack; gently faucet wire rack with pan on counter a number of occasions to assist loosen cake. Take away pan, and place wire rack on a rimmed baking sheet.
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In a small microwave-safe bowl, warmth remaining 2 tablespoons (42 grams) honey on excessive in 10-second intervals, stirring between every, till unfastened and fluid. Rapidly and punctiliously brush over heat cake. Let cake cool fully.
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Cowl cooled cake with remaining ½ cup (100 grams) lavender sugar, gently urgent to stick.
You should have some lavender sugar left over. Reserve in an hermetic container for as much as 3 months. We love utilizing it to sweeten tea, macerate contemporary strawberries, coat cookies like sablés, and extra.
