Sourdough Lavender Lemon Bundt Cake

This Sourdough Lavender Lemon Bundt Cake is an easy sourdough discard cake uses edible lavender, fresh lemons, and is topped with a sweet glaze! Pair this cake with afternoon tea for a delicious sweet treat.

If you love bundt cakes as much as I do, check out Strawberry Donut Pound Cake, Birthday Bundt Cake, or Chocolate Donut Pound Cake.

A Quick Look At The Recipe

• Recipe Name: Sourdough Lavender Lemon Bundt Cake
• Ready In: 2 hours 45 minutes
• Makes: 12 servings
• Main Ingredients: salted butter, cane sugar, lemons, cake flour
• Flavor Profile: floral notes from lavender, zesty lemon brightness, and a tender, buttery crumb
• Difficulty: Medium
• Why You’ll Love It: Bright, fragrant, and full of charm

Why You'll Love This Recipe

• Bundt Cake: I love a bundt cake because they look so stunning, but they are very simple to make.
• Uses Sourdough Discard: Use up what would have been waste in this organic cake! You can use your sourdough discard straight from the fridge. It gives this cake nice depth of flavor, and reduces waste.
• Organic Cake: This bundt cake is made with organic ingredients, making it a healthier option than any store bought cake!

This easy sourdough discard cake is another collab with my baking bestie Hannah from Make It Dough, who has inspired me to bake more with sourdough! Our monthly collabs have been so incredibly fun, plus it gives these recipes extra love as you have that much more testing and thought put into each one! Some of my other faves that I’ve created with Hannah are my Sourdough Carrot Snack Cake, Small Batch Chocolate Cake With Sourdough Discard, Peanut Butter Oatmeal Sandwich Cookies With Sourdough Discard, and Lemon Rosemary Sourdough Bread, check them out!

You will love this bundt cake because it’s a very simple lavender and lemon cake, but it makes a big splash because it just looks so beautiful! That is why I love a bundt cake, I feel they are very impressive for little effort, and this Sourdough Lavender Lemon Bundt Cake is exactly that!

Ingredients

• Milk: Use whole milk for the best flavor.
• Lavender: I use organic lavender, but if you don't have this you can also use a lavender tea bag and steep the tea in the milk.
• Lemons: You'll need fresh lemons for the cake and glaze.
• Sourdough Discard: You can use your sourdough discard straight from the fridge.
• Cake Flour: I also use a mix of Homemade Organic Cake Flour for the perfect crumb.
• Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Lemon Flavor: I use organic lemon flavor in the glaze because I prefer a sweet lemon glaze with this organic cake. But, if you don't have this then you can use lemon juice (there's a note in the recipe). Lemon juice will just give you a little more tart lemon flavor, so totally up to you.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Sourdough Lavender Lemon Bundt Cake

• Always weigh ingredients for the best results.
• Make sure your butter is soft. If you must microwave it, do not do more than 10 seconds per ½ cup, even if you have to do multiple intervals this way. But, doing it this way ensures you do not melt pockets of your butter.
• Make sure your eggs are room temperature as this helps the butter from seizing up and ensures a tender cake as opposed to dry.
• Grease your bundt cake pan very well! Bundt cakes can be tricky to remove, so greasing it is key.
• Bundt cakes are tricky to remove from their pans sometimes. I always advise baking bundt cakes the night before, allowing them to cool completely in the pan overnight, no need to cover it. Then the following day, remove it from the pan and glaze them.
• The glaze may seem thick at first, but if you don’t want it to run off the cake completely, then this is what you want! I prefer a thicker glaze, so you see that drip down the cake, and I like the way it tastes. But, if you want a thinner glaze you can add more lemon juice or milk.
• If you like a more sweet lemon flavor then use milk in your glaze (as opposed to lemon juice) and add the lemon flavor. I prefer my lemon more sweet than tart, so this is what I do! But, if you like more tart, then use lemon juice and skip the lemon flavor, as lemon juice is naturally more tart. This gives this cake two ways to be made!
• If you want more lavender flavor, you can sprinkle the top of the glaze with lavender too.
• If you want to add candied lemons to the top, check out my post How to Make Organic Candied Lemons and add them on top of the glaze!
• Make sure to store your cake in an airtight container once it’s finished. My favorite option for this is a cake dome! But, you can also use a Tupperware if need be.

How to Make Sourdough Lavender Lemon Bundt Cake

1. Preheat the oven to 350°F. To make the batter: Add the milk and lavender to a small saucepan. Heat until the temperature is 140°F on a drink thermometer. Allow to steep for 5 to 10 minutes. Strain the lavender out of the milk and discard. Set the milk aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, add cane sugar and lemon zest. Mix for 3 to 4 rotations until the zest is combined into the sugar. Add the butter and mix on low until combined and there are no butter chunks.

3. Add the eggs, sourdough discard, and milk to the butter mixture and mix on low until combined.

4. Add the cake flour, all purpose flour, baking powder, and sea salt in that order.

5. Mix on low until completely combined and you have a smooth batter. Make sure to scrape down the sides of the bowl part way through mixing to ensure you have a smooth cake batter.

7. Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Allow to cool completely in the pan.

8. To make the glaze: In a medium bowl, add the powdered sugar and lemon juice and whisk until combined into a smooth glaze. Pour the glaze over the top of the cake. Sprinkle lavender on top (or just on one side) if you want extra lavender flavor!

Recipe FAQ's

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