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–+ servings
sourdough lavender lemon bundt cake cut into slices on a white marble serving board on a marble table.

Sourdough Lavender Lemon Bundt Cake

Mimi Council
This Sourdough Lavender Lemon Bundt Cake is an easy sourdough discard cake uses edible lavender, fresh lemons, and is topped with a sweet glaze!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 478 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Bundt Pan
  • Mixing Bowl
  • Whisk

Ingredients
 
 

Batter

  • 1 cup milk
  • 2 teaspoons lavender
  • 340 grams cane sugar
  • 1 lemon (zested)
  • 226 grams salted butter (softened)
  • 3 large eggs (room temperature)
  • 57 grams sourdough discard
  • 189 grams cake flour
  • 160 grams all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • canola oil cooking spray

Glaze

  • 294 grams powdered sugar (sifted)
  • 2 to 3 tablespoons lemon juice (or milk)
  • 1 teaspoon lemon flavor (if using milk)

Instructions
 

  • 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.
  • 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.
  • Add the eggs, sourdough discard, and milk to the butter mixture and mix on low until combined.
  • Add the cake flour, all purpose flour, baking powder, and sea salt in that order. 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.
  • 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.
  • 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!
  • Store in an airtight container for up to 3 days.

Notes

Tips
  • 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.
High Altitude – Bake at 350°F for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

Nutrition

Calories: 478kcalCarbohydrates: 77gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 395mgPotassium: 96mgFiber: 1gSugar: 54gVitamin A: 568IUVitamin C: 6mgCalcium: 74mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!