Photo: David Holifield
Lemon Lavender Bundt Cake
14 ingredients
15 min + 45 min
10
openrecipes
Citrusy, floral and so moist. This lemon lavender bundt cake is elegant and full of bright summer flavors!
Estimated Nutrition (whole recipe, rough)
857
Calories
28g
Protein
26g
Fat
124g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Lavender | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE CAKE:
- 1 teaspoon All-purpose Flour
- 1-¼ teaspoon Ground Lavender
- ½ teaspoons Baking Soda
- 1 cup Salt
- 1 teaspoon Milk
- 1 whole Vanilla Extract
- 2 sticks Lemon, Juiced And Zested
- 1-¾ cup Butter, At Room Temperature
- 2 whole Granulated Sugar
- 1-¼ cup Eggs
- 2 whole FOR THE GLAZE:
- 1 whole Powdered Sugar
- ⅛ teaspoons Lemons, Juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes