Lavender & Honey Bundt Cake for Mother’s Day

I’ve been busily baking away in my kitchen and have just created this light and floral lavender and honey bundt cake for Mother’s day which is this coming Sunday, the 11th of March. Over the past couple of years I have been baking my own cakes for Mother’s Day – a raspberry rose bundt cake and a blood orange, rhubarb and ginger cake.

This cake, along with one more recipe which I will be publishing for Easter, will be one of the last bakes in my kitchen as it is now. I’m having the kitchen and the dining room refurbished with the aim of creating a better working space for me to teach cookery from home as well as to prepare for private events and my regular supper club.

I’ll be cooking from a temporary kitchen for about a month, so if I discover any blog worthy speedy one pot recipes I will let you know. Any successful recipes will probably end up featuring on a course one day with students and busy working parents in mind. I’ll be posting kitchen updates on Instagram, it’s been a long time coming…

My lavender & honey bundt cake is straightforward to master. It’s definitely a cake that any novice baker could manage and if you don’t have a bundt tin then just bake it in a regular cake tin. The smell of the lavender and the honey wafting through the kitchen is irresistible. A flavour combination that is hard to beat.

I’ve discovered so many more inspired bundt cakes online too:

Rhubarb & marzipan cake – Fab For 4 All

Coffee & walnut bundt cake – Butcher Baker Baby

Peach & clementine bundt cake – Casa Costello

Lemon Babkas – Ren Behan

Marmalade & chocolate marble cake – Celery & Cupcakes

Cinnamon swirl bundt cake – Dolly Bakes

Rum bundt cake – Patisserie makes Perfect

Pumpkin spice bundt cake -Baking Martha

Champagne & raspberry bundt cake – Supper in the Suburbs

Print

Lavender & Honey Bundt Cake for Mother’s Day

A light and floral lavender and honey sponge perfect for Mother's Day.

Course Cakes, Dessert, Tea Time

Cuisine British

Keyword honey bundt cake

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 12

Author Laura Scott

Ingredients

• 225 g Margarine
• 115 g Honey
• 110 g Caster sugar
• 3 Eggs
• 245 g Plain flour
• Pinch of salt
• 1 tsp Baking powder
• 1/2 tsp Bicarb of soda
• 1 tsp Ground ginger
• 2 tsp Lavender extract
• 110 g Natural yoghurt
• For the icing:
• Icing sugar
• Purple food colouring
• Water
• Edible flowers

Instructions

1. Pre heat the oven to 170 degrees
2. Butter and flour your bundt tin
3. Beat the margarine, sugar and honey in a food mixer until light and airy
4. Add in the ground ginger, lavender extract, salt and the eggs (one at a time) beating well after each egg is added
5. Fold in the flour, baking powder and bicarb of soda with alternate spoonfuls of the yoghurt until the mixture is smooth and lump free
6. Pour into the buttered bundt tin and bake for 40 minutes
7. When the cake is completely cool, top with glace icing made according to the packet instructions, adding your chosen colour towards the end of mixing
8. Decorate with edible flowers

Recipe Notes

This cake keeps well in an airtight container for up to 5 days.