honey bundt cake
Lavender & Honey Bundt Cake for Mother’s Day
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
A light and floral lavender and honey sponge perfect for Mother's Day.
Course: Cakes, Dessert, Tea Time
Cuisine: British
Keyword: honey bundt cake
Servings: 12
Author: Laura Scott
  • 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
  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.