Orange-Lavender Bundt Cake is a flavorful, moist cake with a hint of lavender, just in time for the next casual or formal dinner. This easy bundt cake recipe calls for dried lavender flowers, but you could substitute fresh lavender (or even any other flavoring). This sweet cake is perfect for serving during dinner or enjoying after dinner as dessert. It’s a must-make for all holidays!
Bundt cakes can be a little intimidating to make at home, but they’re not too hard to perfect! Even better, you can make one in the shape of a flower, bunny, cat, or dog.
This delicious cake is made with Noubess Lavender Flower. The freshness of the orange juice and zest mixed with the lavender flower is the perfect combination. This cake is perfect for any occasion and can be prepared in any season. All the ingredients are available and easy to find.
You could find other bundt cake recipes online, but this is one that leaves you with a moist and light cake with just enough citrus notes to match the floral lavender. The combination of flavors is unexpected but ideal for brunch or dinner with family and friends who will appreciate something more unusual than the cinnamon-apple cake many of us grew up on.
Orange-Lavender Bundt Cake
- 3 cups cake flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 sticks butter softened
- 1½ cups sugar
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 3 tablespoons fresh orange juice
- 1 cup sour cream
- 1 tablespoon dried or 2 tablespoons fresh lavender
- 2 tablespoons finely grated orange zest
Cream Cheese Glaze
- ¾ cup powdered sugar plus more for serving
- ½ cup cream cheese softened
- ½ teaspoon vanilla extract
- 2 tablespoons orange juice
- ¼ cup milk plus more as needed
In a large bowl or your standup mixer bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
Stir in the orange juice, zest, lavender flowers, and vanilla extract.
In a separate bowl, sift the cake flour, baking powder, salt, and baking soda. Combine the dried ingredients; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes.
Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
For the icing
Sift the powdered sugar into a small bowl. Combine with the cream cheese, vanilla, orange juice, and milk until completely smooth. Add more milk for a thinner glaze.
Drizzle over the cake. If desired, top with additional grated orange zest. Store in the refrigerator.