Lavender Honey Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tbsp dried culinary lavender, finely ground</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g high-quality honey</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180ml buttermilk, room temperature (or 175ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">3 tbsp honey</li><li class="ingredients-single-item">2-3 tbsp warm water</li><li class="ingredients-single-item">1 tsp dried lavender buds, for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Spice grinder or mortar and pestle (for grinding lavender)</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan)/325°F. Thoroughly grease and flour your bundt pan, ensuring you reach all the crevices - this is crucial for a clean release. A silicone pastry brush works wonderfully for applying melted butter to all the nooks and crannies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Grind the dried lavender in a spice grinder or mortar and pestle until fine but not powdery. This releases the essential oils while preventing any tough, woody bits in your cake. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground lavender, then set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the butter and sugar on medium-high speed for 4-5 minutes until very pale and fluffy. This extended beating incorporates air into the mixture, creating a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the honey and beat for another minute until fully incorporated and the mixture looks slightly increased in volume. Scrape down the sides of the bowl to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don't worry - it will come back together when you add the dry ingredients. Mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the flour mixture (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition - overmixing develops gluten, resulting in a tougher cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the cake comes out clean with a few moist crumbs (not wet batter). The cake should just be starting to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 10 minutes - any less and it might fall apart, any more and it could stick. Then invert it onto a wire cooling rack to cool completely. If the cake resists, tap the pan firmly on the counter a few times and try again.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake cools, prepare the honey glaze. In a medium bowl, whisk together the icing sugar and honey. Add warm water a tablespoon at a time until you reach a pourable but thick consistency - it should coat the back of a spoon and fall in ribbons.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the cake is completely cool, place the cooling rack with the cake on top of a baking sheet (to catch drips). Pour the glaze over the cake, allowing it to run down the sides naturally. While the glaze is still wet, sprinkle with the optional lavender buds for decoration. Allow the glaze to set for at least 30 minutes before slicing and serving. This cake will stay moist for up to 4 days stored in an airtight container at room temperature.</li></ol>