Chef In Residence CUISINE Lavender and Lemon Bundt Cake

Serves 6. INGREDIENTS

• 18 tbsp butter, room temperature

• 1-1/2 cup all-purpose flour, sifted

• 1-1/4 cup white sugar

• 1/2 tsp vanilla extract

• 6 sprigs of lavender leaves, some finely chopped

• zest of 1 lemon

• 6 large eggs, cracked

Directions

Set oven temperature to 350F. Take six mini-bundt pans and grease the sides with butter, then dust with flour to help prevent the cakes sticking to the pan.

Place a few lavender leaves in the bottom of the pans then set the greased pans to the side.

In a stand mixer, cream the butter until it is light and fluffy, about 3-4 minutes.

Scrape down the sides of the mixing bowl and add the sugar. Mix until well combined, scraping the sides as needed.

Add the vanilla extract. Crack the eggs in a separate bowl, then add to butter/sugar mixture one at a time, waiting until each egg is well combined. In another bowl, whisk together the flour, lemon zest, and the chopped lavender leaves. Add the dry ingredients to the wet ingredients in thirds, folding gently with a rubber spatula.

The idea here is to maintain the air bubbles created by the whisking. Once all the ingredients are well combined, pour evenly into the bundt pans and smooth the batter with the back of a spoon.

Bake for 25-30 minutes, until golden brown. Wait 10-15 minutes, then remove the cakes from the pans and let cool.

We serve ours with whipped cream and drizzle it with lemon syrup, but berries would also be a great addition. Enjoy!