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honey lavender cake

Honey Lavender Cake

Light, fresh bundt cake for spring and summer parties with honey, lavender and lemon.

Course Dessert
Cuisine American
Keyword Bundt Cake, Honey Cake, Honey Lavender Cake, Lemon Cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Christina


  • 3 c flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c butter
  • 2 c raw sugar (can use white sugar)
  • 1 1/2 tsp dried lavender flowers
  • 4 beaten eggs
  • 1/2 tsp lemon extract
  • 1 c plain yogurt
  • 2 lemons, zest and juice

Honey Lemon Glaze

  • 2 T honey
  • 1/2 c powdered sugar
  • 1 T fresh lemon juice


  1. Preheat oven to 325

  2. In a bowl, mix flour, baking powder, baking soda and salt. Whip together with whisk.

  3. In a bowl of an electric mixer, beat butter until creamy and smooth. Add sugar, lavender and zest and continue beating until light and fluffy. About 5 minutes. Scrape down sides occasionally.

  4. Add eggs slowly, beating well.

  5. Then add lemon extract and juice and beat well.

  6. Add 1/3 of flour mixture and half of yogurt and mix. Repeat. Add lemon zest. Add remaining flour and just barely mix until incorporated.

  7. Spray Bundt pans with cooking spray.

  8. Add mix to pans. Bake until the cake pulls away from sides and toothpick inserted in center comes out clean. (About 20-25 minutes)

  9. Transfer pan to wire rack and let cool 15 minutes. Turn mini Bundt pans out of pans and onto cooling rack.

  10. Make the glaze. Heat honey until runny in a saucepan on low. Remove from heat.

  11. Add remaining ingredients and stir to blend.

  12. When cakes are completely cool, drizzle with glaze and allow to dry at least 2 hours.