Light, fresh bundt cake for spring and summer parties with honey, lavender and lemon.
Preheat oven to 325
In a bowl, mix flour, baking powder, baking soda and salt. Whip together with whisk.
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.
Add eggs slowly, beating well.
Then add lemon extract and juice and beat well.
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.
Spray Bundt pans with cooking spray.
Add mix to pans. Bake until the cake pulls away from sides and toothpick inserted in center comes out clean. (About 20-25 minutes)
Transfer pan to wire rack and let cool 15 minutes. Turn mini Bundt pans out of pans and onto cooling rack.
Make the glaze. Heat honey until runny in a saucepan on low. Remove from heat.
Add remaining ingredients and stir to blend.
When cakes are completely cool, drizzle with glaze and allow to dry at least 2 hours.