Happy April! This cake is my favorite bundt cake I have ever made. It’s lemony, has pops of berry flavor, and a delicate lavender glaze. It’s delicious. You’re going to want this for breakfast, dessert, and any meal in between. When I made this, I made it as a sweet treat for breakfast one Saturday morning. Then brought half of it to a friends house that night, and we devoured it after dinner. So I’d say it’s definitely a cake you can eat whenever.
- 3 1/2 cups cake flour
- 8 ounces of butter
- 7 eggs
- 1 cup plain greek yogurt
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/2 pints blackberries
- 1 tablespoon lemon juice
- zest from 1 lemon (about 2 tablespoons)
- 2 1/4 cups powdered sugar
- 1/2 cup milk
- 2 tablespoons lavender
- Preheat oven to 325 degrees F.
- Whisk flour, salt, baking powder, and baking soda together.
- Mix butter and sugar together in a stand mixer until fluffy.
- Add in eggs, vanilla, lemon juice, and lemon zest. Mix only until combined. Add eggs one at a time. Mix until everything is combined, scraping down the bowl as necessary.
- Beginning with the flour, add 1/3 of the flour mixture, mixing until almost combined, and then 1/3 of yogurt. Alternate, making sure you end with the flour. Mix until just combined and no white streaks remain.
- Gently fold in the 2/3 of the blackberries. Reserve the remaining 1/3.
- Grease a large bundt pan. Place a couple of reserved berries on the bottom of the pan, pour 2/3 of the batter into the pan, sprinkle a couple more berries, place the remaining batter and top with remaining berries. Smooth over.
- Bake in oven for one hour or until a toothpick comes out clean and the cake springs back when touched. Cool the cake until you can touch the pan and then invert onto a cooling rack and let cool completely.
- While you are cooling the cake, make your glaze. Heat 1/2 cup of milk and the lavender on the stove over medium heat. Let come to a boil and immediately remove from heat. Let infuse for 10 minutes.
- In a medium sized bowl, sift the powdered sugar.
- Strain the lavender buds out of the milk, and pour the milk into the powdered sugar. Whisking glaze until smooth and thin.
- Once the cake is cool, leave on the cooling rack with parchment underneath to catch any extra glaze, pour the glaze over the cake, moving constantly back and forth so you don’t pour too much in one place. If too much catches under the cake, scoop up the glaze with a spoon and glaze the cake again. Let dry, and enjoy.