Mini Lemon Lavender Bundt Cakes

I can’t say enough good things about these bad girls. Lemon and lavender together is like PB&J. It just WORKS SO WELL. I vowed to only eat one, and then I ate three. So then I brought the remaining ones to work to get them the hell out of my house, and then I ate one for breakfast at my desk. So… so much for that. I’m super happy this actually worked too, because I just kinda dumped things into a bowl and prayed for the best.

Rest assured, they work… REALLY WORK.

The Recipe

Oven: 350 F
Bake Time: 30 minutes
Makes: 12 mini bundt cakes (or 1 large)

You will need:

• 1 cup all-purpose flour
• 1/3 cup spelt flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Dash of salt
• 3/4 cup cane sugar
• 1/2 cup earth balance butter
• Zest 1 lemon
• Juice from 1 lemon
• 1 1/2 tbs lavender syrup
• 1 c almond milk

For glaze:

• 1/2 cup confectioners sugar
• 1 tsp lavender
• 1 drop water

To make

• In small bowl, whisk together flour, spelt flour, baking powder, baking soda, and salt – set aside
• In a large bowl, cream sugar and butter until light and fluffy (I used my hand mixer)
• Add zest from 1 lemon, lavender syrup, and almond milk – mix well
• Add juice from 1 lemon as well as dry mix, and continue to mix with hand-mixer – batter is done! Easy, right?
• Add batter to your mini bundt cake mold (I used a silicone mold, which you will need to place on a cookie sheet before filling to keep from getting everywhere)
• Bake at 350 F for 30 minutes, or until golden – cool for 10 minutes before glaze
• To make glaze, just add sugar, lavender, and water – add more or less water as needed, but seriously… just a drop or two people!
• Okay – now eat your heart out!

These go great with your morning cup of coffee or tea. Just saying. xx Bianca