Lemon Lavender Bundt Cakes with Rosé Wine Glaze
Lemon Lavender Bundt Cakes with Rose Wine Glaze
Ingredients
- 3 cups cake flour
- 1.5 tbsp dried lavender
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 eggs at room temperature
- 1/4 cup fresh lemon juice
- 2 tbsp grated lemon zest pro-tip: zest lemons before juicing
- 1 cup sour cream
For the glaze:
- 1/4 cup rose wine
- 2 cups powdered sugar or slightly more to reach desired consistency
- 1/2 tsp vanilla extract
- Zest of one lemon
- dried lavender for sprinkling on top
Instructions
- Preheat oven to 325°F. Grease mini-bundt cake pans. I use the Pampered Chef pan – I love it!
- Add flour, baking soda and salt into medium bowl. Stir in the lavender. Using electric mixer, or kitchen aid, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add egg one at a time, beating just until combined. Make sure to incorporate all of the butter evenly. Beat in lemon juice and zest. Using rubber spatula, gently fold in dry ingredients. Fold in sour cream. Transfer batter to prepared pans, and bake about 20-30 minutes for minutes or until a toothpick comes out clean Let cakes cool completely before turning out onto cooling racks.
- Whisk together the Rose All Day Wine and vanilla. Gradually incorporate the powdered sugar until desired consistency is reached. Drizzle over cake immediately, or transfer to an airtight container and refrigerate until use. Sprinkle dried lavender onto the freshly glazed cakes. Enjoy!
