I’ve got a thing about fancy Bundt pans, and I’ve been dying to use this gorgeous swirly one since I got it. The cake is a pretty standard yellow cake, with chopped dried lavender, lemon extract and lemon zest. There’s a honey-lemon glaze that I thought would take it over the top… but it didn’t. The cake stayed in the oven about 5 minutes too long, I think. It was good. But not outstanding.
- Lavender-Lemon Bundt Cake (Williams-Sonoma)