Lemon Drizzle Pound Cake #BundtBakers

The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.

This month my Bundt Bakers group is sharing recipes for southern cakes (from the south of the United States, that is) at the instigation of our host, Sue from Palatable Pastime. Being a southerner myself, I’ve made many Bundts already based on flavors of the south, including a Sticky Pecan Pie Bundt, Sock It to Me Cake, Banana Pecan Bundt with Bananas Foster Frosting, and Sweet Potato Pecan Spice Cake just to name a few.

But sometimes a classic is called for, like this Lemon Drizzle Pound Cake. Pound cake is the first dessert I ever remember eating as a child. Home-baked by my mother, it was accompanied by a warm lemon sauce. I loved that cake and that sauce! Whenever I get nostalgic for the south, for home, that's the cake I bake. With all the lemon in this particular recipe, plus the lemon drizzle, you don't need the lemon sauce at all. It's perfect all on its own.

Lemon Drizzle Pound Cake

Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is.

Ingredients
For the cake batter:
2 1/2 cups or 312g all-purpose flour, plus more for dusting the pan
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup or 245g plain yogurt
1/4 cup or 60ml fresh lemon juice
Zest from 1 large lemon
2 1/2 cups or 500g granulated sugar
1 cup or 227g unsalted butter, softened, plus more for buttering the pan
6 large eggs

For the lemon drizzle:
3/4 cup or 95g powdered sugar
2 tablespoons fresh lemon juice

Optional to decorate: extra lemon zest

Tip: If you finely great the extra lemon zest onto a paper towel and set it aside while you bake the cake, make the glaze, etc. it will dry out just enough to sprinkle quite successfully when the cake is cooled and glazed.

Method
Preheat your oven to 325°F or 163°C. Lightly butter and flour a 12-cup Bundt pan. I like my Nordic Ware anniversary Bundt pan* for this traditional cake.

Whisk together your yogurt, lemon juice and zest in a measuring jug and set aside.

In a medium sized bowl, whisk together your flour, salt, baking soda and baking powder. This incorporates air in the mix and saves you from needing to sift the dry ingredients.

With electric beaters or in your stand mixer, beat the sugar and butter until they become pale yellow and fluffy.

Scrape down the bowl with a rubber spatula, then add in the eggs, one at time, beating briefly, until each is incorporated.

Add half of the flour mixture along with half of the yogurt mixture. Beat at low speed until just incorporated.

Scrape down the bowl with a rubber spatula, then repeat the process with the other half of each mixture, beating again on low until just mixed.

Pour or spoon the batter into your prepared Bundt pan and smooth out the top.

Bake in the preheated oven for about 55-60 minutes, checking it about three-quarters of the way through. If the top is browning too quickly, cover it with foil for the remaining baking time.

Remove from the oven when a wooden toothpick comes out clean and the sides are pulling away from the pan slightly.

Leave to cool for about 10 minutes then invert the Bundt pan on a wire rack. Cool completely before drizzling with glaze.

To make the lemon drizzle, mix the powdered sugar and lemon juice until all the sugar has dissolved. Spoon on to the cooled cake. Sprinkle with the extra lemon zest, if using, to decorate.

Enjoy!

Many thanks to our host, Sue of Palatable Pastime for this great theme and her behind the scenes work. Check out all the other wonderful southern cakes we have for you today!

• Bourbon Praline Bundt Cake from The Sweet Sensations
• Bundt Cake Hummingbird from Merce`s Cake
• Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
• Coconut Bundt Cake from Palatable Pastime
• Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
• Hot Milk Cake from Cookaholic Wife
• Kentucky Butter Bundt Cake from All That's Left are The Crumbs
• Key Lime Bundt Cake from I Love Bundt Cakes
• Lemon Drizzle Pound Cake from Food Lust People Love
• Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
• Peanut Butter Bundt Cake from Tartacadabra
• Sweet Potato Bourbon Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Six-Seed Soda Bread #BreadBakers

The crunch of seeds and chewiness of cranberries make this six-seed soda bread a joy to slice and munch. Slightly sweetened with honey, it’s delicious on its own or spread with butter or cream cheese.

If you’ve never made soda bread because you think it’s boring and plain, this is the recipe for you. Inspired by the six-seed soda bread from River Cottage Everyday* and a rye and honey loaf also from River Cottage author Hugh Fearnley-Whittingstall (published in the Guardian newspaper) this small loaf is anything but. The crumb is light but the seeds and cranberries make each slice delectable.

Best of all, soda bread is super easy, and with all those seeds and sweetened only slightly with the honey, it’s got to be healthy too!

Six-Seed Soda Bread

Serve toasted slices of this lovely bread on your favorite cheeseboard with cocktails or with the cheese course for your dinner party. But for snack time, just a smear of butter is perfection.

Ingredients
1 tablespoon each sunflower seeds, white sesame seeds, black sesame seeds, pine nuts and pumpkin seeds (or 6 tablespoons seedy mix of your choice)
1/2 cup or 40g dried cranberries, chopped
1/2 cup or 120ml plain yoghurt
1/3 cup or 80ml whole milk, plus 1 tablespoon extra for brushing
2 1/2 tablespoons runny honey
1 tablespoon canola or other light oil, plus extra for greasing, if necessary
1 3/4 cups or 220g flour, plus a little extra for dusting
1/2 cup or 63.5g strong bread flour
1 teaspoon baking soda
1/4 teaspoon salt

Method
Mix all the seeds and chopped cranberries together and then set aside 1/4 cup or 35g for topping.

In your measuring jug, whisk together the yogurt, milk, honey and oil, until the honey is fully dissolved and incorporated.

Preheat your oven to 400°F or 200°C. Line a baking pan with baking parchment or a silicone mat, or grease it lightly with oil.

In a large bowl, mix the flours, baking soda, salt and the larger pile of seeds.

Pour the wet ingredients into the mixing bowl and mix well, until a dough start to form. It will still be a little crumbly.

Tip the dough out onto a clean surface and give it a few gentle kneads, till it comes together as a soft dough. Form it into a ball and transfer it to your prepared baking pan.

Make a deep cross with a sharp knife or bread scraper.

Brush the loaf with the milk, then sprinkle it with the remaining seed mix, patting it on the sides so the seed mix sticks. Make sure to get lots of the mix in the cuts.

Bake in your preheated oven for 30–35 minutes, or until the bread is golden-crusted on top and bottom. If the loaf starts to brown too quickly, you can cover it with some foil.

Cool completely on a wire rack before slicing.

Enjoy!

Many thanks to this month’s Bread Bakers host, Mayuri from Mayuri’s Jikoni. As you have probably guessed, her chosen theme is seeded breads. Make sure you check out all the lovely recipes we have for you today.

• Almond Poppyseed Bread from A Day in the Life on the Farm
• Crunchy Seed Braid from All That's Left Are The Crumbs
• Fennel and Poppy Seed Rolls from Mayuri's Jikoni
• Onion & Poppy Seed Bialys from Baking Sense
• Savory Seeded Focaccia from Palatable Pastime
• Seeded Ficelle Bread from Karen's Kitchen Stories
• Siddu from The Mad Scientist's Kitchen
• Six-Seed Soda Bread from Food Lust People Love
• Sugarless Multiseed Rye Bread from CookwithRenu
• Tangzhong Method French Loaf With Seeds from Sneha's Recipes
• Vegan Seeded Challah Bread from Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Cheesy Bean Enchiladas #FoodieExtravaganza

These cheesy bean enchiladas made with pintos and refried beans are flavorful and easy to put together. They make a great vegetarian main course to serve for your Cinco de Mayo celebrations or pretty much any day of the year.

I should say up front that my favorite restaurant enchiladas are filled with ground beef. That's all I ever order at a Tex-Mex restaurant because the cheese ones are too rich and bean enchiladas are never offered. Beans - frijoles - are a side dish, not part of the main course.

This recipe came to me like many of mine do, with a question. Can beans be used to fill enchiladas without making them dry and unpalatable? The answer is a resounding yes, and the trick is mixing refried beans with your whole ones.

The two together, with enchilada sauce and cheese, make a satisfying filling that has become a house favorite. Best of all, these are delicious as leftovers the next day (packed lunches!) and freeze wonderfully. Since it’s only my husband and I at home, that’s very important.

Cheesy Bean Enchiladas

You can use your favorite cheese for these cheesy bean enchiladas, but I love a mix of extra sharp cheddar and either pepper jack or habanero jack. For the refried beans, I tend to use the vegetarian ones since those with lard are rarely available here. This dish will serve eight, with a side dish or salad.

Ingredients
For the filling:
1 can (15oz or 425g) pinto beans, drained and rinsed
7 oz or 200g extra sharp cheddar and/or pepper jack cheese, grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne
1 can (15oz or 425g) refried beans
1 1/4 cup or 295ml red enchilada sauce (My recipe for the sauce: Click here.)

To assemble:
16 corn tortillas
1 1/4 cup or 295ml enchilada sauce

For topping:
3 1/2 oz or 100g extra sharp cheddar and/or pepper jack cheese, grated
3-4 whole jalapeños, sliced - optional
Generous handful sliced black olives -optional

Method
In a large bowl, mix together your pinto beans, cheese, cumin, salt and cayenne pepper. In another smaller bowl, stir together the refried beans and the enchilada sauce. This loosens the canned refried beans, making them easier to stir into the dry ingredients.

Pour the saucy beans into the larger bowl and fold until well combined. Set the filling aside.

Preheat your oven to 350°F or 180°C.

To assemble the cheesy bean enchiladas, start by covering the bottom of a large casserole dish with a thin layer of sauce. 

One by one, fold the tortillas in half and fill with 1/16 of the filling.

Lay them single file, slightly overlapping, in the casserole dish.

Cover with the remaining sauce, the cheese for topping and the sliced jalapeños and olives, if using.

Bake in the preheated oven for 45-50 minutes until the enchiladas are bubbling and the cheese is golden.

Leave to rest for 5-10 minutes, then cut into portions of more or less two enchiladas each to serve.

Enjoy!

It's almost Cinco de Mayo! Get out your blender for my super easy, always perfect margaritas (or perhaps switch it up with a pomelo version) but don't forget to put enchilada ingredients on your shopping list.

This month my Foodie Extravaganza friends are all sharing enchilada recipes, many using the myriad peppers available from Melissa’s Produce, sent to them with compliments. Make sure to check them out in the links below. Many thanks to our host this month, Camilla from Culinary Adventures with Camilla.

An InLinkz Link-up

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Biscoff Swirl Muffins with Biscoff Crumble #MuffinMonday

Never mind plain toast spread with Biscoff cookie butter. Take breakfast or break time to another delicious level with these Biscoff swirl muffins with Biscoff crumble.

I have no idea who first thought of taking the spicy Dutch speculoos cookies and turning them into a spread, but I applaud them. I wouldn’t actually put it on a piece of toast, although I understand many people do, but Biscoff is a great addition to (or topping for) muffins, cakes and cookies. Or fill some sweet dough cinnamon roll style and bake. There are so many uses.

I highly suggest you start with these muffins. Like all muffins made in the traditional muffin manner, they are super easy and they’ll disappear in no time.

This would probably be a good time to say that I am not being paid by the Lotus folks who make Biscoff spread and cookies. I even bought both products myself. Because I like them. I have added Amazon links in the ingredients list, in case you can't find them where you live.

Biscoff Swirl Muffins with Biscoff Crumble

The extra chopped cookies for topping are optional but we loved the crunch. You could also add some nuts or a sprinkle of coarse sugar before baking.

Ingredients
For the muffin batter:
1 3/4 cups or 218g all purpose flour
3/4 cup or 150g sugar
2 teaspoons baking power
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/3 cup or 70ml vegetable oil
1/4 cup or 60ml milk
1 teaspoon vanilla extract
1/2 cup or 145g biscoff spread

For the (optional) crumble topping:
6 biscoff cookies

Method
Preheat your oven to 350°F or 180°C. Line your 12-cup muffin pan with muffin papers.

Roughly chop the six cookies and set them aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. In another smaller bowl, whisk the eggs, oil, milk and vanilla until completely combined.

Pour the wet ingredients in to the dry ingredient bowl and fold until just combined.

Give the Biscoff spread a good stir to loosen it up. If you’ve been keeping in the refrigerator, you can give it a quick zap of 15-20 seconds in a microwave to warm it slightly.

Use a tablespoon to drop dollops of the spread on your batter.

Cut through it all lightly with a knife to swirl the Biscoff spread through the batter. Do not over mix.

Use a spoon or cookie scoop to divide the batter between the 12 muffin cups then top each with the chopped Biscoff cookies and their crumbs.

Bake in your preheated oven for 20-25 minutes or until a toothpick comes out clean.

Cool for a few minutes in the muffin pan, then remove the muffins to a wire rack to cool further.

Enjoy!

Check out the other lovely muffins my Muffin Monday bakers have for you today!

• Biscoff Swirl Muffins with Biscoff Crumble from Food Lust People Love
• Jam-Filled Muffins from Passion Kneaded
• Olive and Bergamot Muffins from Palatable Pastime
• Peanut Butter and Jelly Muffins from Karen's Kitchen Stories
• Wild Violet Muffins with Wild Violet Sugar from Farm Fresh Feasts

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Lazy Homemade Shortbread

Buttery and sweet, with just the right amount of resistance before it crumbles in your mouth, this lazy shortbread shaves minutes off the more traditional method. If the word lazy offends you, just call it easy.

We make most traditional shortbread recipes by cutting cold butter into the flour creating a sort of rough and sandy crumble. But years ago, I needed a quick recipe to make big pans of shortbread for a school function and I came across this one using melted butter instead. I have since made homemade shortbread the more traditional way but I must confess that when I’m in a hurry, I go back to this lazy shortbread time and time again.

Shortbread packages up nicely and would make a special gift for Mother's Day, don't you think?

Lazy Shortbread

If you want to change it up a bit, add some orange or lemon zest to the dough and sprinkle the top with orange or lemon sugar or a little more zest.

Ingredients
2 cups or 250g flour
1 cup or 130g cornstarch
1 teaspoon baking powder
¼ teaspoon salt
Slightly rounded ½ cup or 125g caster or fine grain sugar
1⅛ cup or 250g unsalted butter

To decorate the shortbread:
1 egg white, whisked with a teaspoon of water
2-3 tablespoons coarse grain sugar (I love using my lavender sugar here.)
Optional: edible glitter

Method
Line the bottom of a small 8x8in or 20x20cm pan with baking parchment and preheat your oven to 325°F or 163°C.

Sift the flour, cornstarch, baking powder and salt in to a large mixing bowl. Add in the sugar and stir to mix.

Gently melt the butter in a small pot over a low heat then pour it into the bowl with the dry ingredients and stir until it is well combined and you have a soft, buttery dough.

Tip the dough into your prepared pan and spread it out evenly. Use a knife to score the top into 18 equal pieces. Use a fork or a skewer to poke decorative holes in each piece.

Bake in your preheated oven for about 30 minutes or until the shortbread is begins to brown slightly.
Remove from the oven and brush lightly with the beaten egg white.
Sprinkle the top generously with coarse sugar.

Bake for five more minutes.

Remove from the oven and lightly sprinkle with edible glitter, if using. This is purely for show but I love how it brings out the natural purple in the lavender sugar. Leave to cool for about 10 minutes.

Use a sharp knife to cut the shortbread into pieces where you scored. Leave to cool completely before removing from the pan.

Store in an airtight container once completely cooled. Or wrap some up and give it away!

Enjoy!

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Bolinhos de Bacalhau or Deep-fried Cod Fritters #FishFridayFoodies

These tasty little morsels are called bolinhos de bacalhau in Brazil, where they are a traditional dish and a favorite party food. In English, a literal translation is little cod balls, but deep-fried cod fritters gets the idea across much better.

My first memory of salt cod, that is, cod that has been liberally salted then dried to preserve it, was on a holiday in Portugal. The grocery stores had stacks of salt cod, in bins like we might find a pile of lemons or a display of corn on the cob. I had no idea what to do with such a salty dry ingredient.

It took moving to Brazil to learn several recipes. Since it doesn’t need refrigeration and maintains its nutrients and flavor for several years, salt cod is a staple in many countries. In Brazil, it is often rehydrated and cooked in rich stews or pan-fried with potatoes and served with hard-boiled eggs and olives.

But my favorite recipe is definitely bolinhos de bacalhau, crispy cod fritters made with mashed potato that are deep-fried till crunchy on the outside and tender on the inside.

Bolinhos de Bacalhau or Deep-fried Cod Fritters

Start the preparations for this recipe at least one day before you want to fry your fritters. The salt cod needs to be soaked for a minimum of 24 hours to get rid of the salt and rehydrate the fish.

Ingredients - makes 2 dozen
8 oz or 225g salt cod
1 tablespoon olive oil
1 small onion, minced
2 cloves garlic, minced
Small bunch parsley, thick stalks discarded, finely chopped
2 large eggs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
(1-2 tablespoons flour)

Canola or other light oil for deep-frying

Method
Put the salt cod in a bowl and cover with fresh cool water. If you live in a warm climate, you can put this bowl in the refrigerator. Very important: Change the water at least four times in the next 24 hours.

Meanwhile, you can prepare the rest of the ingredients and refrigerate them until the cod is ready or start the cooking process when the 24 hours is up.

Peel and quarter the potatoes.

Boil in unsalted water until just tender, then mash them with a potato masher or a fork, until there are no lumps. Set aside to cool.

Cut the bones and skin off of the cod and discard. Use the tines of a fork to shred the cod, making sure that you pick out any bones you missed the first time. Use a sharp knife to chop the shredded cod finely.

Sauté the minced onion and garlic until they have softened, in the olive oil over a medium fire. Remove the pan from the stove and mix in the chopped parsley.

Mix the mashed potato and shredded cod with the sautéed onion mixture, the ground peppers and the eggs.

This should be fairly stiff. If need be, add some flour to help it bind. I don’t usually need to add any, but many of the Brazilian recipes suggest that flour may be necessary.

Lay paper towels on top of a wire rack, nearby the stove.

Heat enough oil to cover a 2-tablespoon ball of the mixture (about 2 1/2 in or 6.3cm deep should do it) in a deep fryer or a deep pot on the stove, to about 375°F or 190°C.

Use a tablespoon or a cookie scoop to make small balls and drop them carefully into the hot oil, just a few at a time. Do not crowd the pot.  Traditionally, these should be oval or American-football shaped, but I have a cookie scoop and it’s so much easier!

Fry the bolinhos for several minutes or until they are a lovely golden brown and crunchy on the outside. Use a slotted spoon to carefully remove them from the hot oil and put them on the paper towels to drain. Continue until all of the fritters are cooked.

Serve hot and fresh with some spicy hot sauce or your favorite tartar sauce, if desired.

Enjoy!

This month my Fish Friday Foodies are sharing Latin American seafood dishes so make sure you check out the list below. Many thanks to our host, Karen of Karen’s Kitchen Stories.

An InLinkz Link-up

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Almond Lavender Plum Bundt #BundtBakers

This Almond Plum Lavender Bundt is a rich, buttery pound cake, made with ground almonds and fresh plums, with the subtle floral note of summer lavender.

If you’ve never been in the fields of a lavender farm, it will be hard for me to describe that sweet smell for you. It is so far removed from the often harsh, strong lavender of soaps and cleaning products, although I must confess that having smelled growing lavender, I am also a fan of those.

Every week when I do my laundry, I use not only lavender scented detergent, but also lavender scented clothes softener. It reminds me of summer and warm breezes and Jersey Lavender Farm, a working farm we pass regularly when on the island.

One summer, many years ago, we got to know some temporary neighbors who were staying in the house across from ours while their home was renovated. The couple was delightful, just a bit older than we were, and their eldest daughter was working as the cook in The Sprigs, the tearoom and shop attached to the lavender farm. Not every item on the menu included culinary lavender but a fair share surely did.

While we had visited the farm, we’d never been in The Sprigs. Hearing our neighbors talk about the creative ways their daughter was using lavender in baked goods, I was inspired to add it to mine. As long as one is careful not to put too much, lavender adds a delightfully delicate floral aroma and flavor.

This month my Bundt Bakers are baking up cakes with flowers, another opportunity to let lavender shine.

Almond Lavender Plum Bundt

The butter and ground almonds make this cake super rich. Serve small slices with a hot cup of tea for the perfect snack.

Ingredients
For the Bundt cake:
12 oz or 340g ripe but firm plums (about 5)
1 tablespoon lemon juice
3/4 cup or 170g unsalted butter, at room temperature
1 cup or 200g sugar
4 eggs
3/4 cup or 95g plain flour
2 1/3 cups or 250g ground almonds
1/2 teaspoon vanilla extract
1 teaspoon lavender flowers, fresh or dry
1/2 teaspoon salt

For the icing drizzle:
1/2 cup or 62g icing sugar
1/2 teaspoon vanilla
1 tablespoon milk

For decorating (optional):
2 teaspoons lavender sugar (It's so easy to make - instructions here.)
1 tablespoon toasted almond slivers

Method
Preheat the oven to 350ºF or 180°C. Butter and flour a 10-cup Bundt pan and set aside. Cut your plums in half and remove the stones.

Cut them in half again. I decided to lay some plum quarters at the bottom of Bundt pan so I set aside nine of them and chopped the rest. As you will see farther on, the batter crept under some of the plums so I didn’t achieve the effect I wanted when the cake was turned out of the pan. Next time, I might just chop all of the plums. Toss the plums in a small bowl with the lemon juice and set aside.

Cream the butter and sugar in the bowl of a mixer, beating on a medium-high speed until light and fluffy. Add the eggs one at a time, and beat until fully incorporated. By the third or fourth eggs, the batter looks a little curdy. Do not be alarmed.

Add in flour and beat briefly.

Fold in ground almonds, chopped plums, vanilla, lavender flowers and salt.

If you are trying my trick of lining the bottom of your prepared Bundt with plum quarters, fit them in now. While the look I wanted didn’t turn out, it was nice to have a slice of plum on the top of each piece of cake.

This is a Nordic Ware Blossom Bundt pan.*

Spoon the cake batter into the prepared pan and use a spatula to smooth the top.

Bake for 55-60 minutes or until a skewer comes out clean, covering the top with foil if it starts to get too brown.

To make the drizzle icing, whisk together the powdered sugar with the milk and vanilla, until you make a smooth paste.

Remove the cake from the oven and leave to cool for 10 minutes in the pan. Loosen the edges and middle with a blunt knife. Turn over on a wire cooling rack. Leave the Bundt to cool completely before drizzling the icing over the cooled cake.

Immediately sprinkle with the toasted almonds and lavender sugar, if using.

Each slice is topped with plum!

Enjoy!

Many thanks to this month’s host, Wendy of A Day in the Life on the Farm for this fresh and fragrant theme, as well as her behind the scenes work. Check out all the flowery Bundts we are sharing this month.

• Almond Lavender Plum Bundt from Food Lust People Love
• Chocolate Lavender Bundt from Sweet Sensations
• Eggless Gulkand Bundt Cake from Sneha's Recipe
• Elderflower Pound Cake with Lemon - Elderflower Glaze from The Queen of Scones
• Hibiscus Tea Bundt Cake from Merce´s Cake
• Karkadeh Bundt Cake with Mascarpone Lavender Filling from Katin Špajz
• Lavender & Olive Oil Bundtlettes from I Love Bundt Cakes
• Lemon & Lavender Ricotta Bundt Cakes from Living the Gourmet
• Orange Blossom Bundt from A Day in the Life on the Farm
• Roses and Pistachios Bundt Cake from Nunca es demasiado dulce
• Violets Bundt Cake from Paty Co. Candy Bar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Lavender Sugar

Lavender sugar is so easy to make! Just three ingredients: sugar, lavender and time. Look no farther if you need pretty, beautiful (inexpensive!) favors for wedding or shower favors.

I know people do get married all year round, but as winter turns into spring and summer, the pace seems to speed up. And the warmer weather reminds me of fabulous fragrance of the lavender fields in Jersey, Channel Islands.

A while back I made some lavender sugar just so I could hold on to that memory all year long. With its delicate floral aroma and flavor, lavender sugar is perfect sprinkled on some buttery shortbread, fruit muffins or yogurt. Tomorrow I’ll be sharing an almond lavender Bundt cake decorated with lavender sugar so I thought this was a good time to show you just how easy it is to make.

My culinary grade lavender is from the Jersey Lavender Farm in the Channel Islands. They don’t export the lavender flowers  outside of Europe, but you can buy culinary lavender grown elsewhere on Amazon so I’ll include an affiliate link with the ingredients list.

Lavender Sugar

Lavender sugar makes a great gift for your favorite bakers. It keeps for several months in a sealed jar.

Ingredients
3 1/2 cups or 865g large grain sugar (also called coarse or decorating sugar)
1 rounded tablespoon lavender flowers <affiliate link
Time!

Method
Mix the lavender flowers with the sugar. Store for at least one week in a tightly sealed jar. The fragrance and flavor of the lavender will infuse the sugar beautifully.

If you are giving the lavender sugar as gifts, divide it between some pretty jars. Add fabric and ribbon to decorate.

Enjoy!

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