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Lavender-Lemon Bundt Cake

Williams Sonoma
  • 95 minutes
  • Serves 16

INGREDIENTS

1 tbsp

Lavender flowers, dried

1 tbsp

Lemon

4

Eggs

2 tbsp

Honey

1 tbsp

Lemon juice, fresh

1 1/2 tsp

Baking powder

1 tsp

Baking soda

3 cups

Cake flour

1/2 cup

Confectioners' sugar

1 1/2 cups

Granulated sugar

1/2 tsp

Lemon extract

1/4 tsp

Salt

16 tbsp

Butter, unsalted

1 cup

Yogurt, plain