Lemon Lavender Bundt Cake
  • 2 cups of sugar
  • 3 eggs
  • 1 cup of butter, softened
  • 6 oz. of lemon yogurt
  • 2 teaspoons of dried lavender buds
  • 2¼ cups of flour
  • ½ teaspoon of salt
  • 1 teaspoon of baking soda
  1. Preheat oven to 325°F. In a large mixing bowl, combine sugar, eggs, butter and beat at low speed until evenly blended. Stir in lemon yogurt and dried lavender. Add in remaining ingredients, increase speed to medium, and beat for 3 minutes.
  2. Pour batter into a greased Bundt or tube pan. Bake for 60 to 70 minutes. Let cake cool on a wire rack before inverting cake onto serving plate.
Recipe by Herb 'n Cowgirl at https://herbncowgirl.com/loads-of-lavender/