Lemon Lavender Bundt Cake

serves 12

3 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
2 ½ cups granulated sugar
3 large eggs
2 Tbsp Meyer lemon zest
⅓ cup lemon curd
1 Tbsp culinary lavender
¼ cup lemon juice plus 1 Tbsp lemon juice for glaze
½ tsp vanilla
8 oz. plain Greek yogurt
½ cup powdered sugar
Baking spray

Heat oven to 350°F. Spray Bundt pan with baking spray. Combine dry ingredients - flour, baking soda, salt and culinary lavender – in a medium bowl and stir with a fork or whisk.  

Beat butter in electric mixer 2 - 3 minutes, until lightened color and texture is reached. Slowly add granulated sugar, then eggs. Add lemon zest, lemon curd, vanilla and lemon juice. Blend well. Add flour mixture and Greek yogurt in stages, alternating and mixing at low speed.

Pour batter into greased Bundt pan and bake 1 hour. Cool 10 minutes in pan. Invert pan and remove cake. Let cool completely on wire rack. Once cake is cooled, whisk together 1 tablespoon lemon juice and ½ cup powdered sugar. Pour glaze over cake and serve.