Lemon Lavender Bundt Cake | Edible Bozeman

Ingredients

• 3 cups plus 1 tablespoon cake flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 8 ounces (2 sticks) unsalted butter, room temperature
• 2 cups less 2 tablespoons granulated sugar
• 1 tablespoon culinary-grade dried lavender flowers (TerraWorks)
• 3 large eggs, lightly beaten
• 1 cup plus 2 tablespoons well-shaken buttermilk
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 2 tablespoons fresh lemon juice
• ½ cup powdered sugar, sifted if lumpy
• 1–2 tablespoons milk or cream
• 1 tablespoon fresh lemon juice