Lemon Lavender Bundt Cake

1. Preheat the oven to 350 F. Take a standard size bundt pan and liberally spray it with cooking spray (don’t forget the middle, I did that once and it wasn’t pretty).
2. In a bowl, whisk together the flour, lavender, baking soda and salt. In another bowl, whisk together the milk, vanilla, lemon juice and lemon zest.
3. In the bowl of your stand mixer, combine the butter and sugar. Beat them together until fluffy with the paddle attachment. Then beat in the eggs one at a time.
4. Turn the mixer speed to low and slowly pour in 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Then pour in the second third of the dry ingredients followed by the last of the wet ingredients. Finish with the last of the dry ingredients until the cake batter is just incorporated.
5. Transfer the batter into the prepared bundt pan and smooth it out evenly with an offset spatula. Get it into the oven and bake the lemon lavender bundt cake for 45 minutes, until it is golden and a toothpick inserted in the center comes out clean.
6. While the cake bakes, prepare the glaze. It’s really easy and so yummy! Just combine the powdered sugar, lemon juice, lemon zest and lavender in a bowl and stir them together. That’s it, just set it aside!
7. When the lemon lavender bundt cake is done, take it out and let it cool for 6-8 minutes in the pan, then carefully turn it out onto a cake plate to finish cooling. While it is still warm, evenly distribute the glaze over the top. Then just slice and serve!