1 tablespoon butter
3 cups plus
2 tablespoons flour
1 cup sugar
Zest of one whole lemon
¾ cup local extravirgin olive oil
⅔ cup milk
1 tablespoon lemon extract or liqueur
1 tablespoon baking powder
¾ cup local honey
3 sprigs lavender
Preheat oven to 325°. Grease an 11-cup bundt pan with butter
and dust with 2 tablespoons flour. Set prepared pan aside.
With an electric mixer on medium-high speed, beat eggs and sugar together until pale yellow,
about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and extract and stir with a
wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
Spoon batter into bundt pan, and smooth out top with the back of the spoon.
Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean,
about 40 minutes. Transfer cake to a wire rack to let cool completely in its pan.
Meanwhile heat the honey and lavender sprigs in a small saucepan over medium-low heat for
about 7 minutes.
Remove from heat, remove lavender sprigs, and once the cake is cool, remove from pan and drizzle the
honey over the top of the cake.