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Lemon-Lavender Mini Flower Bundts


  • 1 & 1/2 cups butter, softened
  • 8 ounces cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 1 tablespoon lemon zest
  • 1 Tbsp lemon juice
  • 3 cups flour
  • 1/4 teaspoon salt
  • 2 Tbsp dried lavender
  • 2 Tbsp sugar or sparkling sugar
  • Nonstick baking spray
  • Edible flowers, for garnish


  • 1 cup powdered sugar
  • 3 Tbsp heavy cream
  • 1 Tbsp fresh lemon juice


Heat oven to 350°F. Grease or spray a GoodCook mini fluted cake pan with nonstick baking spray.

In a large bowl, cream together butter, cream cheese, sugar, eggs, lemon juice, 1 teaspoon lavender and zest and vanilla. Add flour and salt. Mix just until combined. Set aside.

Mix remaining lavender with sparkling sugar. Sprinkle a small amount of this mixture into the bottom of each fluted cake cup. Top with batter.

Bake 18-20 minutes. While baking, whisk together glaze.

Dip cakes in glaze. Garnish with fresh edible flowers, if desired.

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