I’m so excited to be traveling with my best friend from high school to some places I’ve been dying to visit: Charleston, SC and Savannah, GA. This trip is long overdue! My friend lives in Seattle, which is on the other side of the country from me (in Texas!) It is so nice to finally be able to actually do more than just catch up.
Because I have a birthday coming up, I’m using this trip as an early celebration. I mean, I cannot think of two better places to celebrate than these two food meccas! I cannot wait to update you on all of the amazing food finds along the way. Make sure to check out my Instagram to keep up with all of my tasty travels!
Now that is officially spring, I wanted to feature a feminine and floral cake. This bundt cake is light yet buttery and warm. It has a tender crumb (which is essential in my book), and a fragrant almond/lavender glaze. It pairs very well with coffee tea. So if you’re having any bridal or baby showers this cake is perfect! I think the royal icing flowers make the perfect added touch, but your welcome to serve the cake on its own shining glory!
Steep the lavender buds in the milk for the cake and glaze overnight. (Refrigerate)
Line and spray a bundt cake pan with nonstick cooking spray and preheat oven to 350 degrees.
Mix the softened butter and sugar together in a large bowl.
Add eggs one at a time. Mix well after each addition
Stir flour, baking powder, and salt together.
Strain milk and reserve for batter.
Alternate the flour with the milk. Finish with almond extract.
Spread into pan and bake for 55-60 min (or until a Tootpick comes out clean.
Let cool completely in the pan. Once it has cooled, gently run a knife along the edges of the pan, and flip the cake over onto a plate. (Place the plate on the bottom of cake before flipping over)
Stir the glaze ingredients together and drizzle over cooled cake.
Top with candy flowers and lavender buds (If desired)