Honey and lavender take center stage in our tender Bundt cake.Where butter would add competing flavors and a pound cake-like texture, the addition of a neutral oil allows all the ingredients to shine through and provides an ultra-moist crumb.A final dusting of lavender sugar gives this cake a regal shine.

Honey-Lavender Bundt Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  2 cups (400 grams) granulated sugar, divided1 tablespoon (3 grams) dried culinary lavender (see Notes)1 cup (224 grams) neutral oil5 large eggs (250 grams), room temperature½ cup (170 grams) plus 2 tablespoons (42 grams) honey, divided2 tablespoons (10 grams) packed lemon zest (about 3 large lemons)1 teaspoon (4 grams) vanilla extract2½ cups (312 grams) unbleached cake flour1¼ teaspoons (3.75 grams) kosher salt½ teaspoon (2.5 grams) baking soda1 cup (240 grams) sour cream, room temperature InstructionsPreheat oven to 300°F (150°C).In a spice grinder, combine ¼ cup (50 grams) sugar and lavender; process until lavender is finely ground and mixture is combined.Transfer to a small bowl, and add remaining 1¾ cups (350 grams) sugar, stirring until well combined.In a large bowl, whisk together 1½ cups (300 grams) lavender sugar, oil, eggs, ½ cup (170 grams) honey, lemon zest, and vanilla

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