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3 cups all-purpose flour
3/4 tsp ground cardamom
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup plus 2 Tbs (2 1/4 sticks) unsalted butter, softened
1.5 cups granulated sugar
2 Tbs vanilla bean paste*
4 large eggs
1 Tbs fresh lemon juice
1 cup whole milk

*Alternately, you can use 2 vanilla beans, halved lengthwise and insides scraped, but I find that paste is easier to work with and more cost effective in the long run. 

Note: You will also want electric beaters or a paddle attachment on a standing mixer for this one, I don’t recommend beating the batter by hand. 


8 oz. semisweet chocolate, in small disks or chunks
1.5 cups powdered sugar
1/4 tsp salt
3/4 cup heavy cream
2 Tbs. instant espresso powder
1 tsp lavender extract


Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.

Whisk together the flour, cardamom, baking powder, baking soda, and salt in a medium bowl. In a separate bowl or a stand mixer, beat together the butter and sugar at medium speed, (scraping side of bowl down occasionally), until pale and fluffy, about 5 minutes. Add in the vanilla bean paste (or the scraped seeds from the vanilla bean pods) and beat until well combined, about 1 minute more. Add eggs in, one at a time, beating well after each addition, then beat in lemon juice. Lower the speed to low, and now add the flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into your prepared pan. (I admittedly filled mine a little full. They rose up a bit more than I should have anticipated, so I recommend filling them about 3/4 of the way, not to the top). Smooth out the top surface with a spoon or spatula and tap the pan on the counter a few times to eliminate any air bubbles.

Bake until a wooden skewer inserted into center of cake comes out clean.

If using a large single bundt pan, about 50-60 minutes. Allow to cool in the pan for 1 hour and then invert and cool on the rack before glazing 30 minutes more. 

 If using a mini-bundt pan that yields 6 cakes, bake for 20 mins and then allow to cool in pan another 20 before inverting onto a cooling rack, then cool 10 mins more before glazing. Once you have inverted your cakes, repeat with remaining half of the dough. This recipe yields a minimum of 12 minis, quite possibly more if you fill your pan smarter than I did mine. 

While your cake is cooling, make your glaze:

Place the chocolate, sugar, and salt in a medium sized mixing bowl; set aside. Bring your cream and espresso powder to a gentle boil in a 1-qt. saucepan. Remove from heat and pour over the chocolate. Let the mixture sit for 2 minutes without stirring, then whisk until smooth. Add the lavender extract and stir again.

Pour into a glass container and you are ready to glaze! 

If it starts to thicken up (after about 30 minutes) before you glaze your cakes, you can warm it back up in the microwave in 20 second bursts until it’s your desired consistency again. 

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