Lemon Chamomile Honey Bundt Cake

A subtly sweet cake with earthy, floral notes alongside bright and sunny lemon flavors. Blanketed in a sweet and glossy, honey kissed glaze. This Lemon Chamomile Honey Bundt Cake exudes elegant charm.

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• This Lemon Chamomile Honey Bundt Cake showcases style & sophistication
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• A cake inspired by a retro bundt pan
• Quality Ingredients = Quality Results
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This spring my inner groovy, vintage goddess is having a moment and it'd be a shame to not allow her to flow freely. I've shed my closet of all skinny jeans and slender heels in favor of flowing floral fabrics, wide legged pants and cute as can be clogs.

This Lemon Chamomile Honey Bundt Cake showcases style & sophistication

I've partnered up with Bob's Red Mill, a company I deeply respect and admire, to create a series of recipes and recipe videos. I want the videos to be special, honest and brimming with character. The recipe for this Lemon Chamomile Honey Bundt Cake came out of a longing to showcase my style and heart, and translate that directly into a recipe. Check out my Nectarines and Crème Pink Peppercorn Honey Cake for another fun and fancy cake recipe.

Did you know I studied Interior Design in college? I've always had an obsession with design, color, texture and shape. So, when I laid eyes on this Crown Bundt Cake Pan by Nordic Ware, the designer in me saw the lines of the Pacific Science Center built for the 1962 World's Fair in Seattle.

Then, when I first baked a cake in this pan and revealed the warm mahogany colored bundt, I saw the swooping architectural lines of the 1962 Broyhill Brasilia furniture line. A collection I've pined over for years.

Coincidentally, the Brasilia line was first introduced at the 1962 World's Fair, in the Seattle Science Center. How's that for full circle?

More bright & citrusy cake recipes

I'm here for research, design, testing and detail

My point is, details and design matter to me. I refuse to crank out work just to keep up with trends. I research, test, retest and create. Then I write and edit. I put love and thought into everything I make. Most of all, I fully experience (and appreciate) the struggle within the journey it takes to produce quality work.

It isn't easy but it's my way. And I feel good about it.

A cake inspired by a retro bundt pan

This Lemon Chamomile Honey Bundt Cake was inspired by the retro shape of the bundt pan, and that style is carried through in the flavors of the recipe and the styling of the images and video. I was compelled to let my inner flower child take over and direct this project.

I imagined myself in that field of wildflowers, much like the earthy and floral chamomile tea flowers I used to infuse this Lemon Chamomile Honey Bundt Cake. Flowers need sunshine, so I brightened up the recipe with lots of sunny lemon in both the cake and the glaze. And what would the 60s be without free-love? I added in a sticky kiss of sweetness with a slow drip of locally sourced honey.

Details are what make this Lemon Chamomile Honey Bundt Cake memorable

The fresh-picked chamomile flowers were hand-foraged from my own backyard and used to adorn the Lemon Chamomile Honey Bundt Cake with flower power. The recipe defined the props, the styling and even the outfit I wore while filming the recipe video. Details are what make this Lemon Chamomile Honey Bundt Cake memorable. Details matter to me.

Quality Ingredients = Quality Results

Quality ingredients are a very important detail and knowing that I was using trusted products helped me let loose. For this Lemon Chamomile Honey Bundt Cake, I used a tried and true combination of quality ingredients to to bake up an airy, tender and flavorful cake. There are a few key ingredients that give this lemon bundt cake it's character and charm.

• Bob's Red Mill Pastry Flour creates an airy and tender crumb. The fine grind of the pastry flour translates to a more delicate and desirable cake texture. You can absolutely use all purpose flour but the pastry flour makes the cake all the more tender.
• Chamomile tea is steeped in milk to flavor this Lemon Chamomile Honey Bundt Cake. So using a quality tea, that's fresh and hasn't been in the pantry for years is key. Loose leaf has a more pronounced floral flavor, so I prefer that. But it's ok to use bagged tea too.
• Fresh lemons give this cake it's bright and citrusy flavor. You just can't beat the freshness of lemon zest and lemon juice working together in a recipe.
• Honey gives the cake a naturally sweet depth. A good quality, richly toned honey will come through in both the cake and the glaze.

Steep the chamomile tea in milk and honey

The chamomile tea steeps in the milk and honey. Imbuing the light floral flavor into the mixture. Which, in turn, will scent the entire cake with soft, flowery, honey sweetness. It's a small thing with a big impact.

Bundt pans are one of my favorite magic tricks because they do all of the hard work for me

This Heritage Crown Bundt has never failed me. You just mix together the ingredients and pour them into an intricately designed, well-buttered and floured pan, then throw it in the oven. In less than an hour, you flip it on to a plate to reveal the most swoon-worthy sculpted cake you've ever laid your third eye on.

Poke channels in the bundt cake for the syrup to flow in and fill the cake with flavor and moistness

After the Lemon Chamomile Honey Cake bakes, it gets one more layer of flavor. This additional step fills the whole cake with floral lemony flavor and keeps it moist throughout. It's a simple and significant step.

• First, use a wooden skewer to poke holes all over the bottom. This creates little channels that run through the cake for the lemon chamomile honey syrup.
• Then, pour the lemon chamomile honey syrup over the bottom of the cake, it runs down the channels and fills the cake with moisture and sweet, floral flavor.
• Next, allow the cake to cool in the pan for 30 minutes. Then gently flip and plop it out onto a serving plate so the glazed side is on the bottom. Using a pastry brush, brush the top and sides with the remaining glaze.
• To finish, for a show-stopping cake, adorn the cake with freshly picked chamomile flowers. Obviously this is optional but it really adds to the ambiance!

The flavors in this Lemon Chamomile Honey Bundt Cake are subtle, soft and satisfying

The floral notes, bright citrus and a mellow sweetness from the honey combine in a delicate and dreamy cake. I hope this cake encourages you to embrace your inner flower child and slow down. Find yourself in a flowing sundress, frolicking barefoot through a field of wildflowers and blissfully picnicking under the warm spring sunshine, sharing a slice of Lemon Chamomile Honey Bundt Cake with someone you love.

This post was made is in partnership with Bob’s Red Mill. Follow Bob’s Red Mill on Facebook and Instagram, or check out bobsredmill.com to shop their impressive lineup of whole grains and much more. 

Thank you for supporting me and the brands that I love to share!

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