Lilac Bundt Cakes
These charming lilac bundt cakes are a delightful spring dessert, featuring enchanting floral flavors and a whimsical appearance that makes them perfect for any gathering.
Ingredients
For the cake
- 1 cup Fresh lilac blossoms Ensure they are pesticide-free.
- 1 cup Granulated sugar
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Milk
- 2 tablespoons Fresh lemon juice
- ½ cup Unsalted butter (softened)
- 3 large Eggs
For the glaze
- 1 cup Powdered sugar
- 1 cup Water (for syrup) To be heated and mixed for syrup.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Carefully pluck fresh lilac blossoms, discarding stems and leaves.
- In a food processor, pulse lilac blossoms with granulated sugar until mostly broken down.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate cup, mix milk with fresh lemon juice and let sit for 5-10 minutes.
Mixing
- Cream together the softened butter and lilac sugar mixture until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and soured milk to the creamed mixture until fully combined into a smooth batter.
Baking
- Spray mini bundt cake mold with non-stick cooking spray.
- Fill bundt cavities with batter, leaving space for rising.
- Bake for about 20-25 minutes; check with a toothpick.
- Let cool in the pan, then transfer to a wire rack.
Final touches
- Prepare lilac syrup by heating equal parts sugar and water until dissolved, add additional lilac blossoms, steep and strain.
- Whisk together powdered sugar with reserved lilac syrup and a splash of milk until smooth.
- Brush bundt cakes with lilac syrup and drizzle with glaze before serving.
Notes
Ensure to use fresh lilac blossoms and wash them thoroughly. If lilacs are unavailable, lavender can be used as a substitute. Store cooled cakes in an airtight container.