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Lemon Elderflower Bundt Cakes

Lemon Elderflower Bundt Cakes

Ingredients for Mini Bundt Cakes
  • 2 cups Greek yogurt
  • ¼ cup plus 2 tablespoons elderflower syrup*
  • 2 lemons, zested and juiced
  • 3 ⅓ cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
Ingredients for Glaze
  • ½ cup powdered sugar
  • 2 cups granulated sugar
  • 1 tablespoon fresh squeezed lemon juice
Ingredients for Lemon Elderflower Buttercream (Optional)
  • 1 stick (½ cup) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon elderflower syrup*

Directions:

Yield: 12 Mini Bundt Cakes
Prep Time: 60 minutes
Bake Time: 20 minutes
Total Time: 80 minutes


1. To prepare bundt cakes: Preheat oven to 350 degrees. Coat two 6-cake mini bundt cake pans with nonstick cooking spray.


2. In a medium bowl, combine yogurt, 1/4 cup elderflower syrup, lemon zest and juice; whisk to blend. Set aside. In another medium bowl, sift together flour, baking powder and salt; set aside.


3. In a bowl with electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time; mix well. Add reserved yogurt and flour mixtures alternately to mixer bowl and beat until blended.


4. Spoon batter into prepared pans, filling 3/4 full. Bake for 17 to 20 minutes, or until golden and a toothpick inserted in cakes comes out clean. Cool for 10 minutes; invert on wire rack to release cakes. Brush cakes lightly with 2 tablespoons elderflower syrup.


5. To prepare glaze: Combine powdered sugar, elderflower syrup and lemon juice in bowl; whisk. Drizzle over cooled bundt cakes.


6. To prepare buttercream (optional): Combine butter, powdered sugar, lemon juice and elderflower syrup in mixer bowl; beat on medium speed until light and fluffy. Pipe or spoon frosting in the center of glazed bundt cakes.

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