Lemon Elderflower Bundt Cake
Course:
Dessert
Yield:
12 Mini Bundt Cakes
Time:
Prep Time: 60 mins., Bake Time: 20 mins.
INGREDIENTS:
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
Glaze:
- ½ cup powdered sugar
- 2 cups granulated sugar
- 1 tablespoon fresh squeezed lemon juice
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
- To prepare bundt cakes: Preheat oven to 350 degrees. Coat two 6-cake mini bundt cake pans with nonstick cooking spray.
- 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.
- 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.
- 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.
- To prepare glaze: Combine powdered sugar, elderflower syrup and lemon juice in bowl; whisk. Drizzle over cooled bundt cakes.
- 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.