Description
Delightful lilac bundt cakes infused with the delicate flavor of lilac blossoms, perfect for special occasions or a sunny afternoon treat.
Ingredients
- 1 cup sugar
- ½ cup packed fresh lilac blossoms (can substitute with lavender)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- 1 tsp lemon juice
- 1 stick butter (softened)
- 2 eggs
- ½ cup water
- ½ cup sugar (for syrup)
- ½ cup packed fresh lilac blossoms (for syrup)
- 1 ½ cups icing sugar (plus more as needed)
- 2 tbsp reserved lilac simple syrup
- 1 tbsp milk (plus more as needed)
- Few drops violet food coloring
Instructions
- Combine 1 cup of sugar and ½ cup of lilac blossoms in a food processor, pulse until the petals break down.
- Whisk together 1 ½ cups of flour, 1 tsp of baking powder, ¼ tsp of baking soda, and ¼ tsp of salt in a small bowl.
- Mix ½ cup of milk with 1 tsp of lemon juice in a measuring cup and let sour slightly.
- Cream together the softened butter and lilac sugar until smooth in the bowl of a stand mixer.
- Add the eggs one by one, ensuring complete incorporation before adding the next.
- Gradually mix in one-third of the flour mixture, followed by half of the soured milk, repeat until all ingredients are combined.
- Spray your mini bundt cake mold with non-stick spray and evenly distribute the batter among the molds.
- Bake for 20 to 25 minutes, testing with a toothpick to check for doneness.
- Prepare the lilac-infused syrup by combining ½ cup of sugar and ½ cup of water in a saucepan; heat until it simmers.
- Remove from heat, add the lilac blossoms, and cover to steep while the cakes finish baking.
- Strain the syrup, reserving 2 tbsp for later; in a bowl, whisk together icing sugar, reserved lilac syrup, and 1 tbsp milk until smooth.
- Brush the tops of the cakes with lilac syrup after baking and drizzle glaze on top, allowing it to set.
Notes
Ensure to use fresh lilac blossoms and adjust the sweetness levels to your taste. Pair with tea or lemonade.