Description
A floral twist on a classic treat, these lilac bundt cakes blend fresh lilac blossoms with rich vanilla notes for a delightful spring dessert.
Ingredients
- 1 cup sugar
- ½ cup packed fresh lilac blossoms (or 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
- Preheat your oven to 350°F (175°C).
- Pick the lilac blossoms from the stem, discarding leaves and stems.
- Combine 1 cup of sugar and ½ cup of lilac blossoms in a food processor and pulse until petals are mostly broken down.
- Whisk together the flour, baking powder, baking soda, and salt in a small bowl.
- Combine ½ cup of milk and 1 tsp lemon juice in a separate measuring cup and let sit to sour slightly.
- Cream together the softened butter and lilac sugar until smooth and creamy in a stand mixer.
- Add the eggs one by one, ensuring each is fully incorporated.
- Mix in one-third of the flour mixture, followed by half of the soured milk, and repeat until combined.
- Generously spray the mini bundt cake mold and distribute the batter evenly.
- Bake for 20 to 25 minutes, checking for doneness with a toothpick.
- Prepare the lilac-infused syrup by combining ½ cup sugar and ½ cup water in a saucepan and simmering.
- Remove from heat, add lilac blossoms, cover to steep until cakes finish baking, then strain.
- Whisk together icing sugar, reserved syrup, and 1 tbsp milk to form a glaze, then add violet food coloring.
- Brush the tops of the baked cakes with lilac syrup and cool before transferring to parchment paper.
- Drizzle the glaze on cooled cakes and let set.
Notes
Using fresh lilac blossoms maximizes flavor. Consider adding lemon zest for extra zing.
