Elderflower bundt cake, Use up the elderflower cordial for baking in this Bundt Cake. Lemon verbena scented bundt cake and drizzled with sweet elderflower syrup.
Elderflower cordial recipe here. The bundt pan in the recipe is a kugelhopf bundt pan (Affiliate Link).
Elderflower Bundt Cake
Lemon verbena infused bundt cake with an elderflower glaze
Ingredients
Prepping the Bundt Pan
- 30 gm Butter 2 tbsp
- 60 gm All purpose Flour ¼ Cup
Lemon Verbena Bundt Cake
- 6 L Eggs Separate yolks and whites
- 260 gm Butter 2¼ Stick
- 225 gm Sugar 1 cup + 2 tbsp
- 125 ml Milk ½ Cup
- 360 gm All purpose flour 3 cups
- 3-4 Sprigs Lemon Verbena leaves
- 2½ tsp Lemon Zest
- 3½ tsp Baking Powder
Elderflower Glaze
- 3 tbsp Elderflower Cordial
- 100 ml Icing Sugar 1 cup
Instructions
Prepping the Bundt Pan
Using a pastry brush, brush the butter into every nook and corner of the bundt pan. Generously dust the pan with flour.
Flip the pan and tap out all the excess flour.
Lemon Verbena Bundt Cake
In a small pan, heat the milk and the lemon verbena leaves. Remove from heat and let it come to room temperature.
Preheat the oven to 180 °C / 350° F and prep the bundt pan.
In a bowl fitted with the whisk attachment of a stand mixer, add the egg whites and whisk until stiff peaks are formed. (You can either transfer the egg whites into another bowl and use this one for mixing the other ingredients or use another bowl for the rest of the ingredients.)
In a bowl fitted with a paddle attachment of a stand mixer, add the butter, sugar and lemon zest. Cream until light pale, fluffy and light. Add and beat one egg yolk at a time.
Add the lemon verbena infused milk.
Sift the dry ingredients (all purpose flour + baking powder) into the bowl. On the lowest speed mix all the ingredients.
You can either fold the egg whites into this mixture or you can add it slowly into the bowl when its mixing the ingredients (make sure its on the lowest speed). The lighter you mix it the fluffier and lighter the cake will be.
Scoop the cake batter into the bundt pan using an ice cream scoop and make sure its spread equally all around the pan.
Tap the pan gently couple of times on the kitchen counter. Bake for 45-50 minutes or until the top is golden and fluffy to touch.
Once baked, remove from oven. Let it rest for a couple of minutes. I like to remove the bundt while it is still kind of warm from the pan, it has worked the best for me. Be very gentle and quick when you flip it on a cake board or a cooling rack.
Elderflower Glaze
In a small bowl, add the icing sugar and elderflower cordial. Gently whisk or mix using a small spatula until its completely mixed.
If you want it runnier, add more cordial. If you want it thicker add more icing sugar
Pour the glaze on the bundt cake when its completely cooled.
Garnish with few elderflowers if you have or you can even use candied lemon verbena leaves.
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