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Lilac Bundt Cakes

Lilac Bundt Cakes: Bake a Delightful Springtime Treat

Embrace spring with Lilac Bundt Cakes, featuring a unique floral flavor that enchants your taste buds.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sugar Essential for sweetness and cake structure.
  • 1 cup Fresh Lilac Blossoms Provides unique floral flavor and aroma. If fresh lilacs are unavailable, substitute with 2 tablespoons of dried lavender.
  • 1 cup All-Purpose Flour The foundation of your cake.
  • 1 tbsp Baking Powder Ensures a nice rise and fluffy texture.
  • 1 tsp Baking Soda Enhances leavening for a light cake.
  • 1/2 tsp Salt Balances the sweetness and boosts flavor.
  • 1 cup Milk Adds moisture; any plant-based milk can be used as a substitute.
  • 1 tbsp Lemon Juice Brightens and enhances the cake’s flavor.
  • 1/2 cup Butter Adds richness to the cake. Use dairy-free butter for a dairy-free alternative.
  • 2 large Eggs Vital for binding everything together.
  • 1/2 cup Water Used to create the lilac-infused syrup.
For the Glaze
  • 1 cup Icing Sugar Creates a sweet drizzle to finish the cakes.
  • 1/4 cup Reserved Lilac Syrup Infuses the glaze with a delightful floral flavor.
  • 2 tbsp Milk for Glaze Helps achieve the desired consistency for the glaze.
  • a few drops Violet Food Color Optional, for a charming visual touch.

Equipment

  • mini bundt pans
  • Food Processor
  • mixing bowls
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Lilac Bundt Cakes
  1. Preheat your oven to 350°F (175°C) and prepare mini bundt pans with non-stick cooking spray.
  2. In a food processor, combine the granulated sugar and fresh lilac blossoms. Pulse until finely mixed.
  3. Whisk together all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
  4. Combine milk and lemon juice in a separate bowl to create a homemade buttermilk and let it sit.
  5. Beat softened butter and lilac sugar together until light and fluffy, then add eggs one at a time.
  6. Gradually add dry mixture to the butter-sugar mixture, alternating with homemade buttermilk; mix just until combined.
  7. Pour the batter into prepared bundt molds, filling each about two-thirds full. Smooth tops and bake for 20-25 minutes.
  8. Prepare lilac syrup by combining sugar and water in a saucepan and steeping with reserved lilac blossoms.
  9. Whisk together icing sugar, reserved lilac syrup, and milk until smooth for the glaze.
  10. Glaze the cooled bundt cakes with lilac syrup and drizzle with prepared glaze before serving.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 1mgCalcium: 4mgIron: 6mg

Notes

Ensure that lilac blooms are fresh and free from pesticides. Store cooled cakes in an airtight container for up to 3 days.

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