Elderflower & Lemon Bundt Cake Recipe

Recipe

Elderflower & Lemon Bundt Cake

Citrus, Floral and Beautifully Elegant. A Bundt Cake Made for Sunny Get Togethers

An elderflower and lemon bundt cake that's light, fragrant and full of delicate flavour. A soft lemon sponge brings bright citrus freshness, while the elderflower icing adds a sweet, floral finish. Decorated with wild flowers for a pretty touch.

The perfect cake for spring celebrations, summer garden parties or afternoon tea.

Watch Recipe Video

Ingredients

375g Caster Sugar
250g Unsalted Butter, at room temperature
3 Tbsp Vegetable Oil
5 Large Eggs, at room temperature
275g Self Raising Flour, sifted
125g Almond Flour/Ground Almonds
1.5 Tsp Baking Powder
150ml Whole Milk
35 Drops Foodie Flavours Lemon Flavouring
250g Icing Sugar
20 Drops (adjust to taste) Foodie Flavours Elderflower Flavouring
Edible Flowers (optional)

Instructions

Servings 12 / Prep time 20 mins / Cook time 50 mins

Preheat the oven to 180°C/160°C fan. Lightly grease a 25cm Bundt tin with butter, then dust the inside of the tin with flour.
Cream together the sugar, butter and oil in a bowl for 2 mins, until light and fluffy.
In a separate bowl, mix together the flour, almond flour and baking powder.
Add the eggs to the sugar and butter, along with a third of the dry ingredients. Mix until just combined.
Pour in the milk with the remaining dry ingredients and mix.
Fold in lemon flavouring.
Add the mixture to the tin and bake in the oven for approx. 50 mins. The cake should be golden brown and a cake tester/cocktail stick should come out clean when inserted into the cake.
Leave the cake in the tin for 15 mins, then carefully turn upside down onto a wire rack to cool.
Once cool, sift the icing sugar into a bowl and add the Elderflower flavouring. Gradually mix in small amounts of cold water until the icing is thick but pourable.
Spoon the icing over the top of the cake, letting it drip down the sides.
We used edible flowers to decorate.