Lemon Lavender Cake with Black Elderberry Syrup
Lemon Lavender Bundt Cake with Elderberry Glaze
This cake looks as good as it tastes. With hints of lemon, lavender, and a delicate elderberry syrup glaze, this cake will "wow" your guests in its presentation and taste! The best part? The immune-strengthening* benefit of black elderberry syrup brushed on the top.
Recipe by Tara Snyder (on Instagram @bearnecessities___)
- 2 ½ cups of flour
- 2 teaspoons of baking powder
- ½ teaspoon of baking soda
- 1 cup of butter softened at room temperature
- 3 eggs- room temperature
- 6 egg yolks- room temperature
- 1 ¾ cup of infused lavender cane sugar** see directions below 1¾ cup cane sugar + 2 ½ teaspoons of dried culinary lavender
- 3 teaspoons of vanilla extract
- ⅛ teaspoon of lavender extract
- ½ teaspoon of salt
- ½ cup of milk- room temperature
- 2 cups of powdered sugar
- 4 tablespoons + 2 teaspoons of elderberry syrup
- Milk to thin out the glaze
** lavender infused sugar
- 2 ½ teaspoons of dried culinary lavender
- 1 ¾ cup cane sugar
- Add the lavender to the food processor and blend for 30 seconds to break down the lavender a bit. Then add in the cane sugar and pulse until well mixed. Don’t overmix because the cane sugar will start to turn into powdered sugar.
- Preheat the oven to 350.
- Whisk together dry ingredients and set aside.
- For the wet ingredients making sure the eggs and milk are at room temperature are all at room temperature. This helps the cake bind together correctly. Using a stand mixer with a paddle attachment mix the butter until creamy. Add in the lavender infused sugar and cream the mixture. It should be well whipped and creamy. Then add in the eggs preferably one at time. Then add lemon zest, vanilla, and lavender extract and mix well.
- Scrape the sides and continue mixing until smooth and creamy.
- Sift your dry ingredients together.
- Starting with the dry ingredients mix a bit into the stand mixer and then add a bit of the room temperature milk alternating the flour and milk ending with the milk.
- Using a pastry brush, brush the inside of your bundt pan with a neutral oil and sprinkle with a light layer of almond flour. To prevent your cake from sticking.
- Pour the batter into the bundt pan.
- Tap the pan on the floor or counter a few times until the air bubbles have been removed.
- Place the bundt pan on a cookie sheet and bake for 45-50 minutes or until you can insert a knife and it comes out clean. If your oven cooks faster or slower you might need to adjust the time.
- Remove from the oven and let cool for 15 minutes.
- Turn the bundt pan upside on a plate to cool. If the cake doesn’t come out you can help release the sides using a knife or a small spatula.
- While the cake is cooling, make the glaze.
- For the glaze whisk powdered sugar and elderberry syrup in a bowl. Add 1 tablespoon at a time of milk to thin out the glaze if needed.
- Drizzle on the bundt cake once it’s been cooled.
- If you’re making this cake ahead of time wait to glaze.
- Wrap the cake well and keep it refrigerated up to 3 days before eating. Remove from the fridge and let the cake warm up to room temperature before glazing.
- Best if eaten within 4-5 days.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.