Delicately floral and elegantly golden, these lilac mini bundt cakes are a celebration of springtime baking. Infused with the gentle fragrance of lilac blossoms and finished with a pastel violet glaze, they offer a visually enchanting and uniquely aromatic dessert that elevates any seasonal gathering. Their charming presentation and delicate flavor make them an exquisite choice for tea parties, brunches, or as a centerpiece treat.
Why You’ll Love This Recipe
These mini bundt cakes are not only visually stunning but also deliver a subtly floral and buttery flavor profile that stands out from traditional desserts. Whether you’re using fresh lilac blossoms or opting for culinary lavender, this recipe balances gentle botanical notes with classic cake texture. The lilac glaze adds both beauty and an additional floral sweetness, while the mini size makes them ideal for individual servings. Perfect for spring occasions, these cakes are easy to prepare yet impressively elegant.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cakes:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- sugar
- eggs
- milk
- reserved lilac simple syrup
- lemon juice
- fresh lilac blossoms, packed (or use culinary lavender as an alternative)
For the Lilac Glaze:
- icing sugar
- lilac simple syrup
- lemon juice
- violet food coloring (optional)
For the Lilac Simple Syrup:
- water
- sugar
- lilac blossoms, rinsed and packed
directions
- Make the Syrup: In a small saucepan, combine the water and sugar. Heat gently until the sugar is fully dissolved. Remove from heat, add lilac blossoms, and allow to steep for 30 minutes. Strain and cool completely.
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease your mini bundt pans thoroughly.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Incorporate Wet Ingredients: Stir in the lilac simple syrup and lemon juice.
- Combine with Dry Ingredients: Alternately add the flour mixture and milk to the wet mixture, mixing gently after each addition until just combined.
- Add Blossoms: Carefully fold in the fresh lilac blossoms.
- Bake: Divide the batter evenly into the mini bundt pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing from the pans.
- Prepare the Glaze: In a bowl, whisk together the icing sugar, lilac syrup, lemon juice, and food coloring (if using) until smooth and pourable.
- Decorate: Drizzle the glaze over the cooled cakes and garnish with additional lilac blossoms if desired.
Servings and timing
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 mini bundt cakes
Calories per Serving: Approximately 320 kcal
Variations
- Lavender Option: If lilac is unavailable, culinary lavender makes an excellent substitute with a similar floral essence.
- Citrus Infusion: Add a teaspoon of orange zest to the batter for a brighter citrus note.
- Buttercream Topping: Replace the glaze with a lavender buttercream for a more decadent topping.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Sugar-Free Syrup: Use a sugar substitute when making the syrup for a lower-calorie version.
storage/reheating
Store the cooled cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10–15 seconds. For best texture, bring refrigerated cakes to room temperature before serving. Avoid freezing, as the floral glaze may separate upon thawing.
FAQs
What do lilac blossoms taste like in baked goods?
Lilac blossoms impart a light, floral note similar to lavender, but milder and more delicate. They add an aromatic touch without overpowering the dessert.
Can I use dried lilac instead of fresh?
Fresh lilac is preferred for flavor and aroma, but if unavailable, use culinary lavender or dried lilac sparingly, as dried flowers can be more intense.
Are lilac flowers edible?
Yes, lilac flowers are edible, provided they are pesticide-free and properly cleaned. Only the blossoms should be used, as stems and leaves are not suitable for consumption.
Can I use regular bundt pans instead of mini?
You can use a standard bundt pan, but you may need to increase the baking time to approximately 40–45 minutes and monitor doneness with a toothpick.
How can I make this recipe vegan?
Substitute the butter with vegan margarine, the milk with a plant-based milk, and the eggs with flax eggs or a commercial egg replacer.
What food coloring should I use for the glaze?
A gel-based violet or purple food coloring works best to achieve a soft pastel hue. Use sparingly for a subtle effect.
Can I prepare the cakes ahead of time?
Yes, the cakes can be baked a day in advance. Add the glaze just before serving to preserve the visual appeal.
How do I ensure the cakes don’t stick to the bundt pans?
Grease the pans thoroughly with butter or baking spray and dust lightly with flour. Let the cakes cool completely before gently removing.
Can I add nuts or fruit to the batter?
Yes, finely chopped nuts or small pieces of fruit like blueberries can be added, though they may slightly alter the texture.
Is the lilac flavor strong?
The flavor is subtle and elegant. If you prefer a stronger floral presence, increase the amount of lilac syrup slightly.
Conclusion
Lilac Mini Bundt Cakes with Glaze are a charming and fragrant way to celebrate spring. Their soft, buttery crumb and floral notes make them ideal for refined gatherings or a touch of elegance at home. With the versatility to adapt flavors and dietary needs, this recipe is a delightful addition to any baker’s seasonal repertoire.
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Lilac Mini Bundt Cakes with Glaze
- Total Time: 55 minutes
- Yield: 6 mini bundts 1x
- Diet: Vegetarian
Description
Delicately floral and beautifully golden, these soft mini bundt cakes are infused with lilac blossoms and topped with a violet-tinted icing, making them a fragrant and stunning springtime dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 9/16 cup milk
- 2 tbsp reserved lilac simple syrup
- 1 tsp lemon juice
- 1/2 cup fresh lilac blossoms, packed (or culinary lavender)
- 1 1/2 cups icing sugar
- 2 tbsp lilac simple syrup
- 1 tbsp lemon juice
- 3 drops violet food coloring (optional)
- 1/2 cup water (for syrup)
- 1/2 cup sugar (for syrup)
- 1/2 cup lilac blossoms, rinsed and packed (for syrup)
Instructions
- Make the Syrup: In a saucepan, combine 1/2 cup water and 1/2 cup sugar. Heat until dissolved, then remove from heat and stir in 1/2 cup lilac blossoms. Steep for 30 minutes, then strain and cool.
- Preheat oven to 350°F (175°C) and grease mini bundt pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Stir in 2 tbsp lilac syrup and 1 tsp lemon juice.
- Alternate adding the flour mixture and milk to the butter mixture, mixing gently.
- Fold in the fresh lilac blossoms.
- Pour the batter into the prepared mini bundt pans and bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool cakes completely before removing from pans.
- Make the Glaze: Whisk icing sugar, 2 tbsp lilac syrup, 1 tbsp lemon juice, and violet food coloring (if using) until smooth.
- Drizzle the glaze over the cooled cakes and decorate with additional lilac blossoms if desired.
Notes
- You can substitute culinary lavender for lilac if lilac blossoms are unavailable.
- Be sure blossoms are pesticide-free and suitable for consumption.
- The glaze can be colored to match your spring table theme.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt
- Calories: 320
- Sugar: 35g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
