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
Units
Scale
- 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
