Description
Delight in these delicate Lilac Mini Bundt Cakes featuring the fragrant floral flavor of fresh lilac blossoms, enhanced with a lemon-soaked milk mixture and finished with a lilac-infused simple syrup and violet-hued glaze. Perfect for a springtime treat or special occasion.
Ingredients
Scale
Lilac Mini Bundt Cakes
- 1 cup sugar
- ½ cup packed fresh lilac blossoms (or substitute with lavender blossoms)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- 1 tsp lemon juice
- 1 stick (½ cup) butter, softened
- 2 eggs
Lilac Simple Syrup
- ½ cup water
- ½ cup sugar
- ½ cup packed fresh lilac blossoms (or substitute with lavender blossoms)
Lilac Glaze
- 1 ½ cups icing sugar, plus more as needed
- 2 tbsp reserved lilac simple syrup
- 1 tbsp milk, plus more as needed
- Few drops violet food colouring
Instructions
- Prepare Lilac Sugar: Pick fresh lilac blossoms from the stems, discarding leaves and stems to avoid bitterness. Combine blossoms and sugar in a food processor and pulse until petals are mostly broken down but not fully blended. Set aside.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Sour the Milk: In a measuring cup, combine milk and lemon juice, whisk, and let sit to curdle slightly.
- Cream Butter and Lilac Sugar: Using a stand mixer with paddle attachment, beat softened butter and lilac sugar until creamy, scraping down sides as needed.
- Add Eggs: Add eggs one at a time, beating well after each addition and scraping the bowl sides to ensure uniform mixing.
- Combine Batter: Alternately add dry flour mixture and soured milk in thirds to the mixer, beginning and ending with flour. Beat gently on low speed until just combined after each addition.
- Prepare Bundt Pans: Generously spray mini bundt cake molds with non-stick spray to ensure easy release.
- Fill and Bake: Spoon batter evenly into molds, spreading to fill crevices. Tap pans on countertop to release air bubbles. Bake at 350°F for 20-25 minutes or until a toothpick inserted comes out clean and top springs back to touch.
- Make Lilac Syrup: While baking, simmer water and sugar in a small saucepan until sugar dissolves. Remove from heat, add lilac blossoms, cover, and steep until cakes are done. Strain blossoms and reserve syrup, setting aside 2 tablespoons for the glaze.
- Mix Glaze: In a bowl, whisk together icing sugar, reserved lilac syrup, and milk until smooth. Add violet food colouring to desired shade. Adjust consistency with milk or icing sugar until pourable but not runny.
- Brush Cakes and Cool: Right after baking, place cakes on wire rack and brush tops (which will be the bottoms once removed) with lilac syrup. Let cool up to 5 minutes, then invert cakes onto parchment paper.
- Finish: Brush tops with more syrup and allow cakes to cool completely. Drizzle with lilac glaze and let set before serving. Enjoy the aromatic and elegant treat!
Notes
- Fresh lilac blossoms must be edible variety and pesticide-free; alternatively, use culinary lavender for a similar floral note.
- Ensure to remove all stems and leaves from blossoms as they can impart bitterness.
- The lemon juice in milk acts as a buttermilk substitute, tenderizing the cake crumb.
- Non-stick spray with flour is recommended for bundt molds to ensure cakes release cleanly.
- Adjust glaze thickness to preference for drizzle or thicker coating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 190
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Lilac cake, floral dessert, mini bundt cakes, spring dessert, flower infused cakes, floral glaze, lilac syrup
