Lemon Elderflower Mini Bundt Cakes

A Hallmark Original Recipe

In Dater’s Handbook, Cass has an “inner sweets monster” that can’t be tamed. The fun-loving Robert indulges it, while the sophisticated George disapproves. Could there be a clearer indication of which man is right for her? Our Lemon Elderflower Mini Bundt Cakes are refined enough for any taste, and would tempt anyone to steal an extra bite.

 

Yield: 12 Mini Bundt Cakes

Prep Time: 60 minutes

Bake Time: 20 minutes

Total Time: 80 minutes

 

INGREDIENTS

Mini Bundt Cakes:

• 2 cups Greek yogurt
• 1/4 cup plus 2 tablespoons elderflower syrup*
• 2 lemons, zested and juiced
• 3 1/3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature

Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon elderflower syrup*
• 1 tablespoon fresh squeezed lemon juice

Lemon Elderflower Buttercream (optional)

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 2 cups powdered sugar
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon elderflower syrup*

*Elderflower syrup (such as Norm’s Farms), elderflower cordial or elderflower liqueur (such as St Germain) can all be used interchangeably for this recipe. Elderflower syrup is called elderflower cordial in the UK. Contrary to the name, the cordial does not contain alcohol. Both elderflower syrup and elderflower cordial are easy to source on line and are available at health food and specialty grocery stores. Elderflower liqueur is widely available in larger liquor stores. To prepare elderflower liqueur syrup, combine equal parts elderflower liqueur and sugar in saucepan, heat until sugar is dissolved and cool.

 

DIRECTIONS

1. To prepare bundt cakes: Preheat oven to 350 degrees. Coat two 6-cake mini bundt cake pans with nonstick cooking spray.
2. In a medium bowl, combine yogurt, 1/4 cup elderflower syrup, lemon zest and juice; whisk to blend. Set aside. In another medium bowl, sift together flour, baking powder and salt; set aside.
3. In a bowl with electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time; mix well. Add reserved yogurt and flour mixtures alternately to mixer bowl and beat until blended.
4. Spoon batter into prepared pans, filling 3/4 full. Bake for 17 to 20 minutes, or until golden and a toothpick inserted in cakes comes out clean. Cool for 10 minutes; invert on wire rack to release cakes. Brush cakes lightly with 2 tablespoons elderflower syrup.
5. To prepare glaze: Combine powdered sugar, elderflower syrup and lemon juice in bowl; whisk. Drizzle over cooled bundt cakes.
6. To prepare buttercream (optional): Combine butter, powdered sugar, lemon juice and elderflower syrup in mixer bowl; beat on medium speed until light and fluffy. Pipe or spoon frosting in the center of glazed bundt cakes.