Dandelion Lemon Bundt Cake
Serves: Eight | Prep: 25 min | Cook: 50 min
Ingredients:
Dandelion Lemon Bundt Cake:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 eggs
1/2 cup sugar
1/2 cup honey
1/2 cup olive oil
1 cup butter, melted
1 1/4 cup whole milk
1/4 cup freshly squeezed lemon juive
2 tsp lemon zest
1/4 cup elderflower liqueur
1 cup dandelion petals
Glaze:
1 1/2 cup powdered/icing sugar
1 Tbsp freshly squeezed lemon juice
1 Tbsp elderflower liqueur
Directions:
Begin by picking fresh dandelion heads from an area that has not been sprayed. Gently clean the flowers by placing them in a bowl of cool water to remove any dirt or tiny insects. Drain well and dry thoroughly using a clean towel or a salad spinner. Once dry, carefully pick off the bright yellow petals, leaving the green base behind, as the green parts can taste bitter.
Preheat the oven to 350°F/180°C. Grease a large bundt tin well.
In a jug, whisk together the milk and lemon juice and let it sit for about 5 minutes to slightly curdle.
In a bowl, mix flour, baking soda, baking powder, and salt together.
In another large bowl, whisk the eggs, sugar, honey, olive oil, melted butter, lemon zest, and elderflower liqueur until smooth and well combined. Add the dry ingredients to the wet mixture and whisk just until combined, being careful not to overmix. Gently fold in the prepared dandelion petals. Pour the batter into the prepared bundt tin and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before carefully inverting the tin. Let the bundt cool completely before glazing.
To make the glaze, whisk together powdered sugar, lemon juice, and elderflower liqueur until you reach your desired consistency. Drizzle the glaze over the cooled cake, letting it drip down the sides, and sprinkle with extra dandelion petals for garnish.
**The cake will keep covered at room temperature for up to 5 days.
More Delicious Recipes:
Dandelion Lemon Cookies
Dandelion Syrup
Blackberry Lavender Four Layer Cake with White Chocolate Buttercream
Orange Sugar Butter Cookies
Fresh Watermelon Cake
