A delicious, buttery bundt cake with lemon & floral notes. A classic butter cake batter baked with homemade Elderflower sirup instead of regular sugar. Perfect for the first warm afternoons outside in the sun.
- Prep Time: 10m
- Cook Time: 1h
- Total Time: 1h 10m
- Serves: 12 slices
- Yield: 1 Bundt Cake
- Category: all recipes, baking, Spring, sweets, Vegetarian
Ingredients
For the cake batter
- 200 grams butter (at room-temperature) & more for greasing
- 4 eggs
- 250 milliliters Elderflower sirup
- 250 milliliters greek yoghurt
- 360 grams light spelt flour or white flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- zest of 1 organic lemon
For the glazing
- 60 milliliters Elderflower sirup
- 75 grams powdered sugar
- 250 milliliters greek yoghurt
Instructions
- Preheat oven to 175° Celsius and lightly butter a bundt cake tin & dust with flour.
- Start beating the butter with an electric mixer. Slowly add 1 egg after the other and keep mixing to incorporate. In a small bowl combine flours, baking soda & powder, salt & lemon zest.
- Once the eggs have incorporated slowly pour in the sirup. Add the flour mixture, alternating with the greek yoghurt.
- Pour batter into prepared cake tin and bake at 175° Celsius for 55-60 Minutes.
- Meanwhile prepare the glaze. Combine sirup with powdered sugar in a small bowl. Mix with a spoon until smooth. Add greek yoghurt and stir to combine.
- Once the cake has cooled completely pour glaze over the cake and let drip off. Keep cake in an airtight container for up to 3 days.
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