Dandelion Bundt Cake
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: one 9-10" bundt
 
Ingredients
  • FOR THE CAKE:
  • 2¼ cups All-purpose Flour
  • 1½ cups Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 3 large Eggs
  • ½ cup Olive Oil(use one that's high quality, but mild tasting)
  • 1 stick(8 ounces) Butter, melted
  • 1¼ cups Whole Milk
  • ¼ cup Lemon Juice
  • zest of 1 Lemon
  • ¼ cup St Germain (elderflower liquor - can use a lemon liquor or milk instead, but highly recommend the St Germain)
  • 1 cup Dandelion petals, gently packed(wash dandelion heads, shake dry, and cut off petals at base of head. Ok to have some green attached)
  • FOR THE ICING:
  • 2 cups Confectioners Sugar
  • 2 tablespoons St Germain (can substitute lemon juice)
  • Water, as needed
Instructions
  1. FOR THE CAKE:
  2. Preheat oven to 350 degrees.
  3. Grease and flour a 9-10 cup bundt pan and set aside.
  4. Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
  5. Place the milk and lemon juice in a small bowl and whisk together. Let sit 5 minutes.
  6. In another bowl, add the eggs, olive oil, melted butter, lemon zest, St Germain, and milk/lemon juice mixture. Whisk together until well combined and smooth.
  7. Add the mixture to the bowl of dry ingredients and whisk until just combined.
  8. Add the dandelion petals and fold in to evenly disperse.
  9. Pour the batter into the prepared bundt pan.
  10. Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
  11. Let cake cool completely, then invert onto a serving dish.
  12. FOR THE ICING:
  13. Place the confectioners sugar in a small mixing bowl. Add the St. Germain and whisk in until smooth - add water as needed to get icing to a thick but pourable consistency.
  14. Pour the icing over the top of the cooled cake, letting it drip down the sides.
  15. Top with a sprinkle of dandelion petals.
  16. Cake will keep covered, at room temperature for about 5 days.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2020/05/24/dandelion-bundt-cake/