Description
Mini Bundt Cakes with Edible Flowers are individual-sized, moist vanilla or lemon cakes, decorated with edible blooms and a light glaze or dusting of powdered sugar. These delicate floral cakes are both beautiful and delicious, offering a perfect bite-sized celebration of the season.
Ingredients
Units
Scale
- For the Cakes:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract (or lemon extract for a citrus version)
- 1 cup sour cream or Greek yogurt
- Zest of 1 lemon (optional)
- For the Glaze (optional):
- 1 1/2 cups powdered sugar
- 2–3 tbsp lemon juice or milk
- 1/2 tsp vanilla extract
- For Decoration:
- Edible flowers (pansies, violas, chamomile, lavender, etc.)
- Powdered sugar for dusting (optional)
- Edible gold leaf or sprinkles (optional)
Instructions
- Prepare the Cakes:
- Preheat oven to 350°F (175°C). Grease and flour a mini Bundt cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla or lemon extract and zest.
- Alternate adding dry ingredients and sour cream. Mix until smooth.
- Spoon batter into mini Bundt pans, filling each about ⅔ full.
- Bake for 20–25 minutes or until golden and a toothpick comes out clean. Cool completely before decorating.
- Make the Glaze (Optional):
- Whisk powdered sugar with lemon juice or milk and vanilla until smooth. Drizzle over cooled cakes.
- Decorate:
- Top each cake with edible flowers, either over glaze or directly on the cake.
- Optional: dust with powdered sugar or add a touch of edible gold leaf for extra elegance.
Notes
- Use only food-grade edible flowers, and rinse gently before use.
- These cakes can also be flavored with lavender or almond extract for variety.
- Perfect as a plated dessert or wrapped as a gift.
Nutrition
- Calories: ~320
- Sugar: ~28g
- Sodium: ~150mg
- Fat: ~16g
- Saturated Fat: ~10g
- Unsaturated Fat: ~5g
- Trans Fat: ~0.2g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~80mg
