Meyer Lemon Elderflower Cake

Directions

• PREPARE THE GLAZE
• The night before you plan to make the cake, add 1 tbsp dried lavender to a half cup of Elderflower Liqueur (St-Germain). Let sit overnight in a jar, then strain the liquid and discard lavender.
• MAKE THE CAKE
• Preheat oven to 350°.
• In the bowl of your stand mixer, add butter and sour cream. Beat on medium until butter looks smooth and creamy. Scrape sides with a spatula and continue mixing for another 1-2 min.
• Add sugar slowly and continue to beat until fully combined and the mixture appears light and fluffy – approx 3-5 min. Scrape sides of bowl and mix for another 1 min.
• Break 2 whole eggs one at a time into a ramekin or small bowl and add to mixer. Wait until each egg is mixed in before adding the next. Next, add the 2 egg yolks one at a time.
• Add elderflower liqueur and ¼ cup of the tonic water. The tonic water will make the mixture look curdled initially, but this will smooth out once the flour is added.
• Add half of the flour and mix until the batter looks smooth, then add the remaining tonic, followed by the remaining flour. Mix for 3-5 more min until batter is smooth.
• Stir in zest. If you prefer a stronger meyer lemon flavor you can add more zest to your cake.
• Spray your bundt pan with non-stick vegetable oil cooking spray then dust with flour. Alternatively you can use shortening instead of cooking spray, but I find the spray more manageable.
• Cook at 350° for 45 min or until a wooden toothpick/skewer comes out clean when poked in the middle. If you are concerned about the cake getting too brown, move to a lower rack.
• About 10 min before the cake is done, prepare the sauce.
• PREPARE THE SAUCE
• Mix 1 cup sugar, with ¼ cup water, and ½ cup Elderflower liqueur, and the juice of half a meyer lemon in a saucepan over medium high heat.
• Bring to a boil then add 1 stick (1/2 cup) butter. Stir until butter is melted and let simmer until cake is done.
• Once cake is done, pull from the oven and poke multiple holes deep into the cake throughout.
• Pour sauce over cake until thoroughly soaked. Don’t be afraid to use a good amount of the sauce. Let cake soak for 10-15 min.
• Place a flat plate over the cake pan then flip over and lightly tap to loosen cake from pan.
• Remove bundt pan carefully.
• LAVENDER ELDERFLOWER GLAZE
• Mix 3-4 Tbsp lavender-infused St. Germain to 1½ cups confectioner’s sugar, and add 1 drop of rose water (optional). Mix thoroughly. If you want the glaze to be thinner, add more liquid until desired consistency. I prefer a thicker glaze for presentation. To achieve the bright lavender color, I used a drop fuchsia and one drop purple Americolor food dye. Adjust colors as you see fit for your needs.
• Place cake on a wire rack over a cookie sheet.
• Pour glaze over cooled cake.
• Pour extra glaze on as desired.