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Elderflower and Orange Bundt Cake
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Elderflower and Orange Bundt Cake
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With inspiration from Meghan Markle and Prince Harry's wedding cake, this Elderflower and Orange Bundt Cake is fit for a princess. With delicate floral and citrus flavors and the perfect crumb, Elderflower and Orange Bundt Cake would be great served at Mother’s Day or any spring or summer celebration.

Prep time
Bake/Cook time
0:55 to 0:60
12-16 slices
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Elderflower and Orange Bundt Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:55 to 0:60
Yield :
12-16 slices



  • 2 teaspoons dried elderflowers
  • 1 cup water
  • 2 1/2 cups unbleached, all-purpose flour*
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup salted butter, room temperature
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • Zest of one large orange
  • 5 eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 1/4 cup Elderflower liqueur, such as St. Germain™


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Place 2 teaspoons dried elderflower in glass measuring cup. Pour 1 cup boiling water over and let steep for 5 minutes. Strain through a fine mesh strainer; set aside. [Note: an herbal elderflower tea bag may be used in place of the dried flowers.]
  2. Preheat oven to 325°F.  Grease and flour bundt pan.
  3. Whisk flour, cornstarch, baking powder, and salt together. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange juice, vanilla, and zest. Add eggs, 1 at a time, scraping down sides and bottom of bowl as needed. Beat in sour cream.
  4. In 3 additions, add flour mixture on low speed, alternating with 3/4 cup of elderflower tea, beginning and ending with flour. Scrape bottom and sides of bowl as needed.
  5. Pour batter into prepared pan. Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean or with a few crumbs.
  6. Remove cake from oven and poke all over with a thin skewer. Brush hot cake with elderflower liqueur. (You may not use all of it.) Let cake sit in the pan for 5 minutes.
  7. After 5 minutes, place a wire cooling rack on exposed part of cake.
  8. Flip cake onto rack and let sit for a minute. Lift pan off of cake. (If cake does not release, run a knife along edges and invert again, giving pan with rack secured underneath, a few shakes.)
  9. Let cake cool completely.
  10. Make the glaze: Whisk powdered sugar with orange juice and milk. Glaze will seem thick and loosen as it is whisked.
  11. Whisk thoroughly before adding additional milk. Place cake and wire rack on a rimmed cookie sheet. Spoon glaze over cake and let set for at least 15 minutes before serving.


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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