Lemon Marigold Bundt Cake
"Lemon Marigold Bundt CakeA zesty and floral cake made with fresh lemon juice and marigold petals for a bright and aromatic flavor."
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A zesty and floral cake filled with fresh lemon juice and edible marigold petals, creating a bright and aromatic flavor profile. Perfect for springtime gatherings or afternoon tea.
ingredients
- 2 1/2 cups all-purpose flour
- 1 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
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup edible marigold petals
steps
- 1.
Preheat oven to 350°F and grease a bundt pan.
- 2.
In a bowl, whisk flour, baking powder, baking soda, and salt.
- 3.
In a separate bowl, cream butter and sugar until light and fluffy.
- 4.
Beat in eggs one at a time, then add lemon juice and zest.
- 5.
Slowly mix in half of the flour mixture, then add sour cream and milk.
- 6.
Mix in remaining flour until batter is smooth.
- 7.
Gently fold in marigold petals.
- 8.
Pour batter into prepared pan and bake for 45-50 minutes.
- 9.
Let cake cool before removing from pan.
- 10.
Serve dusted with powdered sugar or a lemon glaze.
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