Lemon and Rosewater Bundt Cake
By Sue Lau | Palatable Pastime
This month as part of the #BundtBakers group, it is my first time hosting. I had been wanting to do some baking with some type of edible flower or essence and thought of which themes might best reflect this. My mind settled on the book and film for The Secret Garden, which is one of my favorite happy family movies, as it is set in the 19th century, reflects childhood and discovery, and the love of summer, beautiful things, flowers and of course, tea.
I decided on doing a rose cake and wanted to pair it with lemon, that fruit being very summery of course to me. I had several things for rose sitting around- Monin rose syrup, edible dried rosebuds, rose extract and also rosewater. I decided on the rosewater, because it seemed very traditional to me, being an essence heavily used in the 19th century both for culinary use as well as a perfume.
If you scroll past the recipe you will see a round up of wonderful cake recipes that reflect the theme. I hope you enjoy them all! Until next time-
Lemon and Rosewater Bundt Cake
- 6 ounces soft unsalted butter
- 2-1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon extract
- 1 teaspoon rosewater
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups whole milk
Rosewater Glaze ingredients:
- 1 cup sifted confectioners sugar
- 2 teaspoons rosewater
- 1/4 teaspoon lemon extract
- 1 teaspoon vanilla powder or vanilla sugar
- few drops heavy cream (to adjust consistency)
- food grade/ tea grade organic dried rosebuds for cake garnish (optional)
- Preheat oven to 350ºF.
- Grease and flour a 10-inch Bundt pan.
- In an electric mixer, cream together butter and granulated sugar until fluffy.
- Add eggs one at a time along with extracts and rosewater.
- Sift together the flour, baking powder and salt.
- Add flour mixture to mixer alternatively with whole milk; continue to run mixer until batter is very smooth.
- Place batter in prepared Bundt pan.
- Bake in the preheated oven for 60-70 minutes until a toothpick can be inserted and removed without wet batter on it (mine baked for 65mins).
- Remove cake from oven and rest in pan for 15 minutes, then invert onto a wire rack to finish cooling.
- Once cool, stir together sifted confectioners sugar, rosewater, extracts and vanilla powder until smooth.
- Divide mixture into two bowls; tint one half with a drop of red food coloring.
- Adjust both mixtures with a few drops of cream at a time until it is a good drizzling consistency.
- Drizzle cake alternatively with pink and white drizzle; garnish with rosebuds (if desired- I didn’t eat these, just used them for decoration).
From the kitchen of palatablepastime.com
The Secret Garden #BundtBakers
hosted by Sue of Palatable Pastime
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.