Lemon & Elderflower Bundt Cake

Lemon Yoghurt Cake with an Elderflower glaze is very easy to make and it is lemony enough to counter the richness of the traditional Greek Easter Sunday meal.
  • Preheat oven to 350F/180C.
  • Place the coconut oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a bowl and whisk to combine them.
  • Sift over the them the flour and stir gently until they combine and the mixture becomes smooth.
  • Pour the mixture into a greased 9.5 in /24 cm bundt cake pan and bake for 35 minutes. Test to see if it has cooked by inserting a skewer into. If it come out clean the cake is done.
  • While the cake is still hot remove it from the pan and place it on a plate.
  • Make the frosting. Stir gently together the sugar, lemon juice and elderflower cordial. Spoon the frosting over the cake and allow it to set.
Lemon & Rosewater Bundt Cake 9
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Servings:  10
Prep Time:  25 Minutes
Total Time:  1 hour

Related Categories:   Dessert,  


3/4 cup (180ml) coconut oil
2 eggs at room temperature
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup (280gr) Greek yoghurt
1 3/4 cup (385gr) sugar
2 cups gluten free all purpose flour , sifted
1 teaspoon baking soda
1 tablespoon baking powder
Elderflower Icing
1 cup (120gr) sugar
1/4 cup (60ml) lemon juice
3 tablespoons Elderflower Cordial

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