This lilac bundt cake is inspired by the grace and tragedy of Queen Guinevere of Arthurian legend—a touch of floral elegance to a medieval feast!
A Journey Through Arthurian Legend
From the golden halls of Camelot, where courtly grace and chivalry reign, to the mist-veiled shores of Avalon, where magic lingers in the trees — this is a feast told in two parts.
We begin where stories often do: with kings and queens, knights and the noble heart of the realm. We will sample the delicate beauty of Guinevere’s table, the strength of Lancelot’s knightly fare, the warmth of Igraine’s hearth, and the legacy of King Arthur himself.
Then we journey onward — into the wild and the mystical. To Merlin the wanderer, Morgan le Fay, the Lady of the Lake… and finally to Avalon, the isle of healing and immortality.
Let this be your invitation — to dine in Camelot, and awaken in Avalon.
A Feast in Camelot: Guinevere
Beloved wife of King Arthur and secret lover of the knight Lancelot, Queen Guinevere is a beautiful yet tragic figure torn between love and duty. Caught between her loyalty to the crown and her forbidden love for Lancelot, Guinevere’s tale is one of longing and regret. Scented with the aroma of fresh lilacs, these delicate cakes are a tribute to her beauty and her elusive yet unforgettable character. Flavoured with lilac-scented sugar and a perfumed syrup, these mini bundt cakes reflect the sweetness and fleeting love of Queen Guinevere.
Ingredients
Lilac blossoms: This cake uses fresh lilacs which have a very short blooming window. As beautiful as they are, lilacs actually have a fairly subtle aroma which is why I use both fresh blossoms in the cake as well as a soaking syrup. Due to their short blossoming period, it may be difficult to acquire fresh lilacs. This cake can be made with dried lavender instead. The instructions for using lavender are in the recipe below.
Be sure to use blossoms that you know have not been treated or sprayed with chemicals or pesticides. Pick the blossoms from the stem and discard the leaves and stems which can impart a bitter flavour. It does take a bit of time to do this, but it also gives you the opportunity to check for bugs or blemishes!
Mini Bundt pan: This recipe makes approximately 9 mini bundt cakes. I used a pan from Nordic ware. Alternatively, this recipe can be made in a small 6-cup bundt pan, or doubled to fill a standard 12-cup bundt pan.
How to Make Lilac Bundt Cakes
Make the lilac sugar
Pick the blossoms from the stem and discard the leaves and stems which can impart a bitter flavour. Check for bugs and blemishes. Combine the sugar and lilac blossoms in a food processor. Pulse until the petals are mostly broken down but don’t over blend. Set aside.
Make the cake batter
In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Whisk together to combine. In a small measuring cup combine the milk and lemon juice.. Whisk together and set aside.
In the bowl of a stand mixer combine the softened butter and lilac sugar. Beat using a paddle attachment until the butter and sugar are fully incorporated and creamy. Scrape down the sides as needed and beat until combined.
Add the eggs one at a time to the mixer, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed.
Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the soured milk and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the milk. Add the last of the flour mixture and beat on low just until the batter is fully combined.
Bake the cakes
Preheat the oven to 350°F. Spray a mini bundt cake mold generously with non-stick or bakers’ spray. Drop the cake batter into the mini bundt cake pan, making sure to fill in all the crevasses. Spread the batter evenly and tap the cake pan a few times on the counter to remove any air pockets.
Bake the cakes for 20 to 25 minutes until a toothpick comes out clean and the top springs back once touched. Transfer to a rack.
Make the soaking syrup
While the cake is baking, make the lilac infused syrup. In a small saucepan, combine the sugar and water. Place over medium high heat and bring to a simmer, stirring until the sugar is completely dissolved.
Once the syrup comes to a simmer, remove from the heat and add the lilac blossoms. Cover and let steep until the cakes have finished baking. Strain and discard the blossoms. Set aside two tablespoons of the syrup to use in the glaze.
Make the glaze
In a small bowl, whisk together the icing sugar, lilac syrup, and milk. Whisk until smooth. Add a little violet food colouring. Add more milk or icing sugar as needed to create a pourable glaze that isn’t too runny.
Serve the Lilac Bundt Cakes
As soon as the cakes are finished baking, transfer the pan to a wire rack. Generously brush the tops (or what will be the bottoms) of the cake with the syrup. Let cool for no more than 5 minutes. Turn the cakes out of the pan onto the rack.
Brush to tops of the mini cakes with more syrup and let cool. Once the cakes are cool, drizzle with the glaze and allow to set. Enjoy!
