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Export 15 ingredients for grocery delivery
Step 1
FOR THE CAKE:
Step 2
Preheat oven to 350 degrees.
Step 3
Grease and flour a 9-10 cup bundt pan and set aside.
Step 4
Place the flour, sugar, salt, baking soda, and baking powder in a large mixing bowl. Whisk together and set aside.
Step 5
Place the milk and lemon juice in a small bowl and whisk together. Let sit 5 minutes.
Step 6
In another bowl, add the eggs, olive oil, melted butter, lemon zest, St Germain, and milk/lemon juice mixture. Whisk together until well combined and smooth.
Step 7
Add the mixture to the bowl of dry ingredients and whisk until just combined.
Step 8
Add the dandelion petals and fold in to evenly disperse.
Step 9
Pour the batter into the prepared bundt pan.
Step 10
Bake in preheated oven for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean.
Step 11
Let cake cool completely, then invert onto a serving dish.
Step 12
FOR THE ICING:
Step 13
Place the confectioners sugar in a small mixing bowl. Add the St. Germain and whisk in until smooth - add water as needed to get icing to a thick but pourable consistency.
Step 14
Pour the icing over the top of the cooled cake, letting it drip down the sides.
Step 15
Top with a sprinkle of dandelion petals.
Step 16
Cake will keep covered, at room temperature for about 5 days.
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