Dandelion Bundt Cake

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.