lilac cake with matcha glaze (gluten-free)
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
for the cake
  • 2 cups lilac blossoms, plus more for decorating
  • 1½ (300 grams) cups sugar
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon extract
  • zest of 1 lemon
  • 5 large eggs, at room temperature
  • 3 tablespoons milk
  • 1¾ cups + 2 tablespoons (220 grams) gluten-free flour blend, such as Bob's Red Mill 1 to 1 Flour
for the glaze
  • 1½ cups (170 grams) confectioner's sugar
  • ½ teaspoon powdered matcha tea
  • 1 tablespoon fresh lemon juice (from about ¼ of a large lemon)
  • 1½ tablespoons milk, more if needed
Instructions
  1. Preheat the oven to 350°F. Thoroughly butter a 8-10 cup capacity bundt pan, dust with flour and tap out the excess.
  2. Combine the sugar and lilac blossoms in the bowl of a food processor and pulse a few times, just until the flowers are chopped into small bits. Over blending the sugar can cause the cake to become gummy.
  3. In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, baking powder, vanilla extract, lemon extract, lemon zest, and sugar/lilac mixture until well combined.
  4. Add the eggs one at a time, beating well after each addition. The mixture may look slightly curdled. After you've added the final egg, scrape the sides of the bowl down and beat at high speed for 3 minutes. Stir in the milk.
  5. Turn the mixer on low speed and sprinkle the flour in gradually, mixing just until combined. The batter will be smooth and thick but still pourable. Pour and scrape the batter into the prepared pan.
  6. Bake it for 30 minutes, then check the cake. If the top is browning too quickly, lightly tent the pan with foil. Check frequently, cooking for an additional 10-15 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Place the pan on a cooling rack. After 10-15 minutes run a sharp knife around the edges of the cake to loosen and turn it out of the pan to cool completely on a rack.
  8. While the cake cools, combine the glaze ingredients in a bowl and mix well until bleded. Drizzle over the room temperature cake, sprinkle with lilac blossoms if desired, and serve.
  9. Cake will last up to 5 days wrapped tightly in plastic wrap and stored in the refrigerator.
Recipe by oh honey bakes at https://ohhoneybakes.com/lilac-cake-matcha-glaze-gluten-free/