Triple Berry Bundt Cake with a Chamomile Syrup and Lemon Glaze

Edible flowers are a huge trend for 2023. Luckily, you likely have them growing in your Rise Garden! Floral flavors can be tricky, but they don't have to be. To keep any floral dish from tasting like soap, start easy on the floral flavor and mix it with something fruity or sweet and/or a touch of tart. 

Triple Berry Bundt Cake with a Chamomile Syrup and Lemon Glaze

Prep Time: 20 mins

Cook Time: 60 mins

Total Time: 1 hr 20 mins

Serves: 8p

Ingredients

• 2 1/2 cups all-purpose flour + 2 tbsp all-purpose flour (divided)
• 2 tsp baking powder
• 1  tsp sea salt
• 1 cup unsalted butter
• 1 3/4 cup granulated sugar
• Zest of 1 lemon
• 3 large eggs, at room temperature 
• 1/2 tsp vanilla extract
• 3/4 cup Greek yogurt or buttermilk
• 3 cups mixed berries (1 cup of each variety) 

Chamomile Simple Syrup

• 20 chamomile flowers
• 1/2 cup water
• 1 cup sugar

Lemon Glaze

• 2 cups powdered sugar
• Juice of 1 1/2 lemons
• 1 tbsp unsalted butter, at room temp

Directions

1. Step One: Preheat your oven to 350°F. Grease a 10-cup Bundt pan with butter or a nonstick spray. (We used nonstick spray, which we find has better results.)
2. Step Two: Make the chamomile simple syrup: Place the sugar and water into a non-stick pan. Bring to a simmer on medium-heat, stirring occasionally until the sugar is completely dissolved. Remove from heat and add the flowers. Steep for 15 mins then strain the simple syrup. Let is cool to room temp.
3. Step Three: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Step Four: In the mixing bowl of your stand mixer, cream together the butter, sugar and lemon zest until light and fluffy, about 3-5 minutes. 
5. Step Five: Place the mixer speed on low and then add one egg at a time, scraping down the bowl each time. Add in the vanilla extract and beat for 30 seconds.
6. Step Six: Add 1/3 flour mixture and beat until just combined and then add in half of the buttermilk or greek yogurt. Scrape down the mixture from the side. Add in another 1/3 of the flour and beat. Then add in the remaining flour and greek yogurt/buttermilk. 
7. Step Seven: Toss the berries with the 2 tbsp of flour and then gently fold into the cake batter carefully not to squish the berries. 
8. Step Eight: The batter will be thick. Spoon in into the bundt or cake pan and spread out evenly. 
9. Step Nine: Bake for 60 minutes, rotating the cake 180 degrees mid-way through at 30 minutes. Test the cake with a cake tester or toothpick when there’s 10 minutes left. It may still be very wet but don’t adjust the baking time yet. The toothpick will be clean when the cake is done. 
10. Step Ten: Let the cake pan rest on a wire rack for 30 mins and then invert it. And, drizzle the chamomile simple syrup onto the cake to let it absorb the liquid. Let it cool. 
11. Step Eleven: While it’s cooling, mix together in your stand mixer bowl, the powdered sugar, lemon juice and butter until smooth. Pour the glaze gently over the cake. Let it sit for 20-30 mins and serve!