Vanilla Floral Bundt Cake with Hibiscus Glaze
PREP: 25 MINUTES
COOK: 35 MINUTES
SERVINGS: 6 - 8 SERVINGS
This classic sweet vanilla pound cake is baked beautifully in our 6 cup Floral Heart Bundt Pan. This moist and simple cake is topped with a floral hibiscus glaze made from hibiscus tea for a delightful addition of flavor as well as a pink color presentation. A smaller cake size than our classic 10 cup Bundt pans that makes it easy to share on Valentine’s Day or Mother’s Day for a stunning display.
6 Cup Bundt Cake:
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2/3 cup plain yogurt
- 2 bags Hibiscus tea
- 1 cup water
- 1 3/4 cups Confectioners’ sugar, sifted
- 2 tsp fresh lemon juice
- 1-3 Tbsp brewed Hibiscus tea, cooled
Before prepping cake, brew hibiscus tea for later. In 1 cup of boiling water, brew tea bags, covered, for 8-10 minutes (for deeper color, brew longer). Set aside and cool completely.
Preheat oven to 350° F. Prepare pan with baking spray and use a pastry brush to evenly coat the details of the pan. In a small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling only 3/4 full. There could be a small amount of batter left over. Tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cake cool for 10 minutes before inverting onto a cooling rack.
While cake is cooling, mix the rest of glaze ingredients. To the Confectioners’ sugar, add lemon juice and cooled brewed tea, adding 1 tablespoon at a time and up to 3 tablespoons for desired consistency and color. Drizzle glaze over cooled cake when ready to serve.
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