Photo: Whitney Ott; Food Styling: Mary-Claire Britton; Prop Styling: Audrey Davis
Active Time
15 Mins
Total Time
2 Hours
Yield
Serves 16 (serving size: 1 slice)

This delightfully floral pound cake is a super fun and elegant twist on the classic 7-Up pound cake—not to mention, a most delicious introduction to elderflower if you’re not familiar with its flavor. Easy to whip up and incredibly impressive, this elderflower dessert is a fantastic option for your next dinner party. The floral notes from the elderflower liqueur and tonic water, as well as the lemony tart glaze, perfectly balance the pound cake’s richness. You can find elderflower tonic water at grocery stores such as Whole Foods and Fresh Market, but you can also order it online if you have trouble tracking it down locally. You will have leftover tonic—but don’t worry, that’s just a perfect excuse to make yourself an elderflower gin and tonic to enjoy while your cake bakes. While the flower flavor in this fabulous cake certainly shines, it isn’t at all overbearing. 

How to Make It

Step 1

Preheat oven to 350°F. Beat butter on medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, and beat until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Stir in liqueur and zest.

Step 2

Add flour and tonic water alternately to butter mixture, beginning and ending with flour, beating on low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Step 3

Bake in preheated oven until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. (Tent with aluminum foil after 45 to 50 minutes to prevent excessive browning, if necessary.)

Step 4

Cool in pan on a wire rack 15 minutes; invert cake onto rack, and cool completely, about 30 minutes. Spoon Lemon-Elderflower Glaze over cake.

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