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

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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