• 1/ 2 cup St. Germain elderflower liqueuer
• 1 tablespoon dried lavender

To Make the Lavender-Infused Elderflower Liqueur

Method

• Step 1

  The night before you plan to make the cake, add dried lavender to elderflower liqueur. Let sit overnight in a jar, then strain the liquid and discard lavender.

For the Cake

• 3/ 4 cup butter
• 1/ 2 tablespoon sour cream
• 2 whole eggs
• 2 egg yolks
• 1 1/ 2 cups sugar
• 1 tablespoon St. Germain elderlfower liqueur
• 1 1/ 2 cups all purpose flour
• 1/ 2 cup fever tree elderflower tonic water
• 1 lemon, zested

To Make the Cake

Method

• Step 1

  Preheat oven to 350°F. Spray your bundt pan with non-stick vegetable oil cooking spray then dust with flour.

• Step 2

  In the bowl of stand mixer, beat butter and sour cream on medium until looks smooth and creamy. Scrape sides with a spatula and continue mixing for another 1-2 minutes. Add sugar slowly and continue to beat until fully combined and the mixture appears light and fluffy, about 3-5 minutes. Scrape sides of bowl and mix for 1 more minute.

• Step 3

  Add 1 egg at a time, waiting until each is fully incorporated until adding the next. Then add the yolks. Add elderflower liqueur and ¼ cup tonic water. The tonic water will make the mixture look curdled, but this will smooth out once the flour is added.

• Step 4

  Add half the flour and mix until the batter looks smooth, then add the remaining tonic, followed by the remaining flour. Mix for 3-5 more minutes until batter is smooth. Stir in zest. If you prefer a stronger Meyer lemon flavor you can add more zest to your cake.

• Step 5

  Bake for 45 minutes or until a wooden toothpick/skewer comes out clean when poked in the middle. About 10 minutes before the cake is done, prepare the sauce.

For the Sauce

• 1 cup sugar
• 1/ 2 cup elderflower liqueur
• 1/ 4 cup water
• 1/ 2 lemon, juiced
• 1 stick butter

To Make the Sauce

Method

• Step 1

  Mix all ingredients in a saucepan over medium heat. Bring to a boil then add butter. Stir until butter is melted and let simmer until cake is done.

• Step 2

  Once cake is done, pull from the oven and poke multiple holes deep into the cake all over the top. Pour sauce over cake until thoroughly soaked. Let cake soak for 10-15 minutes.

• Step 3

  Place a flat plate over the cake pan then flip over and lightly tap to loosen cake from pan. Remove bundt pan carefully.

For the Lavender Elderflower Glaze

• 1 1/ 2 cups confectioner's sugar
• 1 drop rose water, optional
• 1/ 2 cup elderflower liqueur
• 1 tablespoon dried lavender

To Make the Lavender Elderflower Glaze

Method

• Step 1

  Mix 3-4 tablespoons lavender-infused St. Germain with the confectioner's sugar, then add 1 drop of rose water if using. Mix thoroughly. If you want the glaze to be thinner, add more liquid until desired consistency. To achieve the bright lavender color, I used a drop fuchsia and one drop purple Americolor food dye. Adjust colors as you see fit for your needs.

• Step 2

  Place cake on a wire rack over a cookie sheet. Pour glaze over cooled cake.