Dandelion Cake Recipe

Dandelion Cake Recipe

Delight your taste buds with this unique Dandelion Cake recipe. Made with fresh dandelion heads and a hint of lemon, this cake is a refreshing twist on a classic dessert. Perfect for special occasions or as a delightful treat anytime!

Ingredients

• 2 cups fresh dandelion heads
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
6. Gently fold in the dandelion heads, lemon zest, and lemon juice.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze.
11. Drizzle the glaze over the cooled cake.

Prep Time: 30 minutes

Yield: 8 servings

This Dandelion Cake recipe is a unique and delightful dessert option. The fresh dandelion heads add a subtle floral flavor that pairs perfectly with the tangy lemon zest and juice. The cake is light and moist, with a tender crumb that will melt in your mouth. Each bite is a delightful burst of flavor that will make you rethink what a cake can be.

Nutrition Information per serving:

Calories: 320

Total Fat: 12g

Saturated Fat: 7g

Cholesterol: 70mg

Sodium: 350mg

Total Carbohydrate: 50g

Dietary Fiber: 1g

Sugars: 30g

Protein: 4g

This Dandelion Cake recipe is perfect for any occasion. Whether you’re hosting a spring brunch or celebrating a birthday, this unique cake will impress your guests and leave them wanting more. The dandelion heads not only add a beautiful touch to the cake’s appearance but also provide a subtle earthy flavor that complements the sweetness of the cake.

To begin, gather your fresh dandelion heads. Make sure to select ones that are young and vibrant. Wash them thoroughly and remove any green parts, keeping only the yellow petals. The petals will be the main ingredient for adding that unique dandelion flavor to the cake.

The cake batter comes together easily. Cream together the softened butter and sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the dry ingredients. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in the dandelion heads, lemon zest, and lemon juice.

Bake the cake in a preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before drizzling it with a tangy lemon glaze. The glaze adds a touch of sweetness and enhances the lemon flavor of the cake.

Serve the Dandelion Cake at room temperature for the best flavor and texture. Each slice is a delightful combination of soft cake and delicate dandelion flavor. Your guests will be impressed by the unique twist on a classic dessert, and you’ll have a new addition to your repertoire of favorite cake recipes.