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Hibiscus Meyer Lemon Sour Cream Bundt Cake

Shanna
A moist, sweet, tart bundt cake made with tropical hibiscus and meyer lemons. Drizzled with a bright hibiscus icing.
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Prep Time 30 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients
  

  • 2 ¼ cups all purpose flour 292 g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon dried hibiscus flower powder
  • 1 cup butter 226 g, room temperature
  • 2 cup caster sugar 450 g
  • 3 tablespoon Meyer lemon zest
  • 3 large eggs room temperature
  • ⅓ cup Meyer lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream 240 g, room temperature (full fat Greek style yogurt also works)

For the glaze:

  • 2 cups confectioners sugar well sifted
  • 2-3 tablespoon hibiscus simple syrup

Instructions
 

For the cake:

  • Pre-heat oven to 350 Deg F. Grease a 10 cup bundt pan well. Use a spray with flour in it or brush well with DIY bundt pan release ( see blog post for details).
  • In a medium bowl sift together the flour,  baking powder and baking soda 2 times. Whisk in the salt and hibiscus powder. Set aside
  • In a large mixing bowl cream the butter until light and fluffy 3-4 minutes. While this is mixing, measure the sugar into a bowl, then add the lemon zest, Rub between your fingers until the zest is well mixed with the sugar. Add this to the butter and mix again another 3-4 minutes. Add in the eggs one at a time, mixing well between each, scraping down the sides of the bowl when necessary. 
  • Using the bowl the sugar was in, whisk together the lemon juice, vanilla extract and sour cream. Alternate adding this mixture with the flour mixture until just combined and no flour streaks remain. Stir a few times with a spatula to get everything from the bottom of the bowl mixed in. 
  • Pour the batter into the prepared bundt cake pan and smooth the top. The bundt pan should be about a little over ¾ of the way full. You don’t want it all the way filled.
  • Bake for 60 minutes or until a toothpick or skewer inserted into the middle comes out clean.  Let cool for 10 minutes then invert onto a wire cooling rack. Let cool completely before transferring to a plate or cake stand, before adding the icing. 

For the icing:

  • Sift the powdered sugar and whisk in the hibiscus simple syrup a table spoon at time until you reach the consistency and color you like. Drizzle over the cake. Cake is best served within a few days of baking. Keep covered with plastic wrap ( cling film) or in an airtight c