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Fresh Elderflower Cake Recipe with Easy Zesty Lemon Curd Topping

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A delicate and fragrant elderflower cake topped with smooth, zesty lemon curd, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ⅓ cup (80ml) buttermilk (or whole milk with 1 tsp lemon juice to curdle)
  • 2 tbsp fresh elderflower heads, gently rinsed (use only the tiny flowers, no stems)
  • For the Zesty Lemon Curd Topping:
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 6 tbsp (85g) unsalted butter, cut into small pieces
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 8-inch cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Fold gently after each addition until smooth and slightly thick.
  6. Gently fold in the fresh elderflower heads, being careful not to bruise them.
  7. Pour batter into the prepared pan, smooth the top, and tap lightly to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and edges pull away slightly.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. While the cake cools, whisk together eggs, sugar, lemon juice, and zest in a small saucepan over medium-low heat. Stir constantly until thickened, about 10-15 minutes.
  11. Remove from heat and stir in butter until smooth. Let lemon curd cool slightly.
  12. Spread the lemon curd generously over the cooled cake.
  13. Slice and serve. Best enjoyed the same day but holds well for up to two days at room temperature.

Notes

Cream butter and sugar until light and fluffy for a tender crumb. Stir lemon curd constantly over low heat to avoid curdling. Let cake cool completely before spreading curd to prevent melting. Fresh elderflowers provide the best flavor; dried can be used with adjustments.

Nutrition

Keywords: elderflower cake, lemon curd, floral cake, summer dessert, easy cake recipe, potluck dessert, afternoon tea cake

Find it online: https://yumnode.com/fresh-elderflower-cake-recipe-with-easy-zesty-lemon-curd-topping/