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Irresistible Lemon Elderflower Layer Cake

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A light and moist lemon sponge cake layered with a creamy elderflower buttercream frosting, perfect for celebrations and springtime treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ tsp (10 g) baking powder
  • ½ tsp (3 g) salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180 ml) whole milk
  • Zest of 2 medium lemons
  • 3 tbsp (45 ml) fresh lemon juice
  • ¼ cup (60 ml) elderflower cordial
  • For the elderflower buttercream frosting:
  • 1 cup (225 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tbsp (45 ml) elderflower cordial
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract (optional)
  • Optional garnish:
  • Thin lemon slices or candied lemon peel
  • Edible flowers (like elderflowers or violets)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down sides.
  5. Stir in lemon zest, lemon juice, and elderflower cordial gently.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with flour. Mix until just combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  10. For the frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid sugar cloud.
  11. Add elderflower cordial, lemon juice, and vanilla extract. Beat until fluffy and smooth. Adjust flavor if desired.
  12. Place one cake layer on serving plate. Spread a generous layer of frosting on top.
  13. Add second cake layer and cover entire cake with remaining frosting, smoothing sides and top.
  14. Garnish with thin lemon slices or edible flowers. Chill for 30 minutes to set frosting if desired.

Notes

Use fresh lemon zest and juice for best flavor. If buttercream is too soft, chill for 10 minutes and re-beat before frosting. Cool cakes completely before frosting to avoid melting. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. For dairy-free, use coconut oil and almond milk.

Nutrition

Keywords: lemon cake, elderflower cake, layer cake, lemon elderflower, buttercream frosting, spring cake, floral cake, easy cake recipe

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