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by Eden
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This easy recipe for a Lemon Elderflower Cake is light and fluffy and full of summertime flavor. Frosted with an elderflower meringue buttercream, with lemon curd in the center and a light dusting of dried elderflowers.
Check out all of our lemon recipes too!
I’m beyond excited to share this cake recipe! Not surprisingly, my favorite detail about the Royal wedding happing in May is the cake!
A very lucky native California baker, now London-based, Claire Ptak has been hired to bake a lemon elderflower cake for the celebration.
The flavor combination sounded so fresh and springy to me, I had to try one for myself! Elderflower is a small white flower that blooms in the summer. It has a warm floral flavor.
The flowers can be pretty hard to find fresh during the year. Instead, we used St-Germain which is an elderflower liquor that’s easily available at most liquor stores.
To garnish the cake, I bought dried organic elderflowers on Etsy. They were perfect to sprinkle over the top of our lemon elderflower cake!
This cake literally reminds me so much of something you would taste at a wedding!
IN THIS POST
How to make Lemon Elderflower Cake
Ingredient Notes
Cake flour
Baking powder
Salt
Whole milk
Granulated sugar
Egg whites
Unsalted butter, room temp
Freshly squeezed lemon juice
Lemon extract
Elderflower liqueur
Directions
- Sift together flour, baking powder, and salt and set aside.
- Beat the butter and sugar on high until light and fluffy and add in lemon zest.
- Using a fork whisk egg whites, milk, and extract together in a bowl.
- Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
- Prepare two 8-inch round cake pans with butter and parchment paper.
- Pour the batter evenly into the pans and bake in a preheated 350-degree oven for 30 minutes.
- Do not overbake or they will become dry.
- Mix 1 cup lemon curd with 3 teaspoons elderflower liqueur to spread in the middle of the cake when it’s cooled.
- Once the cake is baked and cooled, remove it from each pan and spread a layer of lemon curd on one layer. Then stack them and continue frosting with the buttercream.
What is lemon Elderflower Cake?
This cake is a classic white lemon cake with elderflower lemon curd in the center and an elderflower meringue buttercream frosting.
The cake is moist and the flavors are present in every bite! They’re not overpowering, but just right.
Lemon Elderflower Cake with Buttercream Meringue Frosting
The buttercream meringue is one of my favorite frosting recipes. It’s light in texture and flavor and the consistency is creamy and whipped!
It’s really so good!! This frosting is flavored with elderflower liquor and fresh lemon for a beautifully delicious topping.
What does it taste like?
This cake is the perfect balance of floral flavors and fresh lemon. If you’ve ever had a really good white cake, it’s very similar to that. A moist white cake with lemon and the best buttercream meringue frosting!
It’s such a perfect summer cake as it’s very light and even better, perfect for a wedding! If you only make one cake this year, you have to make this one!
Tips for making Lemon Elderflower Cake
- Make sure the cake has cooled before layering it and adding the buttercream.
- Do not overbake the cakes or they will become dry.
- Grease your cake pans and use parchment so they don’t stick.
- Make sure your cake ingredients are at room temperature.
Be sure to check these other occasion cakes!
Orange Rum Cake with Meringue Buttercream
Momof*cku Milk Bar’s 4th July Cake
Marble Drip Cake
Buttermilk Cake Recipe
The Best Lavender Cake
Easy Pistachio Cake
Super Moist Chocolate Cake
Let us know what you think!
If you have tried this Lemon Elderflower Cake recipe, then please rate it and let me know how it turned out in the comments below!
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Lemon Elderflower Cake Recipe
A cake that’s perfect for summer
4.50 from 10 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 8 servings (one 8″ cake)
Calories: 559kcal
Author: Eden
Ingredients
- 2 1/4 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cup whole milk
- 4 large egg whites
- 2 cups sugar
- 1 tbsp lemon zest
- 3/4 cup butter, room temp
- 1 1/2 tsp lemon extract
- 1 jar fresh lemon curd for the filling
Instructions
Sift together flour, baking powder and salt and set aside.
Beat the butter and sugar on high until light and fluffy and add in lemon zest.
Using a fork whisk egg whites, milk and extract together in a bowl.
Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
Prepare two 8 inch round cake pans with butter and parchment paper.
Pour the batter evenly into the pans and bake in a preheated 350 degree oven for 30 minutes.
Do you not over bakes or they will become dry.
Mix 1 cup lemon curd with 3 teaspoons elderflower liqueur to spread in the middle of the cake when it’s cooled.
Nutrition
Serving: 0g | Calories: 559kcal | Carbohydrates: 97g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 384mg | Potassium: 261mg | Fiber: 1g | Sugar: 70g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.5mg
Tried this Recipe? Tag me Today!Mention @sugarandcharm or tag us #sugarandcharm!
Lemon Elderflower Buttercream Frosting Recipe
A light and citrusy buttercream
4.75 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 servings (for an 8″ cake)
Calories: 416kcal
Author: Eden
Ingredients
- 1 cup granulated sugar
- 4 large egg whites
- 3 sticks unsalted butter, room temp
- 1/4 cup fresh squeezed lemon juice
- 1 tsp lemon extract
- 1 tbsp elderflower liqueur
Instructions
Add the sugar and the egg whites into a heatproof mixing bowl.
Fit the bowl over a pan of simmering water.
Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.
Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
On medium speed, add in the lemon juice and elderflower liqueur.
If the buttercream curdles or separates, just keep beatinguntil it comes back together. You should end up with a shiny, smooth and absolutelydelicious buttercream frosting!
Nutrition
Serving: 0g | Calories: 416kcal | Carbohydrates: 26g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 29mg | Potassium: 42mg | Sugar: 25g | Vitamin A: 1060IU | Vitamin C: 3mg | Calcium: 10mg
Tried this Recipe? Tag me Today!Mention @sugarandcharm or tag us #sugarandcharm!
