Moist Lemon Elderflower Cake
A moist and flavorful lemon elderflower cake with a creamy frosting, perfect for afternoon teas and special occasions. The cake features a subtle floral lift from elderflower cordial and a fresh zing from lemon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) buttermilk
- Zest of 2 medium lemons
- ¼ cup (60 ml) freshly squeezed lemon juice
- 3 tablespoons elderflower cordial
- 8 oz (227 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Optional garnishes: thin lemon slices or twists, fresh edible flowers (like pansies or violets)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, and elderflower cordial.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Fold gently until combined; do not overmix.
- Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and softened butter until smooth and creamy.
- Gradually add powdered sugar, lemon juice, and vanilla extract, beating until fluffy and spreadable. Add a splash of milk if frosting is too thick.
- Place one cake layer on a serving plate, spread frosting on top, then place the second layer over it.
- Frost the top and sides evenly.
- Garnish with thin lemon slices or edible flowers if desired.
- Chill the cake for at least 30 minutes before serving to set the frosting.
Notes
Use room temperature ingredients for best results. Avoid overmixing the batter to keep the cake tender. Cool cake layers completely before frosting to prevent melting. For extra lemon flavor, brush warm cake layers with lemon syrup before frosting. If frosting is too soft, chill for 10-15 minutes before spreading.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Fat: 16
- Carbohydrates: 40
- Protein: 4
Keywords: lemon cake, elderflower cake, moist cake, creamy frosting, easy lemon cake, floral cake, homemade frosting