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Perfect Lemon Elderflower Layer Cake with Swiss Meringue Frosting

lemon elderflower layer cake - featured image
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A tender and flavorful lemon elderflower layer cake balanced with a light, silky Swiss meringue frosting. This cake offers a delicate floral note and bright citrus zing, perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice
  • ¼ cup (60 ml) elderflower cordial
  • For the Swiss Meringue Frosting:
  • 4 large egg whites, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (340 g) unsalted butter, softened and cut into cubes
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp elderflower cordial

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Optionally dust pans lightly with flour.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, fresh lemon juice, elderflower cordial, and vanilla extract.
  6. On low speed, add the flour mixture in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  7. Divide batter evenly into prepared pans. Tap pans gently to remove air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and tops spring back lightly when pressed.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. To prepare Swiss meringue frosting: Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (70°C).
  11. Transfer to mixer and beat on high until stiff, glossy peaks form and bowl feels cool, about 10 minutes.
  12. Gradually add softened butter a few cubes at a time, beating well after each addition until smooth. Mix in vanilla extract, lemon zest, and elderflower cordial.
  13. Level cake layers if needed. Place one layer on serving plate, spread frosting generously, add second layer, then cover entire cake with remaining frosting, smoothing with an offset spatula.
  14. Chill cake for at least 30 minutes to set frosting before slicing.

Notes

If frosting gets too soft while assembling, chill for 10-15 minutes and continue. Keep eggs at room temperature before starting for best meringue results. Fresh lemon zest is essential for vibrant flavor. Use quality elderflower cordial for best floral notes. Butter should be softened but cool to avoid curdling frosting. For dairy-free, substitute vegan butter and plant milk; for gluten-free, use 1:1 gluten-free flour blend.

Nutrition

Keywords: lemon cake, elderflower cake, Swiss meringue frosting, layered cake, spring dessert, floral cake, homemade cake

Find it online: https://bitematrix.com/perfect-lemon-elderflower-layer-cake-recipe-easy-homemade-swiss-meringue-frosting-guide/