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Perfect Lemon Elderflower Layer Cake

lemon elderflower layer cake - featured image
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A tender and flavorful layered cake combining bright lemon zest and delicate elderflower syrup, topped with easy-to-make buttercream flowers for a charming finish.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest, freshly grated
  • ⅔ cup (160ml) buttermilk, room temperature
  • 2 tablespoons elderflower syrup
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) fresh lemon juice
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons elderflower syrup (for buttercream)
  • 2 tablespoons fresh lemon juice (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream or milk (use canned coconut milk for dairy-free)
  • Food coloring gels (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper. Let butter and eggs come to room temperature.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixer bowl, beat softened butter on medium speed for about 2 minutes until creamy. Gradually add granulated sugar and beat for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
  5. In a small bowl, mix buttermilk, elderflower syrup, and fresh lemon juice.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with wet mixture, starting and ending with dry. Mix just until combined.
  7. Divide batter evenly between prepared pans. Smooth tops gently with spatula. Bake 25-30 minutes or until toothpick inserted comes out clean.
  8. Let cakes cool in pans for 10 minutes, then invert onto cooling racks. Remove parchment and cool completely before frosting.
  9. For buttercream, beat softened butter on medium speed for 2 minutes. Gradually add powdered sugar on low speed to avoid sugar cloud.
  10. Add elderflower syrup, lemon juice, and vanilla extract. Beat on medium-high speed until fluffy, about 4-5 minutes. Add cream or milk to desired consistency.
  11. Divide buttercream into small bowls and tint with food coloring gels if desired. Fill piping bags fitted with flower tips and practice piping flowers.
  12. Place one cake layer on serving plate. Spread generous layer of buttercream on top. Add second layer and crumb coat entire cake. Chill 20 minutes.
  13. Apply final smooth layer of frosting. Pipe buttercream flowers and leaves around cake top and sides.

Notes

Use room temperature butter, eggs, and buttermilk for best results. Spoon and level flour when measuring to avoid dry cake. Chill buttercream if too soft and add cream if too firm. Practice piping flowers before decorating. Chill cake after crumb coating for easier final frosting. Store cake in fridge and bring to room temperature before serving.

Nutrition

Keywords: lemon cake, elderflower cake, layered cake, buttercream flowers, spring cake, floral cake, easy buttercream, special occasion cake

Find it online: https://breezybake.com/perfect-lemon-elderflower-layer-cake-recipe-with-easy-buttercream-flowers-tutorial/