Perfect Lemon Elderflower Cake Recipe for Easy Wedding Buttercream Delight

“Are you sure this is going to work?” my friend whispered across the cluttered kitchen counter. Honestly, I wasn’t convinced either. I was attempting the Perfect Lemon Elderflower Cake with Buttercream for a small wedding, and this was my third trial batch within the week. The first time I made it, the elderflower essence was just a hint, almost lost beneath the lemon zing. But after a few tweaks—more zest, a dash of elderflower cordial, and a slower, gentler fold of the batter—something magical happened. The cake was light yet moist, with this delicate floral note that felt like a secret handshake between spring and summer.

Weddings always bring pressure, you know? Especially when you’re tasked with a cake that should look stunning and taste flawless. This recipe found me during one of those late-night baking sessions, when I was experimenting with flavors inspired by a countryside garden walk. The soft hum of the mixer, the sharp scent of lemon, and the subtle sweetness of elderflower reminded me that this cake wasn’t just a dessert. It was a story in layers, a quiet celebration captured in buttercream swirls and tender crumb.

What surprised me most was how approachable this recipe turned out to be, despite its elegant vibe. Whether you’re a seasoned baker or just trying to impress on a special day, this lemon elderflower cake offers a kind of charm that sticks with you long after the last slice is gone. Maybe it’s the way the buttercream melts on your tongue or how the cake holds together perfectly under delicate hands. Either way, it’s become my go-to for weddings—not just because it tastes amazing, but because it carries a little piece of joy in every bite.

Why You’ll Love This Recipe

After countless bakes and tweaks, I can say this Perfect Lemon Elderflower Cake recipe has something special that makes it stand out. Here’s why it’s worth trying:

• Quick & Easy: You can have the batter ready in under 30 minutes, which is a lifesaver when wedding day nerves hit.
• Simple Ingredients: No need for exotic items—most of these are pantry staples, with the elderflower cordial being the only “fancy” addition (but trust me, it’s worth it).
• Perfect for Weddings: Its delicate flavor and elegant appearance make it ideal for bridal showers, rehearsal dinners, or the big day itself.
• Crowd-Pleaser: I’ve served this cake at family gatherings, and it always disappears fast—adults and kids alike love it.
• Unbelievably Delicious: The balance between the tart lemon and the subtle floral elderflower creates a texture and flavor combo that’s genuinely unforgettable.

What sets this recipe apart is the way the elderflower and lemon play off each other without one overpowering the other. The buttercream is whipped to a silky perfection, not too sweet, and carries the flavors beautifully. Plus, I’ve included tips to keep the cake moist and the layers even, which can be tricky but definitely doable with a little patience. Honestly, this isn’t just another lemon cake—it’s the kind of dessert that makes you pause and savor, whether you’re standing at a wedding reception or enjoying a quiet moment with a cup of tea.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a bright, floral flavor with a moist, tender crumb. Most of these are easy to find, and if you’re missing something, I’ve got a few substitution ideas for you.

• For the Cake Batter:
• All-purpose flour (2 ½ cups / 310g) – I recommend King Arthur for reliable texture
• Baking powder (2 ½ tsp) – fresh is key for a good rise
• Salt (½ tsp)
• Unsalted butter (1 cup / 227g), softened – European-style butter adds richness
• Granulated sugar (1 ¾ cups / 350g)
• Large eggs (4), room temperature
• Buttermilk (1 cup / 240ml) – if you don’t have buttermilk, mix milk with a tablespoon of lemon juice and let it sit 5 minutes
• Fresh lemon zest (from 2 lemons) – don’t skip the zest; it packs the punch
• Fresh lemon juice (¼ cup / 60ml)
• Elderflower cordial (2 tbsp) – this is the star ingredient that gives the cake its unique, fragrant note
• Vanilla extract (1 tsp)
• For the Buttercream Frosting:
• Unsalted butter (1 cup / 227g), softened
• Powdered sugar (4 cups / 480g), sifted
• Fresh lemon juice (2 tbsp)
• Elderflower cordial (1 tbsp)
• Heavy cream or milk (2-3 tbsp) – use dairy-free milk if needed
• Pinch of salt

If you want a gluten-free version, almond flour can replace some of the all-purpose flour, but the texture will be slightly denser. For the elderflower cordial, if you can’t find it locally, online specialty stores usually carry good brands. I personally like Belvoir Elderflower Cordial for its natural taste and balanced sweetness. When choosing lemons, make sure they’re firm and fragrant—fresh zest makes a big difference.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – non-stick or lined with parchment paper
• Electric mixer (stand or handheld) – I’ve tried making the buttercream by hand, but the mixer gives that perfect fluffy texture
• Mixing bowls (medium and large)
• Zester or microplane for the lemon zest
• Measuring cups and spoons – accuracy matters here, especially with baking powder and salt
• Rubber spatula for folding batter gently
• Cooling rack – to let the cakes cool evenly
• Offset spatula or butter knife – for spreading the buttercream smoothly

If you don’t have two cake pans, you can bake the layers one at a time, but keep an eye on baking time. I’ve used silicone pans before—just make sure to grease them well or line with parchment. For frosting, a bench scraper helps get those clean edges that make the cake look wedding-ready without much fuss.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper. This helps the cakes release easily once baked. (5 minutes prep)
2. Mix dry ingredients: In a medium bowl, sift together 2 ½ cups (310g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside. This ensures even distribution and a light crumb. (5 minutes)
3. Cream butter and sugar: Using an electric mixer, beat 1 cup (227g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar on medium-high speed until pale and fluffy—about 4-5 minutes. This step traps air for a tender cake. (7 minutes)
4. Add eggs one at a time: Beat in 4 large eggs, room temperature, one by one. Scrape down the sides after each addition. The batter should look smooth and glossy. (3 minutes)
5. Combine liquids: In a small bowl, whisk together 1 cup (240ml) buttermilk, ¼ cup (60ml) fresh lemon juice, 2 tablespoons elderflower cordial, and 1 teaspoon vanilla extract. (3 minutes)
6. Alternate adding dry and wet: With mixer on low, add the dry ingredients in three additions alternating with the wet mixture in two additions, starting and ending with the flour mixture. Mix just until combined to avoid a dense cake. (4 minutes)
7. Fold in lemon zest: Using a rubber spatula, gently fold in the zest from 2 lemons. This adds bright flavor without overworking the batter. (1 minute)
8. Divide batter evenly: Pour batter into the two prepared pans, smoothing the tops with a spatula. Tap the pans gently to release air bubbles. (3 minutes)
9. Bake: Place pans in the oven and bake for 30-35 minutes. Start checking at 30 minutes by inserting a toothpick—if it comes out clean or with a few moist crumbs, it’s done. Avoid overbaking to keep it moist. (30-35 minutes)
10. Cool: Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely before frosting. This prevents the buttercream from melting. (1 hour)
11. Make the buttercream: Beat 1 cup (227g) softened unsalted butter until creamy. Gradually add 4 cups (480g) sifted powdered sugar on low speed to avoid a sugar cloud. Add 2 tablespoons fresh lemon juice, 1 tablespoon elderflower cordial, a pinch of salt, and 2-3 tablespoons heavy cream or milk. Beat on high for 3-5 minutes until light and fluffy. Adjust consistency with more cream or sugar if needed. (15 minutes)
12. Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Add the second layer and frost the top and sides smoothly. Chill for 30 minutes for the buttercream to set before decorating further, if desired. (20 minutes assembly + 30 minutes chill)

Pro tip: If your kitchen is warm and buttery frosting feels soft, pop the cake into the fridge for a bit between coats. Also, using room temperature ingredients makes mixing easier and gives better rise. I once skipped softening the butter properly and ended up with uneven layers—lesson learned the hard way!

Cooking Tips & Techniques

Getting this lemon elderflower cake just right takes a few insider tips that I’ve picked up through trial and error. Here’s what I’ve learned:

• Don’t overmix the batter: Once you add the flour, mix until just combined. Overmixing activates gluten and results in a tougher texture.
• Room temperature is your friend: Eggs and butter at room temp incorporate better, helping the cake rise evenly.
• Measure flour properly: Spoon it into your measuring cup and level off with a knife. Scooping directly can pack too much flour, making the cake dry.
• Check your baking powder’s freshness: Old baking powder means flat cakes. If in doubt, test by mixing a little in hot water—it should bubble vigorously.
• Use elderflower cordial wisely: It’s potent, so stick to the recipe amounts to avoid overpowering the lemon or making the cake too sweet.
• Buttercream consistency: Beat it long enough to get fluffiness but not so long that it becomes greasy. If too stiff, add milk a teaspoon at a time; if too soft, add more powdered sugar in small batches.
• Multitasking tip: While the cakes bake and cool, prepare your buttercream and zest lemons to save time—this helped me finish baking before my [ultimate juicy French dip sandwiches](https://zoeplate.com/ultimate-juicy-french-dip-sandwiches-recipe-with-rich-au-jus-for-easy-delicious-meals/) were even done!

Variations & Adaptations

This lemon elderflower cake recipe is versatile enough to adapt for different tastes or dietary needs:

• Gluten-Free: Swap out 1 cup of all-purpose flour for almond flour or a gluten-free blend. The texture will be a bit denser but still delicious.
• Vegan Version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), dairy-free butter, and plant-based milk. Replace elderflower cordial with elderflower syrup made from natural ingredients.
• Seasonal Twist: Swap lemon zest and juice for orange or grapefruit for a citrus variation. In summer, fresh berries between the layers add a burst of color and flavor.
• Buttercream Flavor Swap: Add a touch of lavender extract or substitute some lemon juice with lime juice for a slightly different floral-citrus profile.
• Personal Favorite: I once added a thin layer of homemade raspberry jam between layers for a tart contrast that paired beautifully with the elderflower and lemon. It made the cake feel even more special for a friend’s wedding.

Serving & Storage Suggestions

This cake shines when served at room temperature, allowing the buttercream to be silky and the flavors to bloom. I like to slice it carefully with a serrated knife to keep the layers neat and present it on a simple white platter to highlight the pale yellow color and subtle floral accents.

Pairing it with light beverages like sparkling elderflower lemonade or a crisp white wine complements the cake’s delicate flavor. For a casual event, a pot of Earl Grey tea is equally lovely.

Store leftover cake covered tightly in the refrigerator for up to 3 days. To keep it moist, bring slices to room temperature before serving. You can also freeze the cake layers (unfrosted) for up to 2 months—wrap them well in plastic and foil. Thaw in the fridge overnight, then frost as usual.

Reheating buttercream cakes isn’t recommended, but if you want to warm a slice, leave it at room temp for 20 minutes and enjoy with a cup of tea. The flavors actually deepen after a day or two, so sometimes waiting can be worth it!

Nutritional Information & Benefits

Per slice (assuming 12 slices): approximately 400 calories, 18g fat, 55g carbohydrates, 3g protein.

The cake benefits from fresh lemon juice and zest, which provide vitamin C and antioxidants. Elderflower cordial adds a floral note without excessive sugars when used sparingly. Using real butter contributes healthy fats and richness, while buttermilk adds tenderness and a slight tang.

This recipe is naturally gluten-containing but offers easy swaps for gluten-free eaters. While not low-calorie, it’s a treat best enjoyed in moderation, especially during celebrations. For those with dairy allergies, substituting with plant-based alternatives keeps it accessible without losing flavor.

Personally, I find this cake a nice balance between indulgence and freshness—a dessert that feels light but satisfying, perfect for marking special moments without heaviness.

Conclusion

The Perfect Lemon Elderflower Cake with Buttercream isn’t just a recipe; it’s a little celebration captured in every bite. Its delicate blend of citrus and floral notes, paired with a smooth, luscious buttercream, makes it stand out for weddings and special occasions alike. What I love most is how approachable it feels, even for someone juggling a busy kitchen or first-time wedding baking.

Feel free to tweak the flavors or try one of the variations to make it your own. Whether you’re assembling it for a crowd or savoring a quiet slice, this cake brings a moment of joy and sweetness that’s hard to forget. Don’t hesitate to share your adaptations or baking stories—I’d love to hear how it turns out in your kitchen.

Here’s to many happy celebrations and delicious memories ahead!

Frequently Asked Questions

Can I make the Perfect Lemon Elderflower Cake ahead of time?

Yes! You can bake the layers up to two days in advance and store them wrapped tightly in the fridge. Frost the cake on the day you plan to serve for the freshest taste.

What if I can’t find elderflower cordial?

You can substitute with elderflower syrup or a mild floral syrup like rose water, but use sparingly to avoid overpowering. Alternatively, omit it and increase lemon zest slightly for a pure lemon flavor.

How do I prevent my buttercream from being too sweet?

Use unsalted butter and add a pinch of salt to balance sweetness. Also, don’t add all the powdered sugar at once; taste and adjust gradually. Adding fresh lemon juice or elderflower cordial helps cut through the sweetness.

Can I make this cake dairy-free or vegan?

Absolutely! Use dairy-free butter and milk alternatives, and replace eggs with flax or chia eggs. The texture will be slightly different but still delicious.

What is the best way to store leftover cake?

Keep it covered in the refrigerator for up to 3 days. Bring to room temperature before serving. For longer storage, freeze unfrosted layers wrapped well, thaw overnight, then frost before serving.

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