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Perfect Lemon Elderflower Cake with Buttercream

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A light, moist lemon elderflower cake with delicate floral notes, topped with silky buttercream, perfect for weddings and special occasions.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk with 1 tbsp lemon juice, let sit 5 minutes)
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons elderflower cordial
  • 1 teaspoon vanilla extract
  • For Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon elderflower cordial
  • 2–3 tablespoons heavy cream or milk (dairy-free milk optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down sides.
  5. In a small bowl, whisk together buttermilk, lemon juice, elderflower cordial, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients in three additions and wet mixture in two additions, starting and ending with dry. Mix just until combined.
  7. Gently fold in lemon zest with a rubber spatula.
  8. Divide batter evenly between prepared pans, smooth tops, and tap pans to release air bubbles.
  9. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  11. For buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed to avoid dust cloud.
  12. Add lemon juice, elderflower cordial, salt, and 2-3 tablespoons cream or milk. Beat on high for 3-5 minutes until light and fluffy. Adjust consistency if needed.
  13. Assemble cake by placing one layer on a plate, spreading buttercream generously, topping with second layer, and frosting top and sides smoothly.
  14. Chill cake for 30 minutes to set buttercream before decorating further if desired.

Notes

Do not overmix batter after adding flour to avoid tough texture. Use room temperature eggs and butter for better rise. Fresh lemon zest is essential for bright flavor. If kitchen is warm, chill cake between frosting coats to prevent buttercream from softening. For gluten-free, substitute 1 cup flour with almond flour (denser texture). For vegan, use flax eggs, dairy-free butter and milk, and elderflower syrup instead of cordial.

Nutrition

Keywords: lemon cake, elderflower cake, wedding cake, buttercream frosting, floral cake, lemon elderflower dessert, easy wedding cake

Find it online: https://zoeplate.com/perfect-lemon-elderflower-cake-recipe-for-easy-wedding-buttercream-delight/