Cinematic close-up of an elegant three-layer elderflower lemon cake with golden buttercream swirls and glossy lemon curd, garnished with fresh lemon zest and elderflower sprigs, set on a white marble surface with warm natural lighting and soft background elements.

Lemon Elderflower Cake: A Delicate Dance of Citrus and Floral Flavors

Quick Overview

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours
Servings: 10-12
Difficulty: Intermediate
Dietary Tags: Vegetarian, Contains Dairy and Eggs

Essential Equipment

Ingredients

Cake Layers
  • 3 cups all-purpose flour
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4-6 large eggs
  • 2 Tbsp fresh lemon zest
  • ½ cup fresh lemon juice
  • â…“ cup elderflower cordial
  • 1 Tbsp baking powder
  • 1 tsp vanilla extract
  • ¾ tsp salt
Lemon Curd
  • 4-6 egg yolks
  • 1 cup granulated sugar
  • â…“ cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 4 Tbsp unsalted butter
Elderflower Buttercream
  • 2 cups unsalted butter
  • 4 cups powdered sugar
  • 3-4 Tbsp elderflower cordial

Preparation Method

Cake Layers
  1. Preheat oven to 350°F. Grease and line cake pans with parchment paper.
  2. Cream butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, fully incorporating each.
  4. Alternate adding dry ingredients and wet ingredients, mixing just until combined.
  5. Divide batter evenly between prepared pans.
  6. Bake for 35-40 minutes until a toothpick comes out clean.

Cinematic close-up of a stand mixer bowl with creamy butter and sugar being whipped, golden sunlight illuminating the fluffy mixture, flour dust on the marble countertop, fresh lemons nearby, and warm ambient kitchen lighting creating soft shadows.

Lemon Curd
  1. Whisk egg yolks, sugar, lemon juice in a heatproof bowl.
  2. Cook over double boiler, stirring constantly until thickened.
  3. Remove from heat, whisk in butter until smooth.
  4. Chill for at least 3 hours before using.

Intimate overhead shot of glossy golden lemon curd being whisked in a glass bowl over simmering water, with steam rising and a wooden spoon creating silky ribbons, surrounded by fresh lemon halves and zest curls on a weathered cutting board.

Elderflower Buttercream
  1. Beat butter until creamy.
  2. Gradually add powdered sugar.
  3. Mix in elderflower cordial until smooth and fluffy.

Assembly

  1. Layer cake with lemon curd between layers.
  2. Frost with elderflower buttercream.
  3. Decorate with lemon zest or fresh flowers.

Pro Tips

  • Room temperature ingredients are crucial for smooth batter
  • Don’t overmix the cake batter
  • Chill curd completely before using
  • Taste and adjust elderflower cordial to preference

Storage

  • Room temperature: 2 days
  • Refrigerated: Up to 5 days
  • Freezer: Up to 3 months (unfrosted)

Variations

  • Vegan: Use plant-based butter and egg substitutes
  • Gluten-free: Replace flour with gluten-free blend
  • Less sweet: Reduce sugar by ¼ cup

Common Mistakes to Avoid

  • Overmixing cake batter
  • Using cold ingredients
  • Overbaking cake layers
  • Not chilling lemon curd sufficiently

Dive into this luxurious cake that balances bright citrus with delicate floral notes – a true celebration of sophisticated flavors!

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