Eats & DrinksDesserts

Lemon Elderflower Cake Recipe


This recipe for our lemon elderflower cake with a light buttercream meringue frosting is perfect for spring!

I’m beyond excited to share this lemon elderflower cake recipe! Not surprisingly, my favorite detail about the Royal wedding happing in May is the cake! A very lucky native California baker, now London-based, Claire Ptak has been hired to bake a lemon elderflower cake for the celebration. The flavor combination sounded so fresh and springy to me, I had to try one for myself! Elderflower is a small white flower that blooms in the summer. It has a warm floral flavor. The flowers can be pretty hard to find fresh during the year. Instead, we used St-Germain which is an elderflower liquor that’s easily available at most liquor stores. To garnish the cake, I bought dried organic elderflowers on Etsy. They were perfect to sprinkle over the top of our lemon elderflower cake!

This cake literally reminds so much of something you would taste at a wedding! It’s a classic white lemon cake with an elderflower lemon curd in the center and an elderflower meringue buttercream frosting. The cake is moist and the lemon and elderflower flavors are present in every bite! They’re not overpowering, but just right.

The buttercream meringue is one of my favorite frosting recipes. It’s light in texture and flavor and the consistency is creamy and whipped! It’s really so good!!

Once the cake is baked and cooled, remove it from each pan and spread a layer of the lemon curd on one layer. Then stack them and continue frosting with the buttercream.

Tips for Making Butter Meringue Frosting

This frosting is easy to make, but you need to make sure you whisk the egg whites and sugar over heat until they are light in color and frothy. The need to be hot so they will whisk in the blender and become thick. Constantly whisk when they’re over the heat so they do not burn.

Once they are hot and frothy, you can add to the mixer and mix until they become thicker.



Lemon Elderflower Cake Recipe

Cook Time 30 minutes


  • 2 1/4 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup whole milk
  • 4 large egg whites
  • 2 cups sugar
  • 1 tbsp lemon zest
  • 1/2 cup butter, room temp
  • 1 1/2 tsp lemon extract
  • 1 jar fresh lemon curd for the filling


  1. Sift together flour, baking powder and salt and set aside.

  2. Beat the butter and sugar on high until light and fluffy and add in lemon zest.

  3. Using a fork whisk egg whites, milk and extract together in a bowl.

  4. Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.

  5. Prepare two 8 inch round cake pans with butter and parchment paper.

  6. Pour the batter evenly into the pans and bake in a preheated 350 degree oven for 30 minutes.

  7. Do you not over bakes or they will become dry.

  8. Mix 1 cup lemon curd with 3 teaspoons elderflower liqueur to spread in the middle of the cake when it's cooled.

Lemon Elderflower Buttercream Frosting Recipe


  • 1 cup granulated sugar
  • 4 large egg whites
  • 3 sticks unsalted butter, room temp
  • 1/4 cup fresh squeezed lemon juice
  • 1 tsp lemon extract
  • 1 tbsp elderflower liqueur


  1. Add the sugar and the egg whites into a heatproof mixing bowl.

  2. Fit the bowl over a pan of simmering water.

  3. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.

  4. With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.

  5. Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.

  6. On medium speed, add in the lemon juice and elderflower liqueur.

  7. If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!





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22 responses to Lemon Elderflower Cake Recipe

  1. April 29, 2018

    Love this cake! It combines all my favorite flavors. Just the thought alone of elderflower and lemon makes me happy 🙂

    1. Eden
      May 15, 2018

      It’s really such a good combo!! I loved it!

  2. Egi
    May 13, 2018

    Hi, I would like to make this cake for a Royal Wedding viewing party. I have been looking at some recipes that use elderflower liqueur and others that use elderflower syrup. What is the difference that they individually would have on the cake? Can/should both be used?
    Thanks in advance!

    1. Eden
      May 14, 2018

      Hi! A syrup is going to be a lot sweeter and a liquor has alcohol in it. Hope that helps 🙂

  3. Kelly
    May 15, 2018

    This sounds amazing! Any special details/instructions you can think of if I use the cake recipe for cupcakes?

    1. Eden
      May 15, 2018

      I think this could be easily transformed into cupcakes. The only major thing would be how long you cook them for, so make sure they don’t over cook. Cupcakes cook a lot faster! Also, you could add in some lemon preserves in the center of the cupcake! Good luck!

  4. A
    May 17, 2018

    Do you need granulated or confectioners sugar?

  5. Christina Lanese
    May 18, 2018

    For the frosting is it regular sugar or powdered sugar?

    1. Eden
      May 20, 2018

      It’s regular sugar… you melt it with the egg whites.

  6. K Lies
    May 19, 2018

    tried this for a church supper- made 2, one as a sort of trial: the second cake worked better, but the frosting was a problem. The first one curdled, as warned, so I kept beating, and it became more buttery, but the taste was more butter than lemon, and not very sweet. The second frosting did not curdle, but never became thick enough to frost. I think I may have added to much of the elderflower or juice. Since the frosting is almost a 7 minute frosting, with butter added, I think if I make this again, I will make a 7 minute frosting- no butter- and use lemon extract- and if it will hold its shape, a little elderflower.

  7. John
    May 20, 2018

    Hi! I making this cake today! It seems to me the cake batter is very liquidy. Are you sure it’s just 2 and 1/4 cups flour? Thanks!

    1. Eden
      May 20, 2018

      Yes! Only 2 1/4 cups flour 🙂

  8. Nina
    May 21, 2018

    Can you please clarify that one stick of butter is 1/2C of butter aka 113g and not 1C of butter? Sticks very in size and the sugar butter combo is very dense.

  9. Vivian
    May 22, 2018

    This looks amazing! How long can the cake be stored?

  10. Dee
    May 25, 2018

    Could someone tell me what temperature 350 degrees is for a Fan oven please.

  11. Jani Hobbs
    May 27, 2018

    I am just getting ready to make the frosting for this cake and I saw below, that someone had trouble with the frosting. Do you have any reply to that comment or are there any suggestions/tips that you can offer?

    1. Eden
      May 27, 2018

      Hi Jani! This frosting is SO good when made right! My only tip is to make sure you whisk the sugar and eggs until the eggs are hot and frothy and the sugar is melted. When you think it’s finished keep whisking over the heat for another minute. The temperature is what will make the frosting thick. Other than that it’s a pretty simple recipe. Butter needs to be soft too. Don’t try to beat cold butter in. Hope that helps!

  12. Jennifer
    June 2, 2018

    Is it possible to make this as a 9×13 and maybe put the curd in as a poke cake? I have a party coming up and think 9×13 might work better…or I can always make 2 cakes 😉

    1. Eden
      June 3, 2018

      Yes! That sounds delicious!! Just alter baking times, etc.

  13. Zi
    June 10, 2018

    I tried this recipe and it came out really dry. I think 1 stick of butter might be wrong. I checked my other cake recipes and for that amount of flour most use 1 cup of butter which is 2 sticks. I will give this recipe another go.

  14. Rebecca
    July 23, 2018

    I just found your site for the very first time and may I say, I’m impressed! It reminds me a lot of the way that Martha used to be. I miss the the old Martha but I’m glad to see that her legacy is being preserved by the next generation. And I mean that as the highest compliment! I will certainly visit again, and thank you for the wonderful recipe. I’m going to try it out very soon.

    1. Eden
      July 24, 2018

      Thank you for that Rebecca! That truly is a very sweet comment. I grew up with Martha and she is such an inspiration! I hope you like this recipe as much as I do!

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