This post may contain affiliate links. Please see our disclosure policy.
This Lemon Elderflower Cake is light, moist, and full of fresh, floral flavor. With lemon curd in the center and a silky elderflower meringue buttercream on top, it’s the perfect cake for spring and summer gatherings.
Looking for more cake recipes? Try my Lavender Cake and fluffy Coconut Poke Cake!
Pin this now to find it later
Pin ItThe Perfect Cake for Weddings, Showers & Spring Gatherings
Fresh, bright lemon flavor with just the right amount of tang
Elderflower liqueur adds a floral twist that feels extra special
Perfect for spring parties, weddings, or showers
Topped with a cloud-like elderflower meringue buttercream
Can be garnished with dried elderflowers for an enchanting finish
Ingredients Notes
Cake Flour: I use cake flour to give this cake a super soft texture – it’s what makes each bite feel light and tender, almost like a bakery-style wedding cake.
Unsalted Butter: I always go with unsalted butter so I can control the salt, and it gives the cake that rich, buttery base we all love.
Granulated Sugar: I kept it classic here – granulated sugar sweetens the cake while keeping the crumb soft and fluffy.
Egg Whites: I chose egg whites to keep the cake light and spongey. They help the cake rise and give it that soft white cake look and feel.
Whole Milk: It adds moisture and richness. I like using whole milk because it gives the cake a smoother, more decadent texture.
Lemon Juice & Zest: The real stars here. They bring that bright, fresh lemon flavor in a natural, vibrant way – zest adds the oils, juice adds the tang.
Lemon Extract: A few drops add depth to the lemon flavor without thinning the batter. It boosts the citrus notes in the best way. You can use vanilla if you don’t have this.
Elderflower Liqueur (like St-Germain): This is the magic touch. It’s floral, slightly sweet, and pairs perfectly with lemon. I love using it in both the cake and buttercream for a delicate flavor that makes the whole cake feel extra special.
How to Make
- Prep the pans: Butter and line two 8-inch cake pans with parchment paper.
- Mix dry ingredients: Sift cake flour, baking powder, and salt together.
- Cream butter and sugar: Beat until light and fluffy. Add lemon zest.
- Combine wet ingredients: Whisk egg whites, milk, lemon extract, and elderflower liqueur.
- Alternate dry and wet: Add to the butter mixture in batches. Mix until smooth.
- Bake: Divide batter into pans and bake at 350°F for 30 minutes. Don’t overbake!
- Make the filling: Mix lemon curd with a few teaspoons of elderflower liqueur.
- Assemble: Once cakes are cool, spread the lemon curd between layers.
- Frost: Cover with elderflower meringue buttercream and sprinkle dried elderflowers on top.
Lemon Elderflower Buttercream Meringue Frosting
The buttercream meringue is one of my favorite frosting recipes. It’s light in texture and flavor and the consistency is creamy and whipped! I also used it on my delicious lemon cupcakes!
It’s really so good! In this version, the frosting is flavored with elderflower liquor and fresh lemon for a beautifully delicious topping.
Recipe Tips
Make sure all ingredients are at room temperature for a smooth batter
Don’t overbake – 30 minutes is just right for moist layers
Let cakes cool completely before adding filling or frosting
Use parchment paper and butter to prevent sticking
Garnish with dried elderflowers for a magical touch
More Occasion Cakes You’ll Love
Let us know what you think!
If you have tried this Lemon Elderflower Cake recipe, then please rate it and let me know how it turned out in the comments below!
You can also follow us on FACEBOOK and PINTEREST to see more delicious food!
My new Entertaining book is here! Order Now!
Lemon and Elderflower Cake
Ingredients
Lemon and Elderflower Cake
- 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
- 3/4 cup butter, room temp
- 1 1/2 tsp lemon extract
- 1 jar fresh lemon curd for the filling
Lemon Elderflower Buttercream
- 1 cup granulated sugar
- 4 large egg whites
- 1 1/2 cups unsalted butter, 3 sticks, room temp.
- 1/4 cup lemon juice, fresh only
- 1 tsp elderflower liqueur
Instructions
Cake
- Sift together flour, baking powder and salt and set aside.
- Beat the butter and sugar on high until light and fluffy and add in lemon zest.
- Using a fork whisk egg whites, milk and extract together in a bowl or large liquid measuring cup.
- Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
- Prepare two 8 inch round cake pans with butter and parchment paper.
- Pour the batter evenly into prepared baking pans and bake in a preheated 350 degree oven for 30 minutes.
- Do you not over bakes or they will become dry.
- Once the cakes are cooled – Mix 1 cup lemon curd with 3 teaspoons elderflower liqueur to spread in the middle of the cake.
- Stack the cake layers, then frost the top and sides with the elderflower buttercream until smooth and dreamy.
- Garnish with lemon sliced or dried elderflowers.
Lemon Elderflower Frosting
- Add the sugar and egg whites to a heatproof mixing bowl and set it over a pot of simmering water. Whisk constantly for about 4 minutes, until the sugar is dissolved and the mixture looks like glossy marshmallow fluff with soft bubbles.
- Transfer to a stand mixer fitted with the whisk attachment and beat on medium speed until the bowl is cool to the touch and the mixture is thick and silky—about 5 minutes.
- Switch to the paddle attachment and slowly add in the butter, one stick at a time, mixing until smooth. Then pour in the lemon juice and elderflower liqueur and beat until everything is fully combined and luscious.
- If the buttercream curdles or looks separated at any point, don’t panic – just keep beating and it will come back together into a dreamy, cloud-like texture.
- Once the buttercream is smooth and fluffy, you’re ready to frost your cooled cake layers!
Notes
How to Store This Cake
Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving so the buttercream softens back up. If you’re making it ahead, you can also wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 1 month. Just thaw in the fridge overnight before assembling.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this cake and icing for the first time two years ago and it was a huge success. I’ve made it again omitting the elderflower and it was just as good. I’ve adapted it to my base cake!
This is a beautiful cake. I love these flavors together.
Thank you, Laura!
This cake is beautiful! I love the flavors!
Oh my goodness, this cake looks and sounds absolutely amazing!!
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.
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!
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.
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 😉
Yes! That sounds delicious!! Just alter baking times, etc.
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?
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!