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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!
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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
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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.
Could someone tell me what temperature 350 degrees is for a Fan oven please.
This looks amazing! How long can the cake be stored?
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.
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!
Yes! Only 2 1/4 cups flour 🙂
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.
For the frosting is it regular sugar or powdered sugar?
It’s regular sugar… you melt it with the egg whites.
Do you need granulated or confectioners sugar?
This sounds amazing! Any special details/instructions you can think of if I use the cake recipe for cupcakes?
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!
I was so excited to make this cake, but was a little bit disappointed in the result. My cake was very sticky, and you mentioned using parchment paper, but never explained what to do with it, so I left it out. The picture of your cake is fluffy and white, where mine came out sticky and honey colored. The timing between battery in the middle and overdone was less than 3 minutes. I also had an issue with my lemon curd. It was cold when I spread it, straight out of the fridge, but it ran all done the sides as soon as I dropped the second layer on top, and when I cut the cake, the curd ran out into a puddle on my cake plate. Any suggestions? I’m not a big cake baker, so I’m hoping you can share some tips and where I may have gone wrong. I’d love to tweak and re-attempt because the flavors are delicious- especially the lemon buttercream frosting!
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!
Hi! A syrup is going to be a lot sweeter and a liquor has alcohol in it. Hope that helps 🙂
Love this cake! It combines all my favorite flavors. Just the thought alone of elderflower and lemon makes me happy 🙂
It’s really such a good combo!! I loved it!