Lemon Elderflower Cake Recipe
A cake that's perfect for summer
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 servings (one 8" 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
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.
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 the pans and bake in a preheated 350 degree oven for 30 minutes.
Do you not over bakes or they will become dry.
Mix 1 cup lemon curd with 3 teaspoons elderflower liqueur to spread in the middle of the cake when it's cooled.
Serving: 0g | Calories: 559kcal | Carbohydrates: 97g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 384mg | Potassium: 261mg | Fiber: 1g | Sugar: 70g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.5mg