Lemon and Elderflower Cake

4.50 from 10 votes

This Lemon Elderflower Cake is soft, fluffy, and bursting with bright citrus and delicate floral notes. Filled with lemon curd and topped with an elderflower-infused meringue buttercream, it's a stunning cake that tastes like spring in every bite.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Eden

Cost: $20

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

US Customary - Metric

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