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Lemon Elderflower Cake Recipe
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4.56 from 9 votes

Lemon Elderflower Cake Recipe

A cake that's perfect for summer
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8 servings (one 8" cake)
Calories: 559kcal
Author: Eden


  • 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