Lemon Elderflower Cake Recipe
A cake that's perfect for summer
Servings: 8 servings (one 8" cake)
Calories: 559kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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