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Perfect Lemon Elderflower Celebration Cake with Floral Buttercream

lemon elderflower celebration cake - featured image
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A light, fresh, and floral lemon cake enhanced with elderflower cordial and topped with a silky elderflower-scented buttercream. Perfect for celebrations and sunny afternoon teas.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 3 lemons (about 3 tablespoons)
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk (or plain yogurt mixed with a splash of milk)
  • ¼ cup (60 ml) elderflower cordial
  • For the Floral Buttercream:
  • 1 cup (227 g) unsalted butter, softened to room temperature
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons elderflower cordial
  • 1 tablespoon fresh lemon juice
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. Bring eggs and butter to room temperature. Zest and juice lemons.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter on medium speed for about 2 minutes until smooth and creamy. Gradually add granulated sugar and beat for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl sides as needed.
  5. Stir in lemon zest, fresh lemon juice, and elderflower cordial until combined.
  6. With mixer on low, alternately add flour mixture and buttermilk in thirds and halves respectively, starting and ending with flour. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops gently.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking if needed.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the buttercream: Beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, beating well after each addition.
  11. Stir in vanilla extract, elderflower cordial, and lemon juice. Add heavy cream a tablespoon at a time until smooth and spreadable. Adjust elderflower and lemon to taste.
  12. Assemble cake by placing one layer on a plate, spreading a generous layer of buttercream on top. Add second layer and frost top and sides evenly.
  13. For a smooth finish, dip spatula in hot water, wipe dry, and smooth frosting.
  14. If buttercream is too soft, chill for 10 minutes before frosting.

Notes

Use room temperature butter and eggs for best texture. Do not overmix after adding flour to avoid toughness. Check cake doneness starting at 30 minutes. Chill buttercream if too soft before frosting. For gluten-free, substitute flour with 1-to-1 gluten-free blend and adjust baking time. Vegan adaptations include plant-based butter, flax eggs, and non-dairy milk with vinegar.

Nutrition

Keywords: lemon cake, elderflower cake, floral buttercream, celebration cake, easy lemon cake, birthday cake, spring cake, elderflower cordial

Find it online: https://snappyspoon.com/perfect-lemon-elderflower-celebration-cake-recipe-easy-floral-buttercream-tutorial/