Lemon Elderflower Cake Recipe | Bright Floral Layers

I have always loved the way lemon perfumes a kitchen, but I wanted a new twist on that sunny aroma.
When I tasted elderflower liqueur for the first time, its gentle sweetness reminded me of spring walks under blooming trees.
Combining the two flavors felt inevitable, yet the cake I ended up with was more rustic and inviting than the fully frosted showpiece I first envisioned.
Running short on buttercream forced me to lean into a semi‑naked style, and the result perfectly framed the bright, moist crumb within.

I now bake this cake whenever I crave something that feels celebratory yet refreshingly simple.
The lemon leads every bite, but the elderflower syrup that soaks each layer adds a whisper of floral sweetness.
Friends who fear “soapy” flower notes are happily surprised; elderflower tastes more like honeyed pear than potpourri.
If you prefer pure citrus, you can skip the liqueur altogether and still have a stellar lemon cake.

Nostalgic Appeal

Lemon desserts transport me to childhood summers when my grandmother squeezed fruit from her tree into pitchers of icy lemonade.
The tang would make me wince, then grin, proving sweetness means more when balanced against brightness.
Elderflower, though new to my pantry, evokes a different nostalgia: garden weddings where the scent of blossoms mingled with sparkling cocktails.
Merging those memories in one dessert feels like bottling sunshine and toasting to every warm afternoon still ahead.

I also cherish the ritual of brushing syrup onto freshly split layers.
It reminds me of the simple syrup my mother dabbed over pound cakes to keep them moist for picnics.
Each swipe today echoes that care, turning a standard layer cake into something tender enough to melt against a fork.
Those small acts of tenderness are what make homemade baking taste like love rather than just sugar and fat.

Homemade Focus

I sift flour now because experience has taught me that two minutes of extra effort yield a lighter crumb.
Using room‑temperature butter and eggs prevents curdled batter, saving me from dense “pancake” layers that plagued earlier attempts.
I bake the cakes in greased pans lined with parchment circles so release is painless, even if I’m impatient.
To hedge against domed tops, I wrap pans with damp baking strips; they chill the outer batter and coax a flat rise.

My buttercream starts with softened butter whipped until nearly white so air pockets lighten every swipe.
When I want added tang, I fold a spoonful of lemon curd into spare frosting for the crumb coat, creating depth without more sugar.
Store‑bought curd works, but warming it gently before pouring on top ensures a drip that looks intentional, not clumpy.
Finally, I freeze tiny drop flowers on parchment so they peel off neatly and stick wherever I need a pop of color.

Flavor Goal

The sponge must taste unapologetically of lemon without stripping the palate raw.
Zest provides perfume, juice brings zing, and buttermilk tempers acidity with subtle creaminess.
Elderflower sneaks in through a simple syrup and a splash of liqueur in the batter, so its sweetness lingers rather than shouts.
Buttercream stays light on sugar and heavy on citrus to complement, not smother, the floral notes.

A final gloss of lemon curd on top delivers concentrated brightness that balances the buttery crumb.
Because the cake is semi‑naked, diners glimpse its golden interior before tasting, building anticipation.
The drop flowers deliver tiny bursts of sweet vanilla essence without competing with lemon’s high notes.
Each forkful offers a progression—tart, floral, creamy, airy—leaving the tongue refreshed, never fatigued.

Ingredient Insights

Cake flour forms a tender structure that rises tall yet stays delicate under syrup.
Granulated sugar sweetens while keeping the crumb pale, letting lemon color shine.
Unsalted butter carries zest oils throughout the batter, releasing aroma as the cake bakes.
Buttermilk lends tang and activates baking soda for an even rise without chemical aftertaste.

Lemon zest offers essential oils that survive oven heat better than juice alone.
Elderflower liqueur brings a honey‑pear nuance and additional moisture without altering texture.
Eggs bind and enrich, setting crumb so layers slice cleanly when cool.
Powdered sugar in buttercream dissolves instantly, ensuring a silky finish that glides over spongy edges.

Essential Equipment

Three eight‑inch round pans create manageable layers that stack without fear of collapse.
A fine‑mesh sieve aerates flour and catches stray zest clumps before they lodge in batter.
A digital kitchen scale helps divide batter precisely for even baking and symmetrical presentation.
Damp baking‑even strips encourage flat tops and pale sides, minimizing waste and trimming.

An offset spatula spreads thin layers of frosting smoothly across uneven surfaces.
A bench scraper helps achieve that coveted semi‑naked finish with one steady spin of the turntable.
Piping tip #107 forms petite buttercream blossoms in seconds, even for hobby decorators.
A pastry brush ensures elderflower syrup penetrates each crumb pocket rather than pooling on the plate.

List of Ingredients with Measurements

Cake Layers
• 3 cups cake flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• ¾ teaspoon fine salt
• 1 cup unsalted butter, room temperature
• 1 ⅓ cups buttermilk, room temperature
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• ¼ cup elderflower liqueur
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract

Elderflower Syrup
• ½ cup water
• ½ cup granulated sugar
• 3 tablespoons elderflower liqueur

Lemon Buttercream
• 1 ½ cups unsalted butter, room temperature
• 5 cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice
• 1 tablespoon elderflower liqueur
• 1 teaspoon vanilla extract
• Pinch fine salt

Finishing Touches
• ½ cup lemon curd, warmed to pourable
• Reserved tinted buttercream for flowers
• Extra zest or thin lemon slices, optional

Step‑by‑Step Instructions

Preheat the oven to 350 °F and position the rack in the center for even heat.
Grease three eight‑inch pans, line with parchment, grease again, then dust lightly with flour.
Wrap each pan with a damp baking strip if you own them; this helps layers bake level.
Sift flour, baking powder, and salt together; set bowl aside near the stand mixer.

Combine buttermilk, lemon juice, and elderflower liqueur in a measuring jug; stir and let stand.
Cream butter and sugar on medium speed until pale and fluffy, about three minutes, scraping once.
Beat in lemon zest and vanilla; aroma should flood the bowl immediately when oils release.
Add eggs one at a time, mixing until each disappears before the next joins; batter should stay silky, not curdled.

On low speed, add one‑third of the dry ingredients; mix just until incorporated.
Pour in half the lemon‑buttermilk mixture; blend briefly, stopping when streaks dissolve.
Repeat with another third of dry, the remaining wet, and the final dry, ending with a quick spatula fold.
Divide batter evenly among pans—about 620 grams each—then smooth tops with spatula.

Bake layers 22–24 minutes until centers spring back and a toothpick collects moist crumbs.
Cool pans on racks ten minutes; loosen edges, invert layers, peel parchment, cool to room temp.
While cakes cool, simmer water and sugar for syrup until granules disappear; off heat, stir in liqueur.
Brush warm syrup over each cake’s top and bottom, allowing citrus‑floral notes to soak deep.

For buttercream, whip butter on medium‑high until nearly white and billowy.
Add powdered sugar one cup at a time, beating low then high, scraping between additions.
Stream in lemon juice, liqueur, vanilla, and salt; whip another minute until spreadable yet stable.
Tint a half cup buttercream pale yellow for drop flowers; pipe onto parchment, freeze ten minutes.

To assemble, level cake domes if needed.
Place first layer on stand; spread a scant cup buttercream flush to edges.
Set second layer, press lightly, repeat frosting; finish with third layer bottom‑side up.
Coat top and sides with thin buttercream, then scrape sides until sponge peeks through.

Chill cake fifteen minutes to firm, then pour warm lemon curd onto center.
Nudge curd outward until slow drips form; stop when top is evenly coated.
Peel frozen flowers from parchment and press onto curd in a loose crescent or ring.
Refrigerate cake thirty minutes for flavors to meld; serve slices slightly chilled or at cool room temp.

Troubleshooting

Cake sank: batter was over‑mixed or oven too cool; fold gently and verify temperature.
Curd pooled: cake not level; trim domes and chill layers before glazing.
Buttercream gritty: sugar not sifted; sieve next batch and beat butter longer before adding sugar.
Syrup soaked unevenly: brush while layers are warm and rotate plate for full coverage.

Tips and Variations

Swap elderflower liqueur for limoncello if that’s already in your bar cart.
Infuse syrup with fresh thyme sprigs, then remove before brushing for herbaceous nuance.
Whisk one tablespoon poppy seeds into batter for texture and visual contrast.
Replace curd drizzle with whipped mascarpone for a creamier finish on hot days.

Serving and Pairing Suggestions

Pair slices with chilled Prosecco; bubbles echo elderflower’s light sweetness.
Serve alongside hot Earl Grey; bergamot complements lemon without overshadowing.
Garnish plates with macerated berries to add a tart pop of color and freshness.
Leftover slices make decadent trifle layered with whipped cream and more lemon curd.

Nutritional Information

Per one‑tenth slice: 560 calories, 29 g fat, 73 g carbohydrates, 5 g protein, 310 mg sodium.
Sugar content hovers around 58 g; reduce powdered sugar in buttercream if desired.
Swapping full‑fat buttermilk for low‑fat lowers calories modestly without hurting texture.
Values vary with portion size and optional curd thickness.

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Recipe Summary & Q&A

This cake layers bright lemon sponge, a kiss of elderflower syrup, and a restrained buttercream for a dessert that feels both rustic and refined.
A semi‑naked finish keeps sweetness in check while showcasing golden crumb.
Drop flowers add whimsy without hours of piping, making this approachable for home bakers.
Master these steps once and you’ll want to spin the same template with orange‑lavender or grapefruit‑chamomile next season.

Can I bake layers ahead?
Yes. Wrap cooled cakes in plastic and freeze up to one month; thaw wrapped at room temp before assembly.

Is elderflower syrup necessary?
No. Replace with simple lemon syrup or omit entirely for straightforward citrus flavor.

Will bottled lemon juice work?
Fresh juice is best for brightness; bottled can taste flat but will not ruin the recipe.

How long does the assembled cake keep?
Refrigerated under a dome, it stays moist three days; bring to room temperature fifteen minutes before slicing for best texture.