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Lemon Elderflower Cake Recipe | Bright Floral Layers

This Lemon Elderflower Cake features tender lemon-scented layers soaked with floral syrup, frosted in smooth lemon buttercream, and topped with a glossy lemon curd glaze and delicate buttercream flowers. A bright and elegant dessert perfect for special occasions.

Ingredients

Scale
  • 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
  • ½ cup water
  • ½ cup granulated sugar (for syrup)
  • 3 tablespoons elderflower liqueur (for syrup)
  • 1 ½ cups unsalted butter, room temperature (for buttercream)
  • 5 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice (for buttercream)
  • 1 tablespoon elderflower liqueur (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch fine salt
  • ½ cup lemon curd, warmed to pourable
  • Reserved tinted buttercream for flowers
  • Extra zest or thin lemon slices (optional)

Instructions

  1. Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper, then dust lightly with flour.
  2. Sift together cake flour, baking powder, and salt. Set aside.
  3. Mix buttermilk, lemon juice, and elderflower liqueur in a jug. Let stand.
  4. Cream butter and sugar until pale and fluffy (about 3 minutes). Scrape down bowl.
  5. Add lemon zest and vanilla; mix to combine. Add eggs one at a time, mixing until smooth.
  6. On low speed, add one-third of dry ingredients. Mix until just combined. Add half of the wet ingredients. Repeat with remaining dry and wet, ending with dry. Finish with a quick spatula fold.
  7. Divide batter evenly into prepared pans (about 620g per pan). Smooth tops with a spatula.
  8. Bake 22–24 minutes or until centers spring back. Cool in pans for 10 minutes, then invert, peel parchment, and let cool to room temperature.
  9. Make syrup by simmering water and sugar until dissolved. Remove from heat and stir in elderflower liqueur. Brush warm syrup on top and bottom of each cake layer.
  10. To make buttercream, beat butter until pale and fluffy. Add powdered sugar gradually, beating and scraping the bowl between additions. Add lemon juice, liqueur, vanilla, and salt. Beat until smooth and stable. Tint ½ cup for decoration and pipe flowers onto parchment; freeze.
  11. Assemble cake by leveling layers if needed. Place first layer on stand, spread 1 scant cup buttercream to edge. Repeat with second layer. Place final layer bottom-side up. Frost top and sides with a thin coat.
  12. Chill for 15 minutes. Pour warm lemon curd over center of cake and spread to edges for drips. Decorate with frozen buttercream flowers. Chill 30 minutes more before serving.

Notes

  • Use cake strips for even layers.
  • Ensure all ingredients are at room temperature for a smooth batter.
  • Don’t overmix after adding dry ingredients to keep cake tender.
  • Freeze buttercream flowers before applying for clean placement.
  • Cake is best served slightly chilled or at cool room temperature.

Nutrition

Find it online: https://fiteatshub.com/lemon-elderflower-cake-recipe-bright-floral-layers/