4.7 from 9 votes
Elderflower Lemon Cake
Elderflower Lemon Cake is a light and fluffy lemon cake topped with a floral-tasting buttercream frosting made with elderflower liqueur. Inspired by the Royal Wedding, this cake is perfect for any occasion! It’s simple to make and is delicious paired with a Summer Rosé Sangria!
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings:
8
slices or 1 (8-inch) cake
Calories:
601 kcal
Course:
Dessert, Cake
Cuisine:
American, British
Ingredients
Lemon Cake Layers:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- lemon zest from 1
- 1 white granulated sugar cup plus 2 tablespoons
- 1 cup unsalted butter at room temperature
- 4 egg large
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Elderflower Frosting:
- 2 butter or 1 cup, sticks
- 4 cups powdered sugar sifted
- Pinch salt
- 2 tablespoon elderflower liqueur St. Germain brand
Instructions
To Make the Cake Layers:
- Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans. I also lined the bottom of my cake pans with rounds of parchment.
- In a large bowl, mix together the flour, baking powder and salt.
- To the bowl of a stand-up mixer, with the paddle attachment (alternatively, you could use an electric hand mixer), add the lemon zest and sugar. Mix on low until the lemon zest is mixed throughout the sugar (this really brings out the flavor in the lemon zest!). Add the butter and beat until fluffy, about 1 minute. Crack in the eggs and add the lemon juice and vanilla extract. Mix until completely incorporated. Add the flour mixture and beat just until the ingredients are combined.
- Divide the batter between the two cake pans. Transfer to the oven to bake for 15 to 18 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the pans for about 5 minutes, until inverting them onto cooling racks.
Cup of Yum
To Make the Frosting:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and salt; beat until smooth and fluffy, about a minutes. Pour in the elderflower liqueur and beat again until smooth, about 1 minute.
Notes
- Decorating ideas. You can leave your buttercream frosting white or you can add a few drops of red and brown food coloring gel to give it a dusty rose color. Try your hand at making buttercream rosettes to decorate the cake. Make sure to pipe them onto parchment paper then wait until they are super frozen before adding a tiny bit of frosting to the back of the roses and pressing them onto the frosted cake.
- Mix the lemon zest with the sugar. This REALLY helps to bring out the lemon flavor from the zest into the cake.
- Elderflower flavor. I used St. Germain liqueur, if you want a non-alcoholic option use homemade or store-bought elderflower cordial.
Nutrition Information
Calories
601kcal
(30%)
Carbohydrates
86g
(29%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
330mg
(14%)
Potassium
226mg
(5%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
834IU
(17%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 slices or 1 (8-inch) cake
Amount Per Serving
Calories 601
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 330mg | 14% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.