Perfectly Romantic Rose & Lemon Cake

Name: Perfectly Romantic Rose & Lemon Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: Rose & Lemon buttercream; 230 g | 2 sticks | 8.1oz unsalted butter; 500 g | 17.64oz icing; 1 tbsp hot water if butter is cold; 1-2 tbsp rose water; Juice of 1 lemon; 1 tbsp dried edible rose petals; 120 ml | 1/2 cup double cream; a few drops pink food colouring; Rose & Lemon Layer Cake; 165 g | 5.8oz plain flour; 165 g | 5.8oz; 40 g | 1.4oz ground almonds; 1/2 tbsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 tsp salt; –; 1 tbsp rose water; 1 tbsp rose petals; 100 g | 3.5oz unsalted butter; 2 large eggs; Zest of 1 lemon; 100 ml | 3.5 fl oz buttermilk; 2 tbsp lemon juice; –; 2-3 tbsp simple syrup; 1 tbsp gin; 1 tbsp rose water

User Reviews

4.7

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Course
Dessert
Cuisine
European

Perfectly Romantic Rose & Lemon Cake

Shawn Wheeler

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This delicately scented rose and lemon layer cake is perfect for Valentine's day, baby or wedding showers.

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Ingredients

Servings

Rose & Lemon buttercream
230 g | 2 sticks | 8.1oz unsalted butter cubed
500 g | 17.64oz icing powdered sugar, sifted (if you can be bothered!)
1 tbsp hot water if butter is cold
1-2 tbsp rose water
Juice of 1 lemon
1 tbsp dried edible rose petals crushed to a powder
120 ml | 1/2 cup double cream
a few drops pink food colouring optional
Rose & Lemon Layer Cake
165 g | 5.8oz plain flour
165 g | 5.8oz caster sugar
40 g | 1.4oz ground almonds
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
–
1 tbsp rose water look for Steenbergs brand
1 tbsp rose petals crushed to a powder
100 g | 3.5oz unsalted butter cold and cubed
2 large eggs
Zest of 1 lemon
100 ml | 3.5 fl oz buttermilk
2 tbsp lemon juice
–
2-3 tbsp simple syrup
1 tbsp gin
1 tbsp rose water

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Instructions

Make the buttercream. Put the butter and icing sugar in the bowl of your stand mixer fitted with the whisk. Slowly start beating together, adding a few drops hot water if the butter is cold.
Increase the speed to maximum and whisk for a few minutes until fluffy.
Stop the machine and scrape the bottom and sides with a spatula. Add the rose water, lemon juice, rose petals and food colouring if using. Whisk together.
Gradually add the double cream and whisk until thoroughly mixed in – 3-4 minutes. The buttercream should be smooth and hold firm peaks. If it's too runny, add a little more icing sugar.
Make the cake. Preheat the oven to 170C (340F). Grease and flour the cake pans, dusting off any excess.
Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment.
Add the cubed butter and mix until the mixture resembles breadcrumbs.
Add the eggs, one at a time and mix them in.
Add the buttermilk, rose water, rose petals, lemon juice & zest and beat together. Stop the mixer and scrape the bottom of the mixing bowl to make sure the batter is thoroughly mixed.
Carefully divide between the pans (don't overfill) and bake for 12-15 minutes if you are using mini cake tins and 23-25 minutes if using larger tins. Cool on a wire rack.
Mix the simple syrup, gin and rose water together and brush over the cake layers.
Add buttercream to the cake layers and sandwich together. Do a crumb coat and chill the cake for 30 minutes before adding more buttercream with a palette knife to frost the entire cake (you can also pipe it if you wish). Decorate with sprinkles or a scattering of dried edible rose petals.

Notes

To make a large layer cake double the recipe and use 3 or 4 larger cake tins. You can buy simple (sugar) syrup but it also very easy to make. Put equal amounts sugar and water into a small saucepan and bring to the boil, stirring until sugar dissolves - couple of minutes.