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Perfect Floral Elderflower Lemon Layer Cake

elderflower lemon layer cake - featured image
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A delicate and fresh lemon layer cake infused with floral elderflower syrup, perfect for Mother’s Day or any special celebration. This cake features light lemon sponge layers and an airy elderflower lemon buttercream frosting.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (or almond milk for dairy-free)
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 3 tablespoons elderflower syrup (such as Stirrings or Monin)
  • For the Elderflower Lemon Buttercream:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons elderflower syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Decorations:
  • Edible flowers (like violets or pansies)
  • Thin lemon slices or candied lemon peel

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line bottoms with parchment paper.
  2. In a bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. If mixture looks curdled, add a tablespoon of flour mixture to stabilize.
  5. Mix in lemon zest and elderflower syrup gently.
  6. Add dry ingredients in three parts, alternating with milk and lemon juice, starting and ending with dry ingredients. Fold gently on low speed to maintain airiness.
  7. Divide batter evenly into prepared pans. Tap pans to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even color.
  9. Let cakes cool in pans for 15 minutes, then transfer to wire rack to cool completely.
  10. Prepare buttercream by beating softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add elderflower syrup, lemon juice, vanilla extract, and salt. Beat until light and fluffy, about 3-4 minutes.
  12. Place one cake layer on serving plate. Spread a thick layer of buttercream evenly over the top.
  13. Add second layer and cover entire cake with remaining frosting. Smooth or decorate as desired.
  14. Garnish with edible flowers or thin lemon slices. Chill cake for 30 minutes before serving to let flavors meld.

Notes

Use room temperature ingredients for best results. Sift flour and powdered sugar to avoid lumps. Fold dry ingredients gently to keep cake tender. Rotate pans halfway through baking for even color. If buttercream is too stiff, add milk teaspoon by teaspoon; if too soft, add more powdered sugar. Cake layers can be baked ahead and stored wrapped. Frosting is best fresh but can be made a day ahead and re-whipped before use. For elderflower syrup substitute, use half the amount of orange blossom water to avoid bitterness. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: elderflower cake, lemon layer cake, floral cake, Mother's Day cake, lemon elderflower dessert, buttercream frosting, celebration cake

Find it online: https://piperplate.com/perfect-floral-elderflower-lemon-layer-cake-recipe-for-mothers-day-delight/