Print

Perfect Lemon Elderflower Cake Recipe with Easy Honey Cream Cheese Frosting

lemon elderflower cake - featured image
Print Recipe

A light and refreshing lemon elderflower cake with a delicate citrus zing and floral notes, topped with a creamy honey cream cheese frosting. Perfect for spring and summer gatherings, this cake is simple yet elegant and versatile for various occasions.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180 ml) whole milk, room temperature
  • 2 tbsp fresh lemon zest (from about 2 medium lemons)
  • ¼ cup (60 ml) fresh lemon juice
  • 3 tbsp elderflower syrup (St. Germain or homemade)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • ⅓ cup (113 g) honey (raw preferred)
  • 2 cups (250 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
  2. Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 to 5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides.
  5. Mix in the lemon zest, lemon juice, and elderflower syrup gently but thoroughly.
  6. With the mixer on low, alternate adding the sifted flour mixture in three parts with the whole milk, beginning and ending with the dry ingredients. Mix just until combined.
  7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula and tapping the pans gently to release air bubbles.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cakes cool in the pans on a wire rack for 10 minutes, then run a knife around the edges and invert the cakes onto the rack to cool completely.
  10. To prepare the frosting, beat the softened cream cheese and butter on medium speed until smooth and creamy.
  11. Gradually add the honey, then sifted powdered sugar, mixing well after each addition.
  12. Stir in the vanilla extract and lemon juice.
  13. Place one cake layer on a serving plate and spread a generous layer of frosting evenly over the top.
  14. Add the second layer and cover the entire cake with the remaining frosting, smoothing or creating soft swirls as desired.
  15. Chill the cake for at least 30 minutes to set the frosting before slicing and serving.

Notes

If elderflower syrup is unavailable, substitute with orange blossom water or extra lemon zest and juice. For dairy-free options, use plant-based butter and cream cheese alternatives and replace honey with maple syrup. Use room temperature ingredients for best results. Chill frosting if too soft before applying. Avoid overmixing batter to keep cake tender.

Nutrition

Keywords: lemon cake, elderflower cake, honey cream cheese frosting, spring dessert, floral cake, easy cake recipe, garden party cake

Find it online: https://piperplate.com/perfect-lemon-elderflower-cake-recipe-with-easy-honey-cream-cheese-frosting/