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Perfect Lemon Elderflower Naked Cake Recipe with Honey Whipped Cream

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A light and bright lemon elderflower naked cake with honey whipped cream, perfect for spring and summer celebrations. This rustic cake features tangy lemon layers and subtle floral notes from elderflower syrup.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • Zest from 2 lemons (about 2 tablespoons)
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 teaspoon vanilla extract
  • 2 tablespoons elderflower syrup
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons honey
  • ½ teaspoon vanilla extract
  • Optional garnish: fresh lemon slices or zest, edible flowers, fresh mint leaves

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with a mixer until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in lemon zest.
  5. In a separate bowl, mix lemon juice, buttermilk, vanilla extract, and elderflower syrup.
  6. With mixer on low, alternately add dry ingredients in three parts and wet ingredients in two parts, starting and ending with dry. Mix until just combined.
  7. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick inserted comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Chill mixing bowl and beaters for 10 minutes. Whip heavy cream with honey and vanilla extract until soft peaks form. Adjust sweetness if desired.
  10. Place one cake layer on serving plate. Spread honey whipped cream generously on top. Add second layer and frost top and sides lightly for a naked cake look. Garnish with lemon slices, mint, or edible flowers if desired.

Notes

Use room temperature butter for best creaming results. Chill bowl and beaters before whipping cream to help it whip faster and hold peaks longer. Avoid overmixing batter to keep cake tender. For extra lemon flavor, brush cake layers with lemon syrup before assembling. Cake layers can be baked up to two days ahead and stored wrapped at room temperature. Whip cream and assemble on day of serving for best freshness.

Nutrition

Keywords: lemon cake, elderflower syrup, naked cake, honey whipped cream, spring dessert, summer cake, easy cake recipe

Find it online: https://piperplate.com/perfect-lemon-elderflower-naked-cake-recipe-with-honey-whipped-cream-step-by-step-guide/