Lemon Elderflower Cake (Easy, Cozy, Bakery-Style)

Introduction

If you’ve ever wanted a cake that tastes like sunshine, this Lemon Elderflower Cake is the one. It’s fluffy, buttery, and bursting with fresh lemon flavor, with just a gentle elderflower note that makes it feel special.

This is the kind of Lemon Elderflower Cake everyone asks for at showers, birthdays, and brunch. It looks elegant, but you don’t need any fancy skills. A simple syrup brush and a smooth buttercream do all the “wow” work for you.

Trust me, don’t skip the syrup. That little step keeps the layers extra moist and gives you that subtle, fragrant elderflower flavor all the way through.

Why You’ll Love This Lemon Elderflower Cake

• Bright and fresh: Real lemon zest and juice give you that lively, bakery-style citrus flavor.
• Soft floral twist: Elderflower adds a gentle, fragrant note that makes it taste unique but still familiar.
• Moist for days: A quick elderflower syrup brush keeps every slice tender (great for make-ahead).
• Party-perfect: It looks elegant for celebrations, but it’s still an easy home-baked cake.
• Customizable: Make it as layers, a sheet cake, or cupcakes with the same batter.
• Better than restaurant dessert: You control the sweetness, and the lemon flavor actually pops.

Ingredients for Lemon Elderflower Cake

For the lemon cake layers

• All-purpose flour (2 3/4 cups): The main structure of the cake. Cake flour works too for an even softer crumb.
• Baking powder (2 1/2 tsp): Gives the cake lift for tall, fluffy layers.
• Kosher salt (1 tsp): Balances sweetness and brightens the lemon.
• Unsalted butter (1 cup, softened): Adds rich flavor and that classic tender texture. You can use salted butter and reduce the salt slightly.
• Granulated sugar (1 3/4 cups): Sweetens and helps the cake stay moist.
• Lemon zest (2 tbsp, from about 2–3 lemons): Big lemon flavor without extra liquid.
• Eggs (4 large, room temp): Helps the batter emulsify for a smooth, even crumb.
• Vanilla extract (2 tsp): Rounds out the lemon and makes it taste “bakery.”
• Whole milk (3/4 cup, room temp): Keeps the crumb soft. 2% milk works too.
• Sour cream (3/4 cup, room temp): The secret for moist, plush cake. Plain full-fat yogurt is a good swap.
• Fresh lemon juice (1/4 cup): Adds tang and boosts the lemon flavor.

For the elderflower syrup (moisture boost)

• Elderflower cordial (1/2 cup): Gives that signature floral sweetness. Elderflower liqueur can work, but cordial is easier and family-friendly.
• Water (1/4 cup): Thins the cordial into a brushable syrup.
• Fresh lemon juice (1 tbsp): Keeps the syrup bright, not cloying.

For the lemon elderflower buttercream

• Unsalted butter (1 1/2 cups, softened): The base of a silky frosting.
• Powdered sugar (5 to 5 1/2 cups): Sweetens and thickens. Sift if it’s lumpy for smoother results.
• Elderflower cordial (3 tbsp): Adds floral flavor right into the frosting.
• Fresh lemon juice (2 tbsp): Gives a clean, bright finish.
• Lemon zest (1 tbsp): Extra lemon “pop.”
• Vanilla extract (1 tsp): Makes the flavor taste complete.
• Kosher salt (pinch): Keeps the frosting from tasting flat.
• Milk (1–3 tbsp, as needed): Loosens frosting if it’s too thick.

How to Make Lemon Elderflower Cake

Equipment

• 2 (8-inch) round cake pans
• Parchment paper
• Stand mixer or hand mixer
• Pastry brush (or spoon)
• Offset spatula (helpful, not required)

Step-by-step

• 1. Prep your pans and oven. Heat your oven to 350°F. Grease two 8-inch pans, line the bottoms with parchment, and lightly flour the sides. This keeps the layers from sticking (and saves your sanity later).
• 2. Whisk the dry ingredients. In a bowl, whisk flour, baking powder, and salt. This spreads the leavening evenly so your cake rises straight, not lopsided.
• 3. Cream butter, sugar, and zest. In a large bowl, beat softened butter, sugar, and lemon zest on medium-high for 3–4 minutes, until very pale and fluffy. This step adds air, which gives you that light cake texture.
• 4. Beat in eggs and flavor. Add eggs one at a time, mixing well after each. Mix in vanilla. If the batter looks a little curdled, don’t panic—once the flour goes in, it smooths out.
• 5. Mix in the wet and dry gently. On low, add the flour mixture in 3 additions, alternating with milk + sour cream (stir them together first). Stop mixing as soon as the last streak of flour disappears. Then mix in the lemon juice. Overmixing can make cake tough, so keep it gentle.
• 6. Bake until golden and springy. Divide batter between pans and smooth the tops. Bake for 24–30 minutes, until the tops are lightly golden and a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
• 7. Simmer the elderflower syrup. In a small saucepan, warm elderflower cordial and water over low heat for 2–3 minutes (don’t boil). Stir in lemon juice. Cool to room temp. Brush syrup over the cooled cake layers (about 2–3 tbsp per layer, more if your layers feel dry).
• 8. Whip the lemon elderflower buttercream and assemble. Beat butter on medium-high for 2 minutes. Add powdered sugar gradually on low, then beat on medium until fluffy. Mix in elderflower cordial, lemon juice, zest, vanilla, and a pinch of salt. Add milk 1 tbsp at a time if needed until spreadable. Stack, fill, and frost the cake. If it gets messy, chill the cake 15 minutes between coats for cleaner edges.

Tips for Perfect Lemon Elderflower Cake

• Use room-temp ingredients: Cold eggs and dairy can make the batter split and bake unevenly.
• Don’t rush the creaming: That 3–4 minutes makes the cake lighter and taller.
• Measure flour gently: Spoon into the cup and level it off to avoid a dense cake.
• Cool completely before frosting: Warm cake melts buttercream fast. If you’re impatient, pop layers in the fridge for 20–30 minutes.
• Chill for sharp slices: A quick chill firms the frosting so you get neat, bakery-style pieces.

Variations & Substitutions

• Sheet cake shortcut: Bake in a 9×13 pan for 32–38 minutes at 350°F; frost right on top.
• Cupcakes: Fill liners 2/3 full and bake 18–22 minutes. Brush each cupcake with a little syrup before frosting.
• Strawberry add-on: Add a thin layer of strawberry jam between layers for a fruity, spring vibe.
• Extra lemon: Add 1–2 drops lemon extract (optional) if you want super bold lemon.
• Lighter frosting: Swap 1/2 cup butter for 4 oz cream cheese (softened) for a tangier finish.
• Dairy swap: Use full-fat Greek yogurt instead of sour cream, and 2% milk if needed.
• Gluten-free: Use a 1:1 gluten-free baking blend designed for cakes; check that it includes xanthan gum.

Make-Ahead, Storing & Reheating

• Make-ahead: Bake layers up to 1 day ahead. Wrap cooled layers tightly in plastic wrap and keep at room temp. Brush with syrup right before frosting.
• Fridge: Store frosted cake covered in the fridge for 3–5 days. Let slices sit at room temp for 20–30 minutes for best flavor and soft texture.
• Freezer: Freeze unfrosted layers for up to 2 months (wrap well, then foil). Thaw wrapped at room temp. You can also freeze frosted slices for 1 month—wrap each slice tightly and thaw overnight in the fridge.

Serving Suggestions & Pairings

• Serve with fresh berries and a little extra lemon zest on top.
• Pair with hot tea (earl grey is especially nice) or coffee for a cozy afternoon treat.
• Add a scoop of vanilla ice cream for a simple “fancy” dessert.
• For gatherings, serve with a spring fruit salad or light whipped cream on the side.

Reader Review: I made this Lemon Elderflower Cake for my sister’s birthday and everyone thought it was from a bakery. The syrup step is magic and the flavor is so bright and pretty.

If you make this Lemon Elderflower Cake, leave a rating and a comment—I love hearing how it turned out for you. And tell me: would you add berries, extra lemon, or keep it classic?

Lemon Elderflower Cake (Easy, Cozy, Bakery-Style)

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• Author: Donald Anderson
• Total Time: 1 hour 30 minutes (includes cooling and assembly)
• Yield: 1 (8-inch) cake, 12 slices
• Diet: Vegetarian

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Description

A bright, bakery-style lemon elderflower cake with tender lemon layers, an elderflower soak, and a silky elderflower-lemon buttercream—perfect for spring parties, showers, and weddings.

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Ingredients

– 3 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon kosher salt

– 1 cup (2 sticks) unsalted butter, softened

– 2 cups granulated sugar

– 4 large eggs, room temperature

– 2 tablespoons lemon zest (about 2 lemons)

– 2 teaspoons vanilla extract

– 1 cup sour cream, room temperature

– 3/4 cup whole milk, room temperature

– 1/4 cup fresh lemon juice

Elderflower Soak

– 1/2 cup elderflower cordial

– 1/4 cup water

– 1 tablespoon fresh lemon juice

Filling (easy option)

– 1 cup lemon curd (store-bought or homemade)

Elderflower-Lemon Buttercream

– 1 1/2 cups (3 sticks) unsalted butter, softened

– 5 cups powdered sugar

– 1/4 teaspoon kosher salt

– 2 tablespoons lemon juice

– 1 tablespoon lemon zest

– 3 to 5 tablespoons elderflower cordial (to taste)

– 1 to 3 tablespoons heavy cream (as needed for texture)

Optional garnish

– Fresh berries

– Edible flowers

– Thin lemon slices

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Instructions

1) Prep. Heat oven to 350°F. Grease three 8-inch cake pans, line bottoms with parchment, and lightly flour the sides.

2) Mix dry. Whisk flour, baking powder, baking soda, and salt in a bowl.

3) Cream. Beat butter and sugar on medium-high until pale and fluffy, 3 to 4 minutes. Beat in eggs one at a time.

4) Flavor. Mix in lemon zest and vanilla.

5) Combine. Beat in sour cream. Add dry ingredients in 3 additions, alternating with milk, mixing just until combined. Mix in lemon juice last.

6) Bake. Divide batter evenly among pans. Bake 22 to 28 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then turn out to cool completely.

7) Soak. Stir elderflower cordial, water, and lemon juice. Brush or spoon over cooled cake layers (a little at a time so it absorbs).

8) Buttercream. Beat butter until smooth. Add powdered sugar and salt gradually. Beat in lemon juice, zest, and elderflower cordial. Add heavy cream as needed. Whip 2 minutes until fluffy.

9) Assemble. Place first layer on a cake stand. Spread a thin buttercream “dam,” then fill center with 1/2 cup lemon curd. Repeat with second layer. Top with third layer.

10) Frost & finish. Apply a thin crumb coat, chill 15 minutes, then frost. Garnish as desired.

Notes

– Elderflower cordial: Use a non-alcoholic elderflower cordial for the most floral flavor; add gradually to avoid thinning the buttercream.

– Pan swap: Two 9-inch pans work—bake 25 to 32 minutes.

– Make-ahead: Bake layers 1 day ahead; wrap tightly and refrigerate. Bring to room temp before assembling.

– Tools: 8-inch cake pans, parchment paper, stand mixer or hand mixer, offset spatula, pastry brush.

– Substitutions: No lemon curd? Use seedless raspberry jam for a lemon-berry twist.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American