Spring is finally here. The garden is waking up. It is time for a Lemon Elderflower Spring Cake.
This cake is light and bright. It feels like sunshine on a plate. You will love every tender bite.
Why This Recipe Is a Winner
This cake is perfect for your next spring gathering. It looks like it came from a professional bakery. But you can make it at home.
The lemon keeps the sponge bright and fresh. The elderflower adds a lovely floral touch. Your guests will be so impressed by the flavor.
It is a budget-friendly way to serve a crowd. You only need simple pantry staples. The result is pure elegance on a budget.
Simple Method
Do not be scared by the layers. This method is very straightforward. Even beginners can master this beautiful cake.
We use a classic creaming method. This ensures the cake is light and airy. The syrup soak keeps everything moist and flavorful.
Shortcuts like using store-bought curd save time. You can focus on the fun part. Decorating with flowers is the best part!
What You Need
Most of these items are likely in your kitchen. Use fresh lemons for the best flavor.
- 450g unsalted butter, room temperature
- 450g caster sugar
- 8 large eggs, room temperature
- 450g self-raising flour, sifted
- 2 tsp baking powder
- Zest of 3 lemons
- 100ml elderflower syrup (for soaking)
- 200g premium lemon curd
- 500g unsalted butter (for buttercream)
- 1kg powdered sugar
- 4 tbsp elderflower cordial
- 2 tbsp whole milk
- Fresh organic edible flowers (pansies, violas, or lavender)
Step-by-Step
- Preheat oven to 180°C (350°F). Line three 8-inch cake tins with parchment paper.
- In a mixer, cream 450g butter and sugar. Mix until light and aerated.
- Incorporate eggs one at a time. Ensure each is fully emulsified before adding more.
- Gently fold in the flour, baking powder, and zest. Use a large metal spoon.
- Distribute batter among the tins. Bake for 35 to 40 minutes.
- Prick warm cakes with a skewer. Brush liberally with elderflower syrup.
- Allow sponges to cool completely. Level the tops with a serrated knife.
- Prepare buttercream by whisking butter and sugar. Add cordial and milk.
- Place first layer on a board. Apply buttercream border and fill with curd.
- Repeat for the second layer. Top with the final sponge.
- Apply a thin crumb coat. Refrigerate for 30 minutes to set.
- Apply final buttercream layer. Garnish with fresh edible flowers.
Best Ways to Enjoy It
Serve a slice with a cup of Earl Grey tea. The citrus notes pair well with lemon. It is a lovely afternoon treat.
For a special occasion, serve with sparkling wine. The bubbles cut through the creamy buttercream. Your friends will love this pairing.
Add a few fresh berries on the side. Raspberries or strawberries add a nice pop of color. They taste great with floral notes.
Keep It Fresh
Store this cake in the fridge. It will stay fresh for up to three days. Use a cake dome to keep it moist.
You can freeze the sponges for later. Wrap them tightly in plastic wrap. They will last for one month in the freezer.
For the best texture, serve at room temperature. Take it out an hour before eating. The buttercream will be soft and creamy.
Tips for Best Results
- Use room temperature eggs for a smooth batter.
- Do not skip the syrup soak on warm cakes.
- Fold the flour gently to keep the cake light.
- Refrigerate the crumb coat before the final frosting.
- Use organic flowers to ensure they are food-safe.
- Level your cakes for a steady, professional look.
- Double the batch for a larger spring party.
- Use a metal spoon for folding in the flour.
Make It Your Own
- Use lime zest for a zingy citrus twist.
- Swap elderflower for rose water for a different floral.
- Try a gluten-free flour blend for sensitive guests.
- Add poppy seeds to the batter for a little crunch.
- Use honey instead of sugar in the elderflower syrup.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the sponges a day early. Wrap them tightly in plastic wrap. Store them at room temperature until needed.
What if I cannot find edible flowers?
You can use fresh lemon slices instead. Candied lemon peel also looks very beautiful. Fresh mint leaves add a nice green touch.
How do I know the cake is done?
The top should be golden and springy. A skewer should come out clean. It usually takes about 35 to 40 minutes.
I hope this Lemon Elderflower Spring Cake brings joy to your table. It is the perfect way to celebrate new beginnings. Happy baking!
— Lidia
Lemon Elderflower Spring Wedding Cake
Ingredients
- 450 g unsalted butter, room temperature
- 450 g caster sugar
- 8 large eggs , room temperature
- 450 g self -raising flour, sifted
- 2 tsp baking powder
- Zest of 3 lemons
- 100 ml elderflower syrup (for soaking)
- 200 g premium lemon curd
- 500 g unsalted butter (for buttercream)
- 1 kg powdered sugar
- 4 tbsp elderflower cordial
- 2 tbsp whole milk
- Fresh organic edible flowers (pansies, violas, or lavender)
Instructions
- Preheat oven to 180°C (350°F) and line three 8-inch cake tins with parchment paper.
- In a stand mixer, cream 450g butter and caster sugar until light and aerated, approximately 5 minutes.
- Incorporate eggs one at a time, ensuring each is fully emulsified before adding the next.
- Gently fold in the self-raising flour, baking powder, and lemon zest using a large metal spoon to maintain volume.
- Distribute the batter evenly among the prepared tins and bake for 35 to 40 minutes until the internal temperature reaches 98°C (208°F).
- While the cakes are still warm, prick the surfaces with a skewer and liberally brush with elderflower syrup.
- Allow the sponges to cool completely on a wire rack before leveling the tops with a serrated knife.
- Prepare the buttercream by whisking 500g butter, powdered sugar, elderflower cordial, and milk until stiff peaks form.
- Place the first layer on a cake board, apply a border of buttercream, fill the center with lemon curd, and top with the next layer.
- Repeat the process for the second layer and top with the final sponge.
- Apply a thin crumb coat of buttercream to the exterior and refrigerate for 30 minutes.
- Apply the final layer of buttercream using an offset spatula for a smooth finish and garnish with fresh edible flowers.
