Print

Perfect Elderflower and Lemon Layer Cake

elderflower and lemon layer cake - featured image
Print Recipe

A light, fragrant elderflower and lemon layer cake with a delicate pressed flower decoration, perfect for special occasions or everyday treats.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) elderflower cordial
  • Zest of 2 lemons
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 cup (113g) unsalted butter, softened (for frosting)
  • 2 1/2 cups (320g) powdered sugar, sifted
  • 1/2 cup (113g) cream cheese, softened
  • 2 tbsp (30ml) elderflower cordial (for frosting)
  • 1 tbsp (15ml) fresh lemon juice (for frosting)
  • 1 tsp vanilla extract
  • Edible flowers (such as pansies, violets, or calendula), pesticide-free and safe to eat
  • Wax paper and a heavy book or flower press for pressing flowers

Instructions

  1. Press the edible flowers at least 24 hours ahead by placing them between sheets of wax paper and pressing inside a heavy book or flower press.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  3. Sift together flour, baking powder, and salt in a bowl; set aside.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next.
  6. In a separate cup, mix milk, elderflower cordial, lemon juice, and lemon zest.
  7. Alternately add dry ingredients and liquid mixture to the butter mixture, starting and ending with dry ingredients. Stir gently after each addition until smooth and thick.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Begin checking at 20 minutes to avoid overbaking.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely.
  11. For frosting, beat softened butter and cream cheese until smooth.
  12. Gradually add sifted powdered sugar, then mix in elderflower cordial, lemon juice, and vanilla extract until fluffy. Adjust flavors if needed.
  13. Place one cake layer on serving plate and spread one-third of frosting evenly on top.
  14. Add second layer and cover top and sides with remaining frosting. Smooth with an offset spatula.
  15. Gently arrange pressed flowers on the cake surface using tweezers to avoid damage.
  16. Refrigerate cake for at least 30 minutes to set frosting and help flowers adhere.
  17. Bring cake to room temperature before slicing and serving.

Notes

Press flowers at least 24 hours ahead. Use room temperature ingredients for best results. Avoid overmixing batter after adding flour to keep cake tender. If frosting is too soft, chill before spreading; if too stiff, add a splash of milk. Handle pressed flowers gently with tweezers. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: elderflower cake, lemon cake, layer cake, pressed flower decoration, floral cake, easy cake recipe, homemade cake

Find it online: https://forkifyfun.com/perfect-elderflower-and-lemon-layer-cake-recipe-easy-homemade-pressed-flower-decoration/