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Perfect Lemon Elderflower Cake with Swiss Meringue Buttercream Flowers

lemon elderflower cake - featured image
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A light and refreshing lemon elderflower cake topped with delicate Swiss meringue buttercream flowers, perfect for spring and summer celebrations.

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
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 3 tbsp elderflower syrup
  • 4 large egg whites, room temperature (for buttercream)
  • 1 cup (200 g) granulated sugar (for buttercream)
  • 1 ½ cups (340 g) unsalted butter, softened and cut into cubes (for buttercream)
  • 1 tsp vanilla extract
  • Yellow gel food coloring (optional)
  • Edible flowers or additional piped Swiss meringue buttercream flowers for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper. Bring eggs and milk to room temperature.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Using an electric mixer, beat softened butter and sugar on medium-high speed until pale and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. If batter curdles, add a tablespoon of dry ingredients to bring it back together.
  5. Stir in lemon zest and elderflower syrup. Alternate adding flour mixture and milk, starting and ending with flour. Mix gently until combined.
  6. Fold in fresh lemon juice carefully to keep batter light.
  7. Divide batter evenly between pans, smooth tops, and 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 turn out onto cooling racks to cool completely.
  9. For buttercream: Combine egg whites and sugar in heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
  10. Transfer to stand mixer and whip on high until stiff peaks form and bowl is cool, about 8-10 minutes.
  11. With mixer on medium, add softened butter cubes gradually. Beat until smooth and creamy. Mix in vanilla extract and optional yellow gel food coloring.
  12. Assemble cake by placing one layer on plate, spreading buttercream generously, topping with second layer, and applying a thin crumb coat. Chill 20 minutes.
  13. Pipe decorative Swiss meringue buttercream flowers on top using piping bags and preferred tips.

Notes

If buttercream looks curdled, keep beating until smooth. Use fresh lemons for best flavor. Rotate pans halfway through baking for even browning. For gluten-free option, substitute almond flour but expect denser texture. Store leftovers covered in refrigerator up to 3 days; bring to room temperature before serving.

Nutrition

Keywords: lemon cake, elderflower cake, Swiss meringue buttercream, spring cake, floral cake, lemon elderflower dessert, buttercream flowers

Find it online: https://siennaspoon.com/perfect-lemon-elderflower-cake-recipe-with-easy-swiss-meringue-buttercream-flowers-tutorial/