Description
This Elderflower Lemon Cake is a delightful, refreshing dessert that combines the bright zest of lemon with the delicate floral notes of elderflower liqueur. Moist and fluffy cake layers are enveloped in a smooth, fluffy frosting flavored with St. Germain Elderflower Liqueur, making it perfect for spring and summer gatherings or any time you crave a light, fragrant cake.
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Zest from 1 lemon
- 1 cup, plus 2 tablespoons, white granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Frosting
- 2 sticks unsalted butter (1 cup), at room temperature
- 4 cups sifted powdered sugar
- Pinch of salt
- 2 tablespoons St. Germain Elderflower Liqueur
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans and line the bottoms with parchment paper rounds to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Lemon Zest and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the lemon zest and white granulated sugar on low speed until the zest is fully incorporated into the sugar. This step enhances the lemon flavor throughout the cake.
- Make Cake Batter: Add the room-temperature butter to the lemon-sugar mixture and beat on medium speed until fluffy and creamy, about 1 minute. Then, add the eggs one at a time, mixing well after each addition. Add the lemon juice and vanilla extract and mix until fully incorporated. Gradually add the dry flour mixture and mix on low speed just until combined, being careful not to overmix.
- Bake Cake Layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for about 5 minutes, then invert onto cooling racks to cool completely.
- Prepare Frosting: In the stand mixer bowl with the paddle attachment, beat the softened butter, sifted powdered sugar, and a pinch of salt on medium speed until the mixture is smooth and fluffy, about 1 minute. Slowly add the St. Germain Elderflower Liqueur and beat again for another minute until the frosting is smooth and spreadable.
- Assemble the Cake: Once the cake layers are fully cooled, spread a generous amount of elderflower frosting on top of one layer, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake evenly.
Notes
- Make sure the butter and eggs are at room temperature for the best texture in your cake and frosting.
- To enhance the lemon flavor, try using freshly grated lemon zest instead of pre-packaged zest.
- Cooling the cake layers completely before frosting helps prevent the frosting from melting.
- You can substitute St. Germain Elderflower Liqueur with elderflower syrup for a non-alcoholic version, adjusting sweetness accordingly.
- Store the cake covered in the refrigerator and bring to room temperature before serving for the best flavor.
