Elderflower Cake with Lemon and Elderflower Frosting Recipe

Introduction

This delicate elderflower cake is fragrant and moist, capturing the essence of fresh elderflowers and bright lemon zest. Perfect for spring gatherings or a special tea time, its light frosting and subtle floral notes make it a delightful treat.

Ingredients

• 1 cup / 240 ml / 8 fl oz whole milk
• 1 cup fresh elderflowers (or 1/2 cup dried)
• 2 1/2 cups / 300 g / 10.5 oz all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1/2 cup / 115 g / 4 oz salted butter, at room temperature
• 1 cup / 200 g / 7 oz granulated sugar
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 3 large eggs, at room temperature
• 1 cup / 240 ml / 8 fl oz elderflower syrup
• 4 tbsp / 60 g / 2 oz salted butter, at room temperature (for frosting)
• 1 cup / 225 g / 8 oz full-fat cream cheese
• 1/4 cup / 20 ml / 2 fl oz elderflower syrup (for frosting)
• Squeeze of lemon juice (for frosting)
• Lemon slices (for garnish)
• Fresh elderflowers (for garnish)

Instructions

1. Step 1: Place the milk and elderflowers in a medium saucepan. Heat over medium-low until gently steaming, then remove from heat and let the elderflowers infuse for 30 minutes.
2. Step 2: Strain the milk through a fine mesh sieve into a pitcher or bowl, discarding the elderflowers. Allow the milk to cool to room temperature.
3. Step 3: Measure the infused milk. If you have less than 1 cup (240 ml), top up with more milk to reach the required amount.
4. Step 4: Preheat the oven to 350°F (180°C, gas mark 4). Grease a 9×9 inch (23×23 cm) metal baking pan and line with parchment paper, leaving an overhang on the sides.
5. Step 5: In a medium bowl, whisk together the flour and baking powder. Set aside.
6. Step 6: In a large mixing bowl, beat the softened butter, sugar, and lemon zest on high speed with an electric mixer until pale and fluffy.
7. Step 7: Add eggs one at a time, beating until smooth after each addition.
8. Step 8: Gradually add the dry ingredients, infused milk, and lemon juice to the wet ingredients in alternating additions. Mix on low speed until combined, scraping down the bowl as needed.
9. Step 9: Pour the batter into the prepared pan and bake for 35–45 minutes, or until a cake tester inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for 20 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
11. Step 11: For the frosting, beat the butter in a large bowl for 2 minutes. Add cream cheese and beat at medium-high speed for 2 minutes more.
12. Step 12: Add the elderflower syrup and a squeeze of lemon juice, mixing for an additional 3 minutes until smooth and creamy.
13. Step 13: Prick holes all over the cooled cake with a fork and pour the elderflower syrup evenly on top. Allow it to soak in for a minute.
14. Step 14: Spread the frosting evenly over the cake and garnish with lemon slices and fresh elderflowers if desired.
15. Step 15: Cut into 16 squares and serve.

Tips & Variations

• If fresh elderflowers aren’t available, dried elderflowers work well—just use half the quantity and soak thoroughly in the milk.
• For a dairy-free version, substitute butter with plant-based spread and use coconut cream instead of cream cheese.
• Adding a teaspoon of vanilla extract to the batter enhances the floral notes.
• To make individual servings, bake the batter in muffin tins for about 20 minutes.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Bring to room temperature before serving for best texture. The cake can also be frozen without frosting for up to 1 month; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use elderflower cordial instead of elderflower syrup?

Yes, elderflower cordial can replace elderflower syrup but may be less sweet. Adjust the amount of sugar in the frosting accordingly to maintain balance.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs, but no wet batter.

Elderflower Cake with Lemon and Elderflower Frosting Recipe

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★★★★★

4.9 from 103 reviews

This delicate Elderflower Cake is a fragrant and moist dessert infused with the subtle floral notes of elderflowers and brightened with lemon zest and juice. The cake is baked to golden perfection and topped with a creamy elderflower frosting that enhances its unique flavor. Perfect for spring and summer gatherings, it offers a light, refreshing sweetness paired with a smooth cream cheese glaze.

• Author: Victoria
• Prep Time: 45 mins
• Cook Time: 40 mins
• Total Time: 1 hr 25 mins
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Cake

• 1 cup / 240 ml / 8 fl oz whole milk
• 1 cup fresh elderflowers (or 1/2 cup dried)
• 2 1/2 cups / 300 g / 10.5 oz all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1/2 cup / 115 g / 4 oz salted butter, at room temperature
• 1 cup / 200 g / 7 oz granulated sugar
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 3 large eggs, at room temperature

For the Frosting and Topping

• 1 cup / 240 ml / 8 fl oz elderflower syrup
• 4 tbsp / 60 g / 2 oz salted butter, at room temperature
• 1 cup / 225 g / 8 oz full-fat cream cheese
• 1/4 cup / 20 ml / 2 fl oz elderflower syrup
• Squeeze of lemon juice
• Lemon slices, for garnish
• Fresh elderflowers, for garnish

Instructions

1. Infuse Milk: Place the milk and elderflowers in a medium saucepan and heat over medium-low heat until it’s gently steaming. Remove from heat and allow the elderflowers to steep in the milk for 30 minutes to infuse their delicate aroma.
2. Strain Milk: Pour the infused milk through a fine mesh sieve into a pitcher or bowl to remove the elderflowers. Discard the flowers and let the milk cool to room temperature for use in the batter.
3. Replenish Milk if Needed: Check if you have a full cup (240 ml) of infused milk. If less, top up with fresh milk to reach exactly 1 cup for the recipe.
4. Prepare for Baking: Preheat your oven to 350°F (180°C/gas mark 4). Grease a 9×9 inch (23×23 cm) metal baking pan and line it with parchment paper, allowing the parchment to overhang the sides for easier cake removal.
5. Mix Dry Ingredients: In a medium bowl, whisk together flour and baking powder until evenly combined. Set aside for later incorporation into the batter.
6. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest on high speed using an electric mixer until the mixture is pale and fluffy, which usually takes a few minutes.
7. Add Eggs: Add eggs one at a time into the creamed mixture, mixing well after each addition until smooth and fully combined.
8. Combine Dry and Wet Ingredients: Gradually add the dry ingredients alternated with the infused milk and lemon juice into the wet ingredients, mixing on low speed to form a smooth batter. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
9. Bake Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 35 to 45 minutes or until a cake tester inserted into the center comes out clean, indicating the cake is fully cooked.
10. Cool Cake: Let the cake cool in the pan for 20 minutes. Then, lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely before frosting.
11. Prepare Frosting: While the cake cools, beat the butter until creamy using an electric mixer. Add the cream cheese and continue beating at medium-high speed for 2 minutes until smooth. Incorporate elderflower syrup and a squeeze of lemon juice and mix for about 3 minutes until fluffy and well combined.
12. Soak Cake: Using a fork, prick small holes evenly over the top of the cooled cake. Pour elderflower syrup over the cake, allowing it to soak in and enhance the flavor and moisture.
13. Assemble Cake: Spread the elderflower frosting evenly over the top of the cake with an offset spatula. Garnish with fresh lemon slices and elderflowers for an elegant presentation.
14. Serve: Cut the cake into 16 squares and serve. Enjoy this fragrant and luscious dessert fresh for best flavor.

Notes

• For the freshest elderflower flavor, use freshly picked elderflowers when in season; otherwise, dried elderflowers or elderflower syrup work well as substitutes.
• If you cannot find elderflower syrup, substitute with a floral syrup like rose syrup or simple syrup for sweetness.
• Make sure eggs and butter are at room temperature for the best mixing and texture.
• The cake stores well covered in the refrigerator for up to 3 days; bring to room temperature before serving.
• Use a metal baking pan for best heat conduction and even baking.
• To decorate, fresh elderflowers must be edible varieties and pesticide-free.

Keywords: Elderflower cake, floral cake, lemon cake, cream cheese frosting, spring dessert, British cake recipe