This is the best elderflower cake! It’s a fluffy lemon elderflower cake soaked with elderflower syrup and topped with luscious elderflower frosting. This delicious dessert is perfect for spring and summer!
Check out our elderflower cookies, elderflower jelly, and elderflower lemonade for even more elderflower goodness!
Dreamy lemon elderflower cake
Lemon cake is one of my all-time favorite treats, and I wanted to create a spin-off of classic lemon cake with this lemon elderflower cake.
My easy recipe starts with a light and soft single-layer elderflower lemon cake base that is soaked in elderflower syrup for maximum flavor and fluffiness.
It’s then topped with the most incredible elderflower cream cheese frosting and sprinkled with lemon zest and elderflower blossoms for a finishing touch.
This cake is full of delicious floral and citrusy flavors. It’s the perfect treat for tea parties and special occasions in spring and summer.
If you’re looking for more floral cake recipes, try our lemon lavender cake, peony cake, and rose poke cake!
Ingredients
- 1 cup whole milk – You could use low-fat milk, but I recommend whole milk because it creates the most tender texture.
- 1 cup fresh elderflowers – We infuse the milk with elderflower. You can use 1 cup of fresh elderflowers or 1/2 cup of dried elderflowers if fresh blooms aren’t in season.
- 2 1/2 cups all-purpose flour – For the best result, measure the flour accurately. Never scoop a measuring cup into the flour. This will result in using too much flour and lead to a dry cake. Instead, spoon the flour into your measuring cup until overflowing, and then swipe the excess off with the back of a knife. Or even better, weigh the flour with a digital kitchen scale.
- 2 teaspoon baking powder – helps to give the cake a fluffy texture.
- 1/2 cup salted butter – Make sure the butter is softened to room temperature at room temperature (about 20 to 30 minutes) so it creams well with the sugar. I always select salted butter for my baking. Add a pinch of salt if using unsalted butter.
- 1 cup granulated sugar – sweetens the cake and adds moisture.
- 2 tablespoons lemon zest – You need 1 large lemon for this recipe. Be sure to zest the lemon before squeezing out the juice. A microplane or citrus grater are handy tools for this job.
- 2 tablespoons lemon juice – Fresh lemon juice is a must for the best flavor.
- 3 large eggs – Have your eggs at room temperature so they incorporate easily into the batter.
- 1 cup elderflower syrup – intensifies the elderflower flavor and keeps the cake moist and soft for days. I prefer my homemade elderflower cordial, but Monin and Belvoir Farm syrups taste excellent as well.
Frosting
My elderflower frosting is creamy and light with a beautiful flowery flavor. I have written a dedicated post for the frosting, which you can read for more tips.
- 4 tablespoons salted butter – Let the butter soften for 15 to 20 minutes before you start. If using unsalted butter, add a pinch of salt.
- 8 oz full-fat cream cheese –Full-fat, brick-style cream cheese such as Philadelphia is best. Like the butter, let the cream cheese soften for about 20 minutes.
- 1/4 cup elderflower syrup – infuses the frosting with a delicious floral note and sweetness.
- 1/2 teaspoon lemon juice – makes the elderflower taste shine. Please opt for freshly squeezed lemon juice, not the bottled variety.
Variations
- Lime elderflower cake: Swap the lemon juice and zest for the same amount of lime juice and lime zest. You can also select Meyer lemons for a softer lemon aroma.
- Lemon curd filling: For a stronger lemon flavor, poke holes into the cake using the handle of a wooden spoon and pipe lemon curd into the holes.
- Strawberry elderflower frosting: Stir 1/2 cup freeze-dried strawberry powder into the frosting for a strawberry elderflower frosting.
Instructions
1. Infuse milk
Place the milk and elderflower in a medium saucepan. Heat the milk over medium-low heat until gently steaming. Remove from the heat and let the elderflower infuse for 30 minutes.
2. Strain milk
Pour the milk through a fine mesh sieve into a pitcher or bowl. Discard the elderflowers. Let the milk cool to room temperature.
3. Replenish milk
You need 1 cup of milk for this recipe. To check if you have enough milk, pour the infused milk into a 1-cup measuring cup. If there’s less than 1 cup of milk, replenish it with more milk until you have a full cup.
4. Prepare for baking
Preheat the oven to 350°F. Grease a 9×9 inch metal baking pan and line it with parchment paper, letting the parchment paper overhang the sides of the pan.
5. Mix dry ingredients
In a medium bowl, whisk together the flour and baking powder. Set aside.
6. Cream butter and sugar
Add the softened butter, sugar, and lemon zest to a large mixing bowl. Beat together on high speed with an electric mixer until pale in color and fluffy.
7. Add eggs
Add the eggs, one at a time, and mix until smooth after each addition.
8. Combine dry and wet ingredients
Alternate adding dry ingredients, infused milk, and lemon juice to the wet ingredients, a little at a time. Mix on low speed until the batter is combined. Scarpe down the sides of the bowl with a rubber spatula as needed.
9. Bake cake
Pour the batter into the prepared pan. Bake the cake for 35 to 45 minutes or until a cake tester comes out clean from the center.
10. Cool cake
Allow the cake to cool in the baking pan for 20 minutes. Then, pull up the parchment paper overhang to remove it from the pan. Continue cooling on a wire rack until completely cool.
11. Mix frosting
While the cake cools, prepare the frosting. Beat the butter in a large mixing bowl with an electric mixer for 2 minutes. Add the cream cheese and mix at medium-high speed for 2 more minutes. Pour in the elderflower syrup and lemon juice and mix for 3 minutes.
12. Soak cake
Using a fork, prick holes all over the top of the cake. Pour the elderflower syrup over the cake. Give it a minute to soak in.
13. Assemble the cake
Frost the top of the cake with the elderflower frosting using an offset spatula. If desired, garnish the cake with lemon slices and fresh elderflowers.
14. Serve
Cut the cake into 16 squares and enjoy!
Storage tips
- Store: Keep leftovers in an airtight container in the fridge for up to 5 days. Allow the cake to come to room temperature before eating for the best texture.
- Freeze: You can freeze the unfrosted cake for longer storage. Wrap the cooled cake in 2 layers of plastic wrap and 1 layer of heavy-duty foil. Freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving. I don’t recommend freezing the frosting because cream cheese tends to split when frozen and thawed.
Elderflower Cake Recipe
This is the best elderflower cake! It's a fluffy lemon elderflower cake soaked with elderflower syrup and topped with luscious elderflower frosting. This delicious dessert is perfect for spring and summer!
Ingredients
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
Soaking
- 1 cup / 240 ml / 8 fl oz elderflower syrup
Topping
- 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
Garnish (optional)
- lemon slices
- elderflowers
Instructions
- Infuse milk. Place the milk and elderflower in a medium saucepan. Heat the milk over medium-low heat until gently steaming. Remove from the heat and let the elderflower infuse for 30 minutes.
- Strain milk. Pour the milk through a fine mesh sieve into a pitcher or bowl. Discard the elderflowers. Let the milk cool to room temperature.
- Replenish milk. You need 1 cup / 240 ml / 8 fl oz milk for this recipe. To check if you have enough milk, pour the infused milk into a 1-cup measuring cup. If there's less than 1 cup / 240 ml / 8 fl oz milk, replenish it with more milk until you have a full cup.
- Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Grease a 9x9 inch / 23x23 cm metal baking pan and line it with parchment paper, letting the parchment paper overhang the sides of the pan.
- Mix dry ingredients. In a medium bowl, whisk together the flour and baking powder. Set aside.
- Cream butter and sugar. Add the softened butter, sugar, and lemon zest to a large mixing bowl. Beat together on high speed with an electric mixer until pale in color and fluffy.
- Add eggs. Add the eggs, one at a time, and mix until smooth after each addition.
- Combine dry and wet ingredients. Alternate adding dry ingredients, infused milk, and lemon juice to the wet ingredients, a little at a time. Mix on low speed until the batter is combined. Scarpe down the sides of the bowl with a rubber spatula as needed.
- Bake cake. Pour the batter into the prepared pan. Bake the cake for 35 to 45 minutes or until a cake tester comes out clean from the center.
- Cool cake. Allow the cake to cool in the baking pan for 20 minutes. Then, pull up the parchment paper overhang to remove it from the pan. Continue cooling on a wire rack until completely cool.
- Mix frosting. While the cake cools, prepare the frosting. Beat the butter in a large mixing bowl with an electric mixer for 2 minutes. Add the cream cheese and mix at medium-high speed for 2 more minutes. Pour in the elderflower syrup and lemon juice and mix for 3 minutes.
- Soak cake. Using a fork, prick holes all over the top of the cake. Pour the elderflower syrup over the cake. Give it a minute to soak in.
- Assemble the cake. Frost the top of the cake with the elderflower frosting using an offset spatula. If desired, garnish the cake with lemon slices and fresh elderflowers.
- Serve. Cut the cake into 16 squares and enjoy!
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 197mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 5g