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Elderflower Cake with Lemon and Elderflower Frosting Recipe

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4.9 from 113 reviews

This Elderflower Cake is a delightful and fragrant dessert featuring the unique floral flavor of elderflowers. Infused milk, lemon zest, and elderflower syrup combine to create a moist and tender cake layered with a creamy elderflower cream cheese frosting. Perfect for spring and summer celebrations, this cake is beautiful, flavorful, and impressively easy to make.

Ingredients

Cake

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

Soaking

  • 1 cup / 240 ml elderflower syrup

Topping

  • 4 tbsp / 60 g salted butter, at room temperature
  • 1 cup / 225 g full-fat cream cheese
  • 1/4 cup / 20 ml elderflower syrup
  • squeeze of lemon juice

Garnish (optional)

  • lemon slices
  • fresh elderflowers

Instructions

  1. Infuse milk: Place the milk and elderflowers in a medium saucepan. Heat the milk over medium-low heat until it is gently steaming. Remove from the heat and allow the elderflowers to infuse in the milk for 30 minutes to extract their delicate flavor.
  2. Strain milk: Pour the milk through a fine mesh sieve into a pitcher or bowl, discarding the elderflowers. Let the infused milk cool to room temperature before use.
  3. Replenish milk: Ensure you have 1 cup (240 ml) of the infused milk for the recipe. If there is less, top up with more milk to reach the required volume.
  4. Prepare for baking: Preheat your oven to 350°F (180°C / gas mark 4). Grease a 9x9 inch (23x23 cm) metal baking pan and line it with parchment paper, allowing the paper to overhang the sides for easy cake removal.
  5. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined. Set aside.
  6. Cream butter and sugar: In a large mixing bowl, beat the softened butter, sugar, and lemon zest on high speed with an electric mixer until the mixture is pale and fluffy, about 3-5 minutes.
  7. Add eggs: Add the eggs one at a time, mixing thoroughly after each addition until the batter is smooth and well combined.
  8. Combine dry and wet ingredients: Alternately add the dry flour mixture, infused milk, and lemon juice to the butter mixture in small batches. Mix on low speed to combine after each addition, scraping down the sides of the bowl as needed to ensure an even batter.
  9. Bake cake: Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a cake tester inserted into the center comes out clean.
  10. Cool cake: Let the cake cool in the pan for 20 minutes. Then, use the parchment paper overhang to lift the cake out of the pan. Transfer to a wire rack to cool completely.
  11. Mix frosting: While the cake cools, prepare the frosting. Beat the butter in a large bowl for 2 minutes until creamy. Add the cream cheese and beat at medium-high speed for another 2 minutes. Add elderflower syrup and a squeeze of lemon juice, and mix for 3 more minutes until smooth and fluffy.
  12. Soak cake: Prick holes all over the top of the cooled cake using a fork. Pour the elderflower syrup evenly over the cake and allow it to soak in for a minute, adding moisture and flavor.
  13. Assemble the cake: Spread the elderflower cream cheese frosting evenly over the top of the cake using an offset spatula. Optionally, garnish with lemon slices and fresh elderflowers for an elegant finish.
  14. Serve: Cut the cake into 16 squares and enjoy this fragrant, moist elderflower treat with friends and family.

Notes

  • Use fresh elderflowers during the elderflower season for the best flavor, but dried elderflowers can be substituted.
  • If elderflower syrup is not available, substitute with a similar floral syrup like lavender or rose, but flavors will vary slightly.
  • Room temperature eggs and butter help create a smooth, well-emulsified batter.
  • Ensure not to overmix batter once wet and dry ingredients are combined to keep the cake tender.
  • This cake pairs wonderfully with a cup of tea or a glass of sparkling wine for special occasions.

Find it online: https://alinacooks.com/elderflower-cake-with-lemon-and-elderflower-frosting-recipe/