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Perfect Lemon Elderflower Layer Cake with Swiss Meringue Frosting

lemon elderflower layer cake - featured image
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A light and elegant layered lemon cake infused with elderflower syrup and topped with silky Swiss meringue frosting. This cake balances bright citrus and floral notes with a fluffy texture, perfect for special occasions.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened (recommend Plugrá or Kerrygold)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 3 tablespoons elderflower syrup (or substitute with light honey or orange blossom water)
  • For the Swiss Meringue Frosting:
  • 4 large egg whites
  • 1 cup (200g) granulated sugar
  • Pinch of salt
  • 1 cup (227g) unsalted butter, softened and cubed
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Optional: 1 teaspoon elderflower syrup

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides.
  5. Mix in lemon zest, lemon juice, and elderflower syrup. Batter may look slightly curdled—this is normal.
  6. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix gently until just combined; do not overmix.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Rotate pans halfway through baking.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. To make Swiss meringue frosting: Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C) or feels smooth between fingers.
  11. Transfer bowl to electric mixer and beat on high until stiff, glossy peaks form and bowl is cool to touch (8-10 minutes).
  12. With mixer on medium, add softened butter a few cubes at a time. Continue beating until smooth, even if mixture looks curdled at times.
  13. Add vanilla extract, lemon juice, and optional elderflower syrup; beat until fully incorporated.
  14. Place one cake layer on serving plate. Spread a generous layer of frosting on top. Place second layer on top and cover entire cake with remaining frosting.
  15. Chill cake for at least 30 minutes to set frosting before slicing and serving.

Notes

If elderflower syrup is unavailable, substitute with light honey or orange blossom water. For gluten-free, use a 1:1 gluten-free baking blend instead of all-purpose flour. When making Swiss meringue frosting, patience is key—add butter slowly and keep beating to avoid curdling. Chill frosting briefly and re-whip if it separates. Bring eggs and butter to room temperature before mixing. Avoid overmixing batter after adding dry ingredients to keep cake tender.

Nutrition

Keywords: lemon cake, elderflower cake, Swiss meringue frosting, layered cake, spring dessert, floral cake, easy lemon cake, homemade frosting

Find it online: https://flurpchef.com/perfect-lemon-elderflower-layer-cake-recipe-easy-homemade-swiss-meringue-frosting-tips/