This Lemon Elderflower Cake features a zesty lemon sponge infused with elderflower syrup, complemented by a luscious blueberry compote and tangy lemon curd filling. Topped with a smooth elderflower Swiss meringue buttercream, this cake is perfect for special occasions.
The combination of bright, floral flavors makes it an ideal choice for summer gatherings or outdoor weddings.
Overview of the Lemon Elderflower Cake
This Lemon Elderflower Cake is a stunning centerpiece for any summer gathering. With its vibrant flavors and beautiful presentation, it brings a touch of elegance to celebrations. The combination of zesty lemon and floral elderflower creates a refreshing dessert that is sure to please your guests.
Key Components of the Elderflower Cake
The cake features several layers that contribute to its delightful taste and texture.
Moist lemon sponge infused with elderflower syrup serves as the base, providing a light and airy feel.
The addition of blueberry compote and tangy lemon curd adds depth, balancing sweetness with tartness.
Creating the Blueberry Compote
The blueberry compote is a crucial element that enhances the overall flavor profile.
Made from fresh or frozen blueberries, sugar, and a hint of lemon juice, it brings a burst of fruity goodness.
Cooking the blueberries until they burst creates a luscious, thick mixture that pairs beautifully with the lemon layers.
Making the Lemon Curd Elderflower Cake
Lemon curd adds a tangy richness that complements the sweetness of the cake.
Whisking together eggs, sugar, and fresh lemon juice over simmering water creates a smooth, creamy texture.
Once combined with butter, the curd becomes a luxurious filling that elevates each slice.
Crafting the Elderflower Swiss Meringue Buttercream
The elderflower Swiss meringue buttercream is the crowning glory of this cake.
With its silky smooth texture and floral notes, it perfectly envelops the cake layers.
Beating egg whites and sugar until stiff peaks form creates a light and airy frosting that is easy to spread and decorate.
Decorating the Cake
Presentation plays a significant role in making this cake truly special.
Adorning the top with fresh blueberries and edible flowers adds a pop of color and charm.
Set against a soft pastel backdrop, this cake becomes a visual delight, perfect for summer celebrations.
Delightful Lemon Elderflower Cake Recipe
This cake offers a refreshing balance of sweetness and tartness, with layers of moist lemon sponge, rich blueberry compote, and creamy frosting. It serves approximately 10-12 people and is sure to impress your guests.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1/4 cup elderflower syrup
- 2 teaspoons baking powder
- 1 teaspoon salt
- Zest of 2 lemons
- For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Lemon Curd:
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter, cut into pieces
- For the Elderflower Swiss Meringue Buttercream:
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1/4 cup elderflower syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the elderflower syrup and lemon zest.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Blueberry Compote: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries start to burst. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool.
- Make the Lemon Curd: In a heatproof bowl, whisk together eggs, sugar, and lemon juice. Place over a pot of simmering water and cook, stirring constantly until thickened. Remove from heat and stir in butter until melted. Let cool.
- Prepare the Buttercream: In a heatproof bowl, whisk egg whites and sugar together. Place over simmering water and whisk until sugar dissolves. Remove from heat and beat until stiff peaks form. Gradually add softened butter and beat until smooth. Mix in elderflower syrup and vanilla extract.
- Assemble the Cake: Place one layer of cake on a serving plate. Spread a layer of blueberry compote and lemon curd on top. Place the second layer on top and frost the entire cake with elderflower buttercream. Decorate as desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 10-12 slices
- Calories: 350kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 50g
