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Perfect Lemon Drizzle Layer Cake Recipe with Easy Elderflower Buttercream Frosting

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A moist and fluffy lemon drizzle layer cake topped with a delicate elderflower buttercream frosting, perfect for special occasions or a cozy afternoon treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • Zest of 2 lemons (about 2 tablespoons)
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (120g) powdered sugar, sifted (for lemon drizzle)
  • ¼ cup (60ml) fresh lemon juice (for lemon drizzle)
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted (for buttercream)
  • 3 tablespoons (45ml) elderflower cordial
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans, line bottoms with parchment paper, and lightly flour the pans.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest. Mix in half of the dry ingredients, then half of the milk, repeat with remaining dry ingredients and milk, mixing gently after each addition.
  6. Divide batter evenly between pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack. While warm, poke holes in the top of each layer and spoon over half of the lemon drizzle (mix powdered sugar and lemon juice until smooth).
  8. To make elderflower buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed. Add elderflower cordial, heavy cream, and vanilla extract. Beat on high until light and fluffy, about 3 minutes.
  9. Place one cake layer on a serving plate. Spread elderflower buttercream over the top. Add second layer and frost top and sides of the cake. Smooth frosting with a spatula dipped in hot water.
  10. Chill cake for 30 minutes to set buttercream before slicing and serving.

Notes

Poke holes in the warm cake before drizzling to ensure the lemon drizzle soaks in without pooling. If buttercream is too thick, add a splash more cream or cordial to loosen. Chill cake between frosting layers if kitchen is warm to prevent sliding. Use fresh lemons for best flavor. Cake keeps well for up to 3 days at room temperature if covered, or freeze unfrosted layers for up to 1 month.

Nutrition

Keywords: lemon drizzle cake, elderflower buttercream, lemon cake, layer cake, easy cake recipe, moist cake, floral frosting, summer cake

Find it online: https://lucydishes.com/perfect-lemon-drizzle-layer-cake-recipe-with-easy-elderflower-buttercream-frosting/