Description
A refreshing cake combining the bright flavors of lemon and floral notes of elderflower, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup elderflower syrup
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup elderflower syrup
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
- Stir in lemon zest and elderflower syrup.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely before frosting.
Notes
For best results, ensure all ingredients are at room temperature. Garnish with fresh lemon slices or edible flowers for a beautiful presentation.
