This Lemon Elderflower Cake with Lemon Curd on Top is moist, fragrant, and crowned with a glossy layer of tangy lemon curd that makes every slice feel special.
There’s something undeniably elegant about the pairing of lemon and elderflower cordial. Bright, citrusy sharpness meets soft floral sweetness in a way that feels light, refined, and utterly irresistible.
This lemon elderflower cake recipe combines fresh lemon zest, freshly squeezed lemon juice, and sweet elderflower cordial to create a refreshing, aromatic cake that feels both modern and classic.
Key Ingredients for Lemon Elderflower Cake
This is an one bowl cake, easy to put together by anyone.
Eggs - I haven't tried the eggless version but for most eggless cake, I switch eggs with 1 cup yogurt. Do keep in mind that the texture of the cake will be different.
Oil - You can either use oil or butter. I always prefer using oil as it gives more lighter texture to the cake.
Sugar - I used white sugar but you can use brown sugar too or your choice of sweetner.
Lemon Zest and Lemon Jucie - I like to use a lot of lemon zest along with the juice for the bright refreshing flavor.
Elderflower Cordial - Elderflower cordial is a sweet, floral, and aromatic non-alcoholic syrup made by steeping fresh elderflower heads in a hot sugar-water solution, typically flavored with lemon and citric acid. This is the brand I used.
All Purpose Flour - You can use cake flour too. I haven't tried with any other kind of flour or glutenfree flour but am sure it will turn equally delicious. The texture might be different.
Baking Soda and Baking Powder - Using both baking soda and baking powder provides a balanced, effective lift and texture.
For garnish, I used lemon curd, whipped cream and topped it with fresh berries. Here is the link to my Lemon curd recipe.
Why Lemon and Elderflower Work So Well Together
Lemon has a bright, zesty acidity that wakes up the palate. Elderflower, on the other hand, offers gentle floral sweetness with subtle honey and pear-like notes.
When combined, these flavors create:
- A balanced flavor profile, sweet, tart, and floral
- A refreshing dessert that never feels heavy
- A cake perfect for spring and summer celebrations
Elderflower is often used in European desserts and beverages, especially in the form of elderflower cordial such as St‑Germain or Belvoir Farm.
Steps to prepare Lemon Elderflower Cake
1- Start by whisking egg sugar and oil to a smooth consistency.
2- Zest 2 lemons. When you zest, be careful to not zest the white part or else it will taste bitter.
3- Add freshly squeezed juice of 2 lemons.
4- And finally the Elderflower cordial and whisk to incorporate everything.
4- Whisk the dry ingredients to the wet mixture and then using a rubber spatula, fold the dry ingredients gently to the batter.
5 - Grease the baking pan and pour the batter. Bake at a preheated oven.
6- Once the cake it cool down completely, transfer it to a plate.
7- Garnish the cake with whipped cream and lemon curd. Top it with fresh berries and enjoy!
Lemon Elderflower Cake Variations
Cupcakes
Perfect for parties and easy serving.
Layer Cake
Classic celebration cake with multiple layers.
Loaf Cake
Simple tea time dessert.
Wedding Cake
A sophisticated option for weddings and elegant events.
FAQs
Lemon elderflower cake tastes light, citrusy, and gently floral. The lemon provides bright acidity while elderflower adds a delicate sweet floral aroma.
Elderflower syrup can often be found in specialty grocery stores, European markets, or online. Popular brands include Belvoir Farm and Fever‑Tree. I used Gourmanity Elderflower Syrup.
When stored in the refrigerator in an airtight container, the cake stays fresh for about 3 to 4 days.
The most popular frostings include:
Lemon buttercream
Elderflower buttercream
Cream cheese frosting
Mascarpone frosting
These frostings complement the citrus and floral flavors beautifully.
Lemon Elderflower Cake
Ingredients
- 3 eggs
- 1 Cup Sugar
- ¾ Cup Olive Oil
- ¼ Cup Freshly Squeezed Lemon juice
- Zest of 2 lemons
- 2 tablespoon Lemon elderflower Cordial
- 1+¼ Cup and ½ cup all purpose flour
- 1 tablespoon Baking soda
- 1 teaspoon Baking Soda
- Pinch of salt
Instructions
- Preheat the oven to 350F
- In a mixing bowl, whisk eggs with sugar and oil until it's all combined nicely.
- To that egg lemon zest, lemon juice and elderberry flower cordial and whisk again.
- To a sifter, add all purpose flour, baking powder, baking soda and pinc of salt. Sift the dry ingredients to the wet mixture.
- Using a rubber spatula or a wooden spoon, fold the dry ingredients to the wet mixture until it's all combined with no dry crumbs at the bottom of the bowl.
- Grease a 8 inch round cake pan and brush oil all around.
- Pour the batter and make sure it's half to ¾th way full. Tap the cake pan a couple times and then place it in the middle rack of the preheated oven.
- Bake for 40 to 45 minutes.
- Once done, let it cool for 5 minutes, before you release the cake from the pan.
- Leave the cake on a wire rack and let it cool down completely, before you add the whipped cream and lemon curd to garnish and top it with berries along with few slices of lemon.
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