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Perfect Lemon Drizzle Layer Cake Recipe with Easy Elderflower Buttercream Frosting

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A moist and zesty lemon drizzle layer cake with a delicate elderflower buttercream frosting that adds a subtle floral note, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 3/4 cup (90g) powdered sugar (for lemon drizzle)
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted (for buttercream)
  • 3 tablespoons elderflower cordial
  • 1 tablespoon fresh lemon juice (for buttercream)
  • 1–2 tablespoons heavy cream or whole milk (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a bowl; set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest.
  5. With mixer on low, add dry ingredients in three additions alternating with milk, beginning and ending with flour. Mix until just combined.
  6. Divide batter evenly between pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. While cakes bake, mix powdered sugar and lemon juice for the drizzle; warm slightly if needed to dissolve sugar.
  8. When cakes are warm, poke holes across the surface with a skewer or fork and spoon lemon drizzle evenly over both layers to soak in.
  9. Cool cakes completely on wire racks before frosting.
  10. For buttercream, beat softened butter until fluffy. Gradually add sifted powdered sugar, then mix in elderflower cordial and lemon juice. Adjust consistency with cream or milk.
  11. Place one cake layer on a plate, spread a thick layer of buttercream on top. Add second layer and frost top and sides with remaining buttercream. Smooth or create swirls as desired.
  12. Optional: Chill assembled cake for 30 minutes to set buttercream.

Notes

Use room temperature eggs and milk for smooth batter. Poke holes gently for drizzle absorption to avoid sogginess. Sift powdered sugar for silky buttercream. Chill cake layers before frosting to prevent melting. For dairy-free, use vegan spread and plant milk; for gluten-free, use gluten-free flour blend with xanthan gum if needed. Elderflower cordial can be substituted with orange blossom water sparingly.

Nutrition

Keywords: lemon drizzle cake, elderflower buttercream, lemon cake, layer cake, easy cake recipe, spring dessert, party cake

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