Looking for delightful birthday cake ideas? This Lemon Elderflower Cake is a perfect choice, offering a light, floral, and citrusy flavor that’s sure to impress your guests. It’s a beautiful and elegant cake that’s surprisingly simple to make.
Key Ingredients & Substitutions:
- Elderflower cordial: Essential for the distinct elderflower flavor. You can find this in specialty food stores or online.
- Lemons: Fresh lemon zest and juice are crucial. No substitutions here for that bright taste!
- Self-rising flour: If you don’t have it, you can use all-purpose flour mixed with baking powder and a pinch of salt.
- Unsalted butter: You can use salted butter, just reduce any added salt in the recipe.
- Powdered sugar: Also known as confectioners’ sugar, vital for smooth frosting.
Ingredients:
For the Cake:
- 1 ½ cups (300g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (300g) self-rising flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- ¼ cup (60ml) elderflower cordial
For the Elderflower Lemon Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 2 tablespoons elderflower cordial
- Pinch of salt
For the Lemon Drizzle (Optional):
- ¼ cup (50g) granulated sugar
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Servings: 10-12
- Tools Needed: 2 (8-inch) round cake pans, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy release. This step ensures your beautiful birthday cake ideas come out perfectly.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates a good base for your cake’s texture.
3. Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
4. Combine Dry Ingredients
In a separate bowl, whisk together the self-rising flour, baking powder, and salt. This prevents lumps and ensures even distribution.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry. Mix until just combined, being careful not to overmix. Gently fold in the elderflower cordial.
6. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the Lemon Drizzle (Optional)
If you desire a more intense lemon flavor, combine the drizzle sugar and lemon juice in a small saucepan. Heat gently until the sugar dissolves. Once the cakes are completely cool, brush the drizzle over the tops.
8. Prepare the Elderflower Lemon Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, lemon juice, elderflower cordial, and a pinch of salt, beating until smooth and fluffy.
9. Assemble and Frost the Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of elderflower lemon buttercream on top. Place the second cake layer on top and cover the entire cake with the remaining buttercream. This step brings your birthday cake ideas to life!
Variation Ideas:
- Berry Burst: Add fresh raspberries or blueberries between the cake layers when assembling.
- Coconut Twist: Replace some of the flour with shredded coconut for a tropical touch.
- Floral Garnish: Decorate with edible flowers or delicate sugared lemon slices for an elegant look.
Storage Instructions:
Store your Lemon Elderflower Cake at room temperature in an airtight container for up to 3 days. If you need to keep it longer, you can refrigerate it for up to 5 days. For best results, let it come to room temperature for about 30 minutes before serving.
Frequently Asked Questions (FAQ):
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. Frost the cake on the day you plan to serve it.
Q: What if I can’t find elderflower cordial?
A: While it’s key to the unique flavor, you could try using a little extra lemon juice and a touch of vanilla extract as an alternative, though the taste will be different.
Q: How do I get a smooth frosting?
A: Ensure your butter is truly softened, and sift your powdered sugar to prevent lumps. Beat the frosting for several minutes until it’s light and fluffy.
Q: Can I use different sized cake pans?
A: Yes, but you may need to adjust the baking time. Smaller pans will require less time, while larger pans might need a bit more.
Q: Is this cake suitable for a birthday?
A: Absolutely! This elegant and flavorful cake is a wonderful choice for any birthday celebration and makes a unique addition to birthday cake ideas.
Q: Can I freeze this cake?
A: You can freeze unfrosted cake layers, tightly wrapped, for up to 2 months. Thaw them in the refrigerator overnight before frosting.