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Perfect Lemon Elderflower Naked Cake Recipe with Edible Flowers

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A bright and fresh lemon elderflower naked cake adorned with delicate edible flowers, perfect for special occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 2 tablespoons fresh lemon zest, finely grated
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (120 ml) elderflower cordial
  • ½ cup (120 ml) water
  • ¼ cup (50 grams) sugar
  • 1 cup (226 grams) unsalted butter, softened (for frosting)
  • 4 cups (480 grams) powdered sugar, sifted
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons elderflower cordial (for frosting)
  • 1 tablespoon fresh lemon juice (for frosting)
  • Edible flowers (a mix of violets, pansies, nasturtiums) for decoration
  • Additional lemon zest for garnish

Instructions

  1. Prepare the Elderflower Syrup: In a small saucepan, combine elderflower cordial, water, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  3. Mix dry ingredients: whisk together flour, baking powder, and salt in a bowl; set aside.
  4. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and fresh lemon juice.
  6. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Remove parchment paper and cool completely.
  9. Make frosting: beat softened butter until smooth. Gradually add powdered sugar on low speed. Add heavy cream, elderflower cordial, and lemon juice. Beat on medium-high until fluffy and spreadable.
  10. Assemble cake: place one cake layer on serving plate. Brush top with elderflower syrup. Spread a thin layer of frosting. Add second layer and repeat soaking and frosting on top and sides.
  11. Decorate with edible flowers and sprinkle additional lemon zest on top.

Notes

Use softened butter, not melted, for a lighter cake. Avoid overmixing batter to prevent toughness. Use fresh lemon zest for best flavor. Soak cake layers generously with elderflower syrup but avoid sogginess. Chill frosting if too soft. Only use edible, pesticide-free flowers. You can make the cake layers a day ahead and assemble before serving.

Nutrition

Keywords: lemon cake, elderflower cake, naked cake, edible flowers, spring dessert, easy cake recipe, floral cake

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