Fresh Lemon Elderflower Cake with Berry Topping
A light and moist lemon cake infused with fragrant elderflower cordial, topped with fresh mixed berries and an optional elderflower glaze. Perfect for casual gatherings or a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons (8g) baking powder
- ½ teaspoon (2g) baking soda
- ¼ teaspoon (1.5g) salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ¾ cup (180ml) buttermilk
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- ⅓ cup (80ml) fresh lemon juice
- ¼ cup (60ml) elderflower cordial
- 1 teaspoon vanilla extract (optional)
- 2 cups (300g) fresh mixed berries (blueberries, raspberries, strawberries)
- 2 tablespoons powdered sugar (for dusting berries)
- Fresh mint leaves (for garnish)
- Optional glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) elderflower cordial
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next.
- In a separate bowl, whisk together buttermilk, lemon zest, lemon juice, elderflower cordial, and vanilla extract if using.
- Alternately add dry flour mixture and wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined.
- Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 33 minutes.
- Cool cake in pan for 10 minutes, then transfer to a cooling rack.
- Optional: Whisk powdered sugar, lemon juice, and elderflower cordial to make glaze. Drizzle over cooled cake.
- Top cake with fresh mixed berries, dust with powdered sugar, and garnish with mint leaves.
Notes
Use room temperature eggs and butter for a smooth batter. Avoid overmixing after adding flour to keep the cake tender. Start checking for doneness at 33 minutes to prevent drying. Rotate cake halfway through baking if your oven has hot spots. Adjust sugar if elderflower cordial is very sweet. Zest lemons before juicing for easier cleanup.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 44
- Fiber: 2
- Protein: 5
Keywords: lemon cake, elderflower cake, berry topping, easy cake recipe, summer dessert, floral cake, homemade cake