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Perfect Lemon Elderflower Drip Cake

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A bright and uplifting lemon sponge cake layered with elderflower-infused buttercream and topped with a delicate lemon elderflower drip, perfect for special occasions.

Ingredients

  • All-purpose flour – 2 ½ cups (315g)
  • Baking powder – 2 ½ teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter, softened – 1 cup (227g)
  • Granulated sugar – 1 ¾ cups (350g)
  • Large eggs, room temperature – 4
  • Whole milk – ¾ cup (180ml)
  • Fresh lemon zest – from 2 lemons
  • Fresh lemon juice – ¼ cup (60ml)
  • Vanilla extract – 1 teaspoon
  • Unsalted butter, softened – 1 ½ cups (340g) (for buttercream)
  • Powdered sugar – 4 cups (480g), sifted (for buttercream)
  • Elderflower cordial – 3 tablespoons (for buttercream)
  • Heavy cream – 2 tablespoons (optional, for buttercream)
  • Vanilla extract – ½ teaspoon (for buttercream)
  • Powdered sugar – 1 cup (120g) (for drip)
  • Fresh lemon juice – 2 tablespoons (30ml) (for drip)
  • Elderflower cordial – 2 tablespoons (30ml) (for drip)
  • Milk or water – 1-2 tablespoons (to adjust drip consistency)
  • Thin lemon slices or twists (optional decoration)
  • Edible flowers (like violets or pansies) (optional decoration)
  • Fresh elderflower sprigs (optional decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line them with parchment paper.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. Using an electric mixer, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed until pale and fluffy, about 3-5 minutes.
  4. Beat in 4 large eggs, one at a time, scraping the bowl after each addition.
  5. Add zest from 2 lemons, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract. Blend gently.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with ¾ cup whole milk, beginning and ending with dry. Mix until just combined.
  7. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Let cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  9. Beat 1 ½ cups softened unsalted butter until smooth. Gradually add 4 cups sifted powdered sugar. Mix in 3 tablespoons elderflower cordial, 2 tablespoons heavy cream, and ½ teaspoon vanilla extract. Beat until light and fluffy.
  10. Place one cake layer on your serving plate. Spread a generous layer of buttercream on top. Add the second layer and frost the entire cake smoothly.
  11. In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 2 tablespoons elderflower cordial. Adjust thickness with 1-2 tablespoons milk or water.
  12. Use a spoon or small ladle to carefully drip the mixture around the cake’s edges. Let it settle for a few minutes.
  13. Decorate with thin lemon slices, edible flowers, or fresh elderflower sprigs as desired.

Notes

Keep butter softened but not melted for best frosting texture. Chill buttercream briefly if too soft. Adjust drip consistency with powdered sugar or liquid. Use fresh lemon juice for best flavor. Bake layers while preparing buttercream to save time. Cool cake completely before frosting and dripping.

Nutrition

Keywords: lemon cake, elderflower cake, drip cake, lemon elderflower drip cake, special occasion cake, easy lemon cake, homemade cake

Find it online: https://wigglebite.com/perfect-lemon-elderflower-drip-cake-recipe-easy-homemade-for-special-occasions/