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Lemon Elderberry Cake

Lemon Elderflower Cake

Made with real lemon and a hint of elderberry liqueur, this Lemon Elderberry Cake is deliciously moist with its lemon curd filling and elderberry-flavoured buttercream icing.

Course Dessert
Cuisine American
Servings 10
Author My Island Bistro Kitchen

Ingredients

Cake:

  • ¾ cup butter room temperature
  • cups + 1 tbsp granulated sugar
  • 2 large eggs room temperature
  • 4 large egg whites room temperature
  • ¼ cup freshly squeezed lemon juice strained
  • 1 tbsp finely grated lemon rind
  • 1 tsp vanilla
  • 3 cups cake flour
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup + 2 tbsp milk
  • 2 tbsp Elderflower Liqueur

Icing:

  • ¾ cup butter room temperature
  • ¾ cup shortening room temperature
  • ¾ tsp almond flavouring
  • ¾ tsp vanilla
  • 2 tbsp water
  • 3 tbsp Elderflower Liqueur
  • lbs icing sugar sifted
  • Dash of salt optional
  • ½ - 2/3 cup Lemon Curd

Instructions

Cake:

  1. Preheat oven to 350°F. Line four 6”x2” pans with parchment circles on the bottoms and line the sides of each pan with a long continuous strip of parchment paper. Spray pans lightly with cooking spray to hold the parchment in place. Spray parchment-lined pans lightly with cooking spray.
  2. In bowl of stand mixer fitted with paddle attachment, cream butter then slowly add the sugar. Beat until mixture is light and fluffy. Add the whole eggs, one at a time, beating well after each addition. Repeat with the egg whites, adding one at a time. Add the lemon juice, grated lemon rind, and vanilla. Beat well.
  3. Sift the cake flour, baking powder, baking soda, and salt together. In a one-cup measuring cup, combine the milk and Elderflower Liqueur. Add the dry ingredients to the creamed butter-sugar mixture alternately with the liquid ingredients in three additions, starting and ending with the dry ingredients, and beating well after each addition. Beat one additional minute on medium speed.

  4. Transfer batter equally among the pans and bake for approximately 30-35 minutes, or until cake tester inserted into center of cakes comes out clean. It is recommended to check cakes the first time around the 25-minute baking point, then check them every five minutes until they test done. Cool cakes on wire cake racks for 10 minutes before removing from pans. Cool completely before frosting cakes.

Icing:

  1. In bowl of stand mixer fitted with paddle attachment, cream the butter and shortening together until blended and creamy. Beat in the almond flavouring, vanilla, water, and liqueur. Gradually add the icing sugar, a cup at a time, beating well after each addition.

Assembly:

  1. Use three of the four cakes. Reserve fourth for another use. Level each cake to the same height. Brush off loose crumbs from each cake. Place one cake on cake plate or cake stand. Spoon about ¾ cup icing into icing bag fitted with round tip. Pipe a circle of icing around cake edge, about ½“ in from the outside edge, to form a dam. Spoon lemon curd inside the dam. Place second layer of cake over filling and repeat with icing circle and lemon curd filling. Crumb coat the cake with a thin layer of the icing (this will look messy and that’s okay). Place cake in refrigerator to set for 25-30 minutes then remove and ice the cake with a thicker layer of icing. Decorate as desired. Refrigerate until use. (Freeze any leftover icing for a future use.)

Recipe Notes

Note: The baking times given are for the 6” cakes. This cake may be made in two 8” or 9” round pans; however, baking times may need to be adjusted.