Zesty Lemon Elderflower Sponge Cake

Ingredients

For the Sponge Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest, from 1 large lemon
1 teaspoon vanilla extract
1/2 cup whole milk

For the Lemon Elderflower Syrup

1/4 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice, freshly squeezed
2 tablespoons elderflower liqueur, or elderflower cordial

For the Elderflower Buttercream

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons elderflower liqueur, or elderflower cordial
1 tablespoon lemon juice, freshly squeezed
1 tablespoon heavy cream, or more, as needed

For Decoration

fresh edible flowers, as needed, e.g., pansies, violas
lemon slices, thinly sliced, as needed

Instructions

1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
3
In a large bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
⏱️ 5 min
4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
⏱️ 3 min
5
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min
6
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
7
While the cakes cool, prepare the Lemon Elderflower Syrup. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the lemon juice and elderflower liqueur. Let the syrup cool completely.
⏱️ 10 min
8
Prepare the Elderflower Buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth. Stir in the elderflower liqueur and lemon juice. If the buttercream is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min
9
Once the cakes are completely cool, use a serrated knife to level the tops if necessary. Place one cake layer on your serving plate. Brush generously with half of the cooled lemon elderflower syrup. Spread about 1/3 of the elderflower buttercream over the top.
⏱️ 5 min
10
Place the second cake layer on top, brush with the remaining syrup, and then cover the entire cake with the remaining buttercream, smoothing the sides and top with an offset spatula.
⏱️ 5 min
11
Decorate the cake with fresh edible flowers and thin lemon slices or twists for a whimsical 'party labubu' touch. Serve immediately or refrigerate until ready to serve.
⏱️ 5 min