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Meyer Lemon Elderflower Layer Cake Recipe - Bake at Home

Meyer Lemon and Elderflower Layer Cake

Sara Coleman
This elegant layer cake pairs the floral notes of elderflower syrup with the sweet, sophisticated citrus of Meyer lemons. A delicate crumb and silky Swiss meringue buttercream make it the perfect centerpiece for spring celebrations.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 540 kcal

Ingredients
  

Ingredients

  • 2.5 cup all-purpose flour sifted
  • 1.5 cup granulated sugar extra fine
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened at room temperature
  • 3 large eggs room temperature
  • 0.75 cup whole milk
  • 0.25 cup Meyer lemon juice freshly squeezed
  • 2 tbsp Meyer lemon zest finely grated
  • 0.33 cup Elderflower syrup such as St. Germain or Belvoir
  • 1.5 cup unsalted butter for buttercream frosting
  • 4 cup powdered sugar sifted

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For the best flavor, serve at room temperature. If Meyer lemons are unavailable, use a mix of regular lemon and mandarin orange juice to mimic the sweetness.