Moist Elderflower Lemon Cake


When Meghan Markle and Prince Harry got married in May 2018, the combination of lemon and elderflower were all the rage. Yes, I also made a mini three-tiered elderflower lemon cake. Today, I decided to give this combo another chance. This year elderflowers are in full bloom at the moment, so you may even have the chance to make the cordial yourself. The new version of this royal combination contains moist lemon sponge cakes, lemon curd and a heavy cream and mascarpone filling infused with elderflower cordial. My cake only has one tier and I decided to decorate it with dried flowers and some fresh elderflowers. However, it is up to you how you want to decorate your cake.

Zitronen-Holunder-TorteI knew that my hubby would be very much into this cake, he loves anything citric. I decided to go with a little more sturdy lemon curd as this was going to be the main filling. I just needed to make sure that the lemon was not too dominant so that you wouldn’t taste any of the elderflower anymore. So I decided to brush the cake layers with additional elderflower cordial and also infused the frosting with it. In my opinion this has the perfect balance of tangy lemon versus sweet and soft elderflower.

Zitronen-Holunder-TorteAs always I am happy to help, feel free to leave your questions below in the comments. I hope you enjoy this cake as much as we did.

Moist Elderflower Lemon Layer Cake

Serves: One 18 cm/7inch ∅ springform
Prep Time: 1hr Cooking Time: 30min

This moist elderflower lemon layer cake consists of lemon sponge cakes, a lemon curd filling and a frosting with elderflower cordial.


  • Cake Layers
  • Zest and juice of one organic lemon
  • 65 grams of butter
  • 6 eggs
  • 160 grams of regular sugar, divided 60g for the egg whites and 100g for the egg yolks
  • 160 grams of all-purpose flour
  • 30 grams of cornstarch

  • Lemon Curd
  • Zest and juice of one organic lemon plus more lemon juice for a total of 80 grams
  • 2 egg yolks
  • 1 egg
  • 80 grams of regular sugar
  • 65 grams of butter at room temperature

  • Frosting
  • 250 grams of heavy cream
  • 300 grams of mascarpone
  • 80 grams of elderflower cordial
  • Additional elderflower cordial to brush the cake layers
  • Optional: Dried flowers from the field and elderflowers for decoration



For the cake layers line the bottom of two 18cm/7inch cake forms with parchment paper, preheat oven to 180 degrees Celsius.


Wash the lemon in hot water and then zest and juice, melt the butter and set aside.


Separate the eggs into two large bowls. Add the sugar according to instructions. Measure the flour and cornstarch into a bowl. Then beat the egg whites until soft peaks form. Without cleaning the mixer, beat the egg whites until pale in color and thicker in consistency, takes a few minutes. Sieve the flour and cornstarch on top, then add one third of the beaten egg white and gently fold the entire mix. Add the second third of the egg whites and continue to slowly fold, try not to loose too much air. Add the last third of the egg whites and the lemon zest, juice and melted butter. Only fold until combined, then evenly divide between the two springforms. Bake for about 30min. Let cool completely before releasing from the forms. The cake layers can be prepared one to two days in advance if covered airtight in the fridge.


For the lemon curd zest the lemon into a pot and juice. You need a total of 80 grams of juice. I had a very lage lemon and it was just about the right amount. Add egg yolks and the egg and the sugar. Whisk briefly and then gently heat on low and stir constantly. If you don't see any change within five minutes, slowly increase the heat while stirring. The curd should thicken. Once it has thickened, stir for a minute, then take off the stove and stir in the butter in chunks until melted. Set aside. The lemon curd can also prepared one to two days in advance and has to be kept in the fridge.


For the frosting pour heavy cream, mascarpone and cordial into a bowl and beat until stiff. Transfer about half or a bit less into a piping bag.


Cut the cake layers in half so that you have four cake layers. Brush the bottom one generously with elderflower cordial, then pipe a rim all around the edge of the cake layer with the frosting. Divide the lemon curd in thirds and spead one third inside the created "wall" of the frosting onto the cake layer. Place the second cake layer on top and repeat procedure with second and third cake layers. Turn the fourth cake layer upside down so that you have a very straight edge. Frost the cake lightly with the frosting, this is the so called crumb coat, you still should have enough frosting left to frost the entire cake more. Chill cake and frosting for half an hour then frost the cake with the remaining frosting. Decorate with dry edible flowers and/or elderflowers. If chilled, the cake will keep for a few days.


No idea what to do with the leftover egg whites? Check out see this blog post including how to freeze them properly.


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