Elderflower Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon cake layered with tart lemon curd and topped with silky elderflower Swiss meringue buttercream. The subtle floral notes and bright citrus make this an elegant, sophisticated dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 1/4 cups cake flour (335g)
- 1 1/4 cups granulated sugar (235g)
- 1 tsp baking powder (heaping)
- 1 tsp kosher salt
- 2/3 cup whole milk (160ml, room temperature)
- 1/4 cup sour cream (60ml, room temperature)
- 6 large egg whites (room temperature)
- 3 tbsp elderflower syrup
- Lemon zest
- 1/3 cup lemon juice (80ml)
- ¾ cup unsalted butter (176g, room temperature)
- 6 egg yolks
- ⅓ cup lemon juice (80ml, freshly strained)
- 1/2 cup unsalted butter (115g, chilled)
- 1 cup granulated sugar (228g)
- 5 egg whites (room temperature)
- 2 cups unsalted butter (452g, room temperature)
- 1 ½ cups granulated sugar (300g)
- 1 pinch kosher salt
- 1 cup unsalted butter (225g, room temperature)
- 1.5 lb Confectioners sugar (460g, sifted)
- 1 tsp rose water
- pink, yellow, orange food coloring
- matcha powder
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 304mg
- Total sugar
- 126g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.