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Perfect Naked Lemon Elderflower Cake Recipe with Honey Cream Cheese Frosting

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A light and elegant naked lemon cake infused with elderflower cordial and topped with a honey-sweetened cream cheese frosting. Perfect for spring and summer gatherings, this cake balances tart, floral, and creamy flavors in a simple, approachable recipe.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) plain yogurt or sour cream
  • 1/4 cup (60ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 2 tablespoons elderflower cordial
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1/4 cup (85g) honey
  • 1 to 1 1/2 cups (120-180g) powdered sugar, sifted
  • 1 tablespoon elderflower cordial (for frosting)
  • 1 teaspoon fresh lemon zest (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk to combine.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in yogurt or sour cream, fresh lemon juice, and elderflower cordial.
  6. Fold in lemon zest gently with a spatula.
  7. Gradually add dry ingredients to wet ingredients in three batches, folding gently after each addition until just combined.
  8. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  9. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean and edges pull away from the pan.
  10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For frosting, beat cream cheese and softened butter until smooth and creamy.
  12. Add honey and elderflower cordial, mixing until combined.
  13. Gradually add powdered sugar until desired sweetness and spreadability is reached.
  14. Stir in lemon zest if using.
  15. Place one cake layer on serving plate. Spread a generous layer of frosting on top.
  16. Place second cake layer over frosting. Lightly coat top and sides with remaining frosting, leaving parts of the cake exposed for a naked look.
  17. Chill cake for at least 30 minutes before serving to set frosting and meld flavors.

Notes

Use room temperature eggs and butter for best mixing and tender crumb. Fresh lemon zest is essential for vibrant flavor. Fold dry ingredients gently to avoid dense cake. Chill frosting if too soft before applying. Cover cake edges with foil if browning too fast. Substitute almond flour for gluten-free version and vegan alternatives as needed.

Nutrition

Keywords: lemon cake, elderflower cake, naked cake, honey cream cheese frosting, spring dessert, summer cake, easy lemon cake, floral cake

Find it online: https://cooksybite.com/perfect-naked-lemon-elderflower-cake-recipe-with-honey-cream-cheese-frosting-easy-and-delicious/