Fresh Spring Lilac Lemon cake
This moist Fresh Spring Lilac Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Extremely seasonal and limited edition, every bite is cherished. This supremely flavorful cake is bursting with floral and zesty lemon flavor and the easy optional buttercream topping will have you swooning after just one bite.
Print Recipe
Ingredients
- Lilac cake:
- ¾ cup 184 grams buttermilk or heavy cream
- 6 tablespoons 85 grams butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups 240 grams all-purpose flour
- 1 cup 200 grams granulated sugar
- ⅓ cup freshly picked lilac petals*
- 2 teaspoons baking powder
- zest and juice from two lemons
- ½ teaspoon salt
- To prepare lilac petals for your cake: remove the small white or purple petals from the small green sepals that hold them to the branch. Let them sit overnight.
- Lilac Buttercream:
- 1 cup 230g unsalted butter, room temperature
- 4 – 5 cups 480-600g confectioners sugar
- ¼ cup 60ml milk or heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup fresh lilac petals
- Salt to taste
Instructions
Lilac cake:
- ¾ cup (184 grams) buttermilk or heavy cream
- 6 tablespoons (85 grams) butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ⅓ cup freshly picked lilac petals*
- 2 teaspoons baking powder
- zest and juice from two lemons
- ½ teaspoon salt
To prepare lilac petals for your cake: remove the small white or purple petals from the small green sepals that hold them to the branch. Let them sit overnight.
Lilac Buttercream:
- 1 cup (230g) unsalted butter, room temperature
- 4 – 5 cups (480-600g) confectioners sugar
- ¼ cup (60ml) milk or heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup fresh lilac petals
- Salt to taste
Notes
How do I store the cake after it's baked?
Wrap the pound cake with plastic wrap or beeswax wrap tightly to prevent any air coming in. This will keep it nice and moist for days. You can also store in in an airtight container, ideally also after wrapping it with wax or plastic wrap. Do not store at room temperature if you've assembled it with buttercream.Can I freeze this cake?
Yes, freeze the cake with or without the buttercream. To thaw, remove it from the freezer and leave it at room temperature for one day.Servings: 14 slices