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.
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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
- 1/3 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
- 1/3 cup fresh lilac petals
- Salt to taste
Instructions
- Preheat the oven to 350 degrees F (176 C) . Spray with cooking spray or butter and flour a 9×5 inch loaf pan and add parchment paper, leaving some on each side for easy removal of your cake.
- Make lilac infused milk by combining your buttermilk or heavy cream with your fresh lilac in a small saucepan over low heat for ten minutes. Turn off heat and let it cool as you continue on with next steps. Strain the lilacs from the cream before using.
- Cream the butter and sugar together with an electric mixer or stand mixer. Beat in the eggs, one at a time, until the batter is light and fluffy; stir in the lemon zest, juice, and vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Add to the creamed butter sugar mixture alternately with the lilac cream until well blended and pour the batter into the prepared pan.
- Bake for 45-50 minutes or until a tester inserted in the middle comes out mostly clean. Let cool in the pan a few minutes before transferring to a rack to cool.
Buttercream:
- Make lilac infused milk by combining your milk or heavy cream with your fresh lilac in a small saucepan over low heat for ten minutes. Turn off heat and let it cool as you continue on with next steps. Strain the lilacs from the cream before using.
- Beat your butter with a hand mixer or in a stand mixer. Make sure your butter is softened to room temperature or you won’t get the smooth and creamy texture you need for this rose frosting.
- Slowly sift in your powdered sugar, mixing with your mixer, adding in a little bit of your lilac cream as needed to help mix it and smooth it. Add vanilla extract and remaining cream to your buttercream.
- Beat on low speed until these ingredients are all well incorporated, then bump up the mixer to medium-high speed. At this point, check the frosting consistency, you can add more confectioners’ sugar if the frosting is too thin or a splash of heavy cream if it’s too thick.
- Taste and salt. Add a pinch of salt to offset the sweetness.
- Use to frost your cake once cooled.
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.Nutrition
Serving: 1slice
Servings: 14 slices