Lilac flowers, Lemon and lilac cake and loads of sunshine! The lemon cake is light and fluffy. The lilac simple syrup adds the lilac-y floral notes to the light lemon cake. Clouds of fluffy light lilac scented whipped cream frosting to top the lemon cake. Fresh lilac flowers top the cake just to add just that extra decadence. 🙂
Lilac Simple syrup recipe here.
Lemon and Lilac Cake
Lemon cake soaked with lilac simple syrup and topped with lilac scented whipped cream. Decorated with fresh lilacs.
- 250 ml Heavy Cream/ Whipping Cream 1 Cup
- 1/2 Cup Lilac flowers
- 2 tbsp Fresh lilacs
- 2-3 tbsp Icing sugar
- 60 ml Lilac syrup 1/4 cup
- 150 gm Butter 1 1/4 stick
- 150 gm Caster Sugar 1 cup
- 3 Large Eggs
- 125 ml Milk
- 1 tsp Lemon Juice
- 2 tsp Lemon Zest
- 2 tsp Baking Powder
- 180 gm All Purpose flour 1 1/2 cup
- 1/2 Cup Lilacs
Add the cream and lilacs in a small pan. Heat the cream until its simmering, remove from heat.
Chill the cream with flowers in the refrigerator for a couple of hours or overnight.
Keep it the fridge until needed.
Separate the egg yolks and whites. Add the egg whites and lemon juice in a bowl fitted with whisk attachment. Whisk until stiff peaks and keep aside.
Preheat the oven to 180 C/ 350 F. Grease and line a 8 inch cake pan with parchment paper.
In a separate bowl add the butter, sugar and lemon zest. Using the paddle attachment, cream until pale and fluffy.
Add and beat one egg yolk at a time.
Sift the flour and baking powder into the wet ingredients. Add milk as the flour is mixing.
Fold the egg whites into the batter , transfer the batter into the cake pan.
Bake for 35-40 minutes. Check with a wooden skewer to see if completely baked.
Using a pastry brush, brush the lilac syrup on the lemon cake. Let the cake cool on a cooling rack.
Meanwhile, Strain the lilac infused cream to separate the flowers from cream.
Using the whisk attachment, whisk the lilac infused cream until soft peaks. Add icing sugar and the fresh lilacs.
Whisk till stiff peaks are formed. Using a spatula, add dollops of lilac cream on the lemon cake. Swirl the cream using an offset spatula
Garnish with fresh lilac flowers
Cut the green bottom bit of the lilac flowers before using it for cooking/ baking