Lilac Cake with Lemon

This lilac cake is fragrant, soft, moist, and fluffy. It tastes like a lemon cake with floral undertones. The cake batter has lilac flowers inside and the layers are soaked with lilac syrup. It’s filled and frosted with a creamy and tangy lemon cream cheese frosting. This cake is the perfect spring and early summer cake when lilacs are in season. 

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Why you will LOVE this recipe:

• Lilac flavour: This cake has a light floral flavour that complements the lemon and is perfect for spring and summer.
• Texture: Soft, moist, perfectly fluffy. The textures here are spot on!
• Lemon cream cheese frosting: The frosting is perfectly tangy, creamy, with a zesty touch.

How to infuse cake with lilac flavour

Lilacs have a very subtle, delicate, floral flavour. That's why I've added petals right into the cake batter and soaked the baked layers with lilac syrup.

The trick is to rub the lilac petals and sugar together along with the lemon zest. This helps break down the petals and release the flavour into the batter. You don't end up noticing petals in the final cake.

Lilac tip: When picking off the lilac flowers for the cake, avoid adding any of the green stems and parts which taste bitter.

How to find lilacs for eating

Search for lilac trees and/or bushes that are off the curb of the road and haven't been sprayed for pests or diseases.

Different colours will have different flavours. Taste the flowers and see if you like the flavour. The flowers I used were a pale purple colour and I loved the flavour!

What do lilacs taste like?

Lilacs have a delicate, sweet, floral flavour. They taste exactly how they smell. It's less like lavender and rose, and more like elderflower - making the syrup a perfect addition to drinks and lemonade.

If you don't have any lilacs around you, omit the lilac petals in the cake batter and use elderflower syrup to brush over the layers for a similar flavour.

Lilac syrup is so easy to make!

It's essentially a 1:1 sugar syrup steeped with lilac flowers. The lilacs add a delicate floral flavour - think way more delicate than lavender or rose. It's very similar to elderflower syrup in flavour.

This makes enough syrup for you to have some left over to use in drinks or flavour lemonade.

It will last in an airtight container for up to two weeks in the fridge.

How to get soft and tender cake layers

I love the flavour of butter but the texture of vegetable oil in cakes. So I combined both for the best of both worlds. Flavourful butter with an ultra tender texture. I used the same method in my blueberry birthday cake recipe.

Make sure the ingredients are at room temperature so that they combine smoothly. This will ensure an even, tender texture.

Weigh the flour to get the best results. This will give you the most accurate measurements so that your layers have the perfect moisture content.

Don't overmix the batter. Stop mixing as soon as no more dry streaks of flour remain.

Remove the lilac cake layers from the oven when a toothpick inserted into the center comes out clean with a few crumbs attached to it. If you see wet batter, it needs to be baked a bit longer.

The key to lemon cream cheese frosting

The key to getting a smooth and creamy cream cheese frosting is to beat the butter and sugar for as long as possible. This gives you a light and fluffy frosting that doesn't taste a lot like butter.

I also prefer to use lightly softened cream cheese. Let the cream cheese soften for about 10 minutes at room temperature. This helps keep the frosting from getting gloopy.

If the frosting does get thin and gloopy, I recommend chilling it in the fridge, beating it again, and adding more powdered sugar (if needed).

Key ingredients

Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

Lilacs: You can forage for fresh lilacs from trees and lilac bushes. Avoid trees right next to road curbs and make sure to not use lilacs from trees that were sprayed. Different colours will have different flavour notes. Pick the flowers off and avoid adding any of the greens which will give a bitter flavour.

Lemon: Use freshly grated lemon zest and freshly squeezed juice from the same lemons. Zest the lemons first so that it's easier.

Butter: Good quality real butter will give the best results.

Vegetable oil: Any neutral tasting oil will work great. I used grapeseed oil.

Buttermilk: I recommend purchasing buttermilk or kefir as opposed to making a diy version. The cake layers will turn out more tender this way.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Cream cheese: Full fat brick style cream cheese will give the best results. Don't use low fat cream cheese - it will be too watery. I prefer to use Philadelphia cream cheese.

Powdered sugar: Or icing sugar. Sift it to prevent lumps if yours is looking a bit lumpy.

How to make lilac syrup from scratch

Step 1 - In a medium saucepan, combine sugar, water, and lilac flowers. Heat on medium high heat, stirring frequently to prevent burning.

Step 2 - Let the syrup come to a boil and simmer for ten minutes. Turn it off and let cool to room temperature inside the saucepan.

Step 3 - Strain the petals out by pouring the syrup through a sieve. Transfer to an airtight container or jar and store refrigerated for up to two weeks.

Step by step: lilac lemon layers

Step 1 - Use a cold piece of butter to thoroughly grease and line the bottoms of three 8” round pans. Preheat oven to 350°F (180°C).

Step 2 - In a large bowl or stand mixer, combine sugar, salt, lemon zest, and lilac flowers. Rub the mixture together until fragrant.

Step 3 - Add butter and oil into the same bowl, beat until creamed and lightened in colour. Scrape down the bowl frequently.

Step 4 - Add eggs one by one, beating well in between and scraping down the bowl frequently.

Step 5 - Add sour cream, lemon juice, and beat until combined. The batter may split and look grainy, that's ok.

Step 6 - Right into the same bowl, sift in half the flour, all the baking soda, and all the baking powder right into the same bowl. Fold until mostly incorporated.

Step 7 - Add the buttermilk and sift the rest of the flour into the bowl. Fold until no more streaks remain.

Step 9 - Divide the cake batter evenly between the three cake pans and smooth the tops. Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 10 minutes in their pans before running a knife along the outside of the cake to help release and flip upside down on a cooling rack. Let cool completely.

Step by step: lemon cream cheese frosting

Step 1 - In a large bowl or stand mixer, beat butter until light and creamy. Add powdered sugar gradually and beat until even lighter and creamier, about 7-10 minutes. Scrape down the bowl frequently.

Step 2 - Add cream cheese piece by piece, beating well in between each piece and scraping down the bowl frequently.

Step 3 - Add lemon zest and beat again. Add lemon juice as needed to loosen the frosting. Stop when you get a workable thick and fluffy texture.

Assembling the cake

Step 1 - Peel the parchment paper off the cake layers. Place a dollop of frosting onto a cake stand or plate. Place the first cake layer on, right side up. Use a spoon or pastry brush, liberally cover the cake layer with lilac syrup.

Step 2 - Add a generous scoop of frosting and spread it out in an even layer. Add the next cake layer, upside down. Brush liberally with syrup and add more frosting. Spread it out evenly.

Step 3 - Add the last layer of cake, upside down. Brush with more syrup. Cover the outside of the whole cake with a thin layer of frosting. Freeze the cake for 10 minutes so the outside hardens. I stopped at about here but you can continue to cover the cake with frosting.

Step 4 - Cover the cake with the rest of the frosting and smooth it down with a long metal spatula and/or a cake scraper. Take your time. You can add any design you prefer.

Step 5 - Decorate the top with fresh lilac clusters and lemon wedges. Serve the cake at room temperature and enjoy.

FAQ

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📖 Recipe

Lilac Cake with Lemon

This lilac cake is fragrant, soft, moist, and fluffy. It tastes like a lemon cake with floral undertones. The cake batter has lilac flowers inside and the layers are soaked with lilac syrup. It’s filled and frosted with a creamy and tangy lemon cream cheese frosting. This cake is the perfect spring and early summer cake when lilacs are in season.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Baking, Cake, Dessert

Cuisine American

Servings 12 people

Equipment

• 3 eight inch round baking pans

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lilac Syrup

• 1 cup granulated sugar
• 1 cup water
• 2 cups lilac flowers packed (without any green stems)

Cake Layers

• 1 ¼ cup sugar
• ⅛ teaspoon sea salt
• 1 lemon zested
• ¾ cup lilac flowers packed (without any green stems)
• ¾ cup butter softened
• ¼ cup vegetable oil
• 4 large eggs room temperature
• ½ cup sour cream room temperature
• 3 tablespoons lemon juice
• 3 ⅓ cup all purpose flour (400g)
• ½ teaspoon baking soda
• 1 tablespoon baking powder
• ¾ cup buttermilk room temperature

Lemon Cream Cheese Frosting

• 2 cups unsalted butter softened
• 8 cups powdered sugar
• 8 oz cream cheese softened for 10 minutes at room temperature
• 1 lemon zested
• Lemon juice freshly squeezed, as needed

Assembly

• Lilac flower clusters
• Lemon wedges

Makes: 8inch8 x 8inch round

Instructions

 

Lilac Syrup

• In a medium saucepan, combine sugar, water, and lilac flowers. Heat on medium high heat, stirring frequently to prevent burning.
  1 cup granulated sugar, 1 cup water, 2 cups lilac flowers
• Let the syrup come to a boil and simmer for ten minutes. Turn it off and let cool to room temperature inside the saucepan.
• Strain the petals out by pouring the syrup through a sieve. Transfer to an airtight container or jar and store refrigerated for up to two weeks.

Cake Layers

• Use a cold piece of butter to thoroughly grease and line the bottoms of three 8” round pans. Preheat oven to 350°F (180°C).
• In a large bowl or stand mixer, combine sugar, salt, lemon zest, and lilac flowers. Rub the mixture together until fragrant.
  1 ¼ cup sugar, ⅛ teaspoon sea salt, 1 lemon zested, ¾ cup lilac flowers
• Add butter and oil into the same bowl, beat until creamed and lightened in colour.
  ¾ cup butter, ¼ cup vegetable oil
• Add eggs one by one, beating well in between and scraping down the bowl frequently.
  4 large eggs
• Add sour cream, lemon juice, and beat until combined.
  ½ cup sour cream, 3 tablespoons lemon juice
• Right into the same bowl, sift in half the flour, all the baking soda, and all the baking powder right into the same bowl. Fold until mostly incorporated.
  3 ⅓ cup all purpose flour, ½ teaspoon baking soda, 1 tablespoon baking powder
• Add the buttermilk and sift the rest of the flour into the bowl. Fold until no more streaks remain.
  ¾ cup buttermilk
• Divide the cake batter evenly between the three cake pans and smooth the tops. Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 10 minutes in their pans before running a knife along the outside of the cake to help release and flip upside down on a cooling rack. Let cool completely.

Lemon Cream Cheese Frosting

• In a large bowl or stand mixer, beat butter until light and creamy. Add powdered sugar gradually and beat until even lighter and creamier, about 7-10 minutes. Scrape down the bowl frequently.
  2 cups unsalted butter, 8 cups powdered sugar
• Add cream cheese piece by piece, beating well in between each piece and scraping down the bowl frequently.
  8 oz cream cheese
• Add lemon zest and beat again. Add lemon juice as needed to loosen the frosting. Stop when you get a workable thick and fluffy texture.
  1 lemon zested, Lemon juice

Assembly

• Peel the parchment paper off the cake layers. Place a dollop of frosting onto a cake stand or plate. Place the first cake layer on, right side up. Use a spoon or pastry brush, liberally cover the cake layer with lilac syrup.
• Add a generous scoop of frosting and spread it out in an even layer. Add the next cake layer, upside down. Brush liberally with syrup and add more frosting. Spread it out evenly.
• Add the last layer of cake, upside down. Brush with more syrup. Cover the outside of the whole cake with a thin layer of frosting. Freeze the cake for 10 minutes so the outside hardens. I stopped at about here but you can continue to cover the cake with frosting.
• Cover the cake with the rest of the frosting and smooth it down with a long metal spatula and/or a cake scraper. Take your time. You can add any design you prefer.
• Decorate the top with fresh lilac clusters and lemon wedges. Serve the cake at room temperature and enjoy.
  Lemon wedges, Lilac flower clusters

Video

Notes

The cake will keep well in the fridge for up to 3 days. Store it in a cake carrier to protect it and keep it fresh. To freeze the cake, pop the cake in the freezer for a few hours to firm up the frosting. Wrap it up tightly and freeze for up to 2 months. You can also freeze individual slices.

 

Make sure to let the cake sit at room temperature for 15-20 minutes if refrigerated. This will help it soften (because of the butter) and give you the best cake experience.

 

Flavour Tip: Because of the nature of lilacs, this cake has a very subtle lilac flavour. Serve with additional lilac syrup and flowers for even more flavour.

 

If you can't find lilacs, omit the lilacs in the cake batter and substitute the lilac syrup with elderflower syrup. They have a very similar flavour profile and will add

Keyword lemon cream cheese frosting, lemon lilac cake, lilac cake, lilac layer cake

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