How to Make the Perfect Lemon Cake | Baking in My Tiny Parisian Kitchen

Today we're baking the perfect lemon cake in my tiny Parisian kitchen - a soft, fluffy lemon cake layered with strawberry elderflower jam & finished with a delicious lemon cream cheese frosting.

A little note: I filmed this video earlier in the summer, which is why I keep calling this a summer cake & use fresh strawberries throughout the video! 🍓 Summer has almost passed & strawberries are no longer in season, but I truly think lemon cake is a cake for all year round. You can also swap the strawberry filling for another seasonal jam, or simply enjoy it with the lemon cream cheese frosting.

If you make this cake, I hope you love it as much as I do!

Timestamps
Intro 0:00
Lemon Cake Batter 1:00
Strawberry & Elderflower Jam 8:00
Cream Cheese Icing 11:10
Assembling Cake 11:55
Final Icing & Decorating Cake 13:45
Outro 18:55

All the baking tools, supplies, & some ingredients to make & decorate this cake - https://amzn.to/46xnxzW

🍋 LEMON CAKE
Ingredients
300g all-purpose flour
6g baking powder
3g baking soda
4g salt
225g unsalted butter, softened
275g sugar
12g lemon zest - 2 to 3 lemons
3 large eggs, room temperature
250g buttermilk, room temperature
60g fresh lemon juice
12g vanilla extract
4g lemon extract

1. Preheat the oven to 175°C / 350°F. Grease two 20cm / 8-inch round cake pans & line the bottoms with parchment paper.
2. Whisk together the dry ingredients.
3. In another bowl, add the buttermilk, lemon juice, & vanilla.
4. In another bowl, combine the sugar & lemon zest then add butte and beat for 5 minutes till light & fluffy
5. Add the eggs one at a time
6. Add 1/3 of the flour then half of the wet ingredients. Continue alternating, ending with the flour. Mix until combined, do not overmix
7. Divide between pans
8. Bake for 35–40 minutes, or toothpick inserted comes out clean
9. Let the cakes cool completely before leveling and cutting in half

🍓 STRAWBERRY ELDERFLOWER JAM

Ingredients
500g strawberries, hulled and halved
350g sugar
25g fresh lemon juice - about 1 lemon
8g dried elderflowers - https://amzn.to/4xAAvJq
8g cornstarch
100g water
30g elderflower cordial - https://amzn.to/4h0YlYI

1. Make the elderflower infusionBring water to a simmer. Remove from the heat & stir in the dried elderflowers. Cover & steep for 30–60 minutes. Strain well, pressing lightly on the flowers. You should have roughly 75g of fragrant elderflower tea.
2. Cook the jamCombine the elderflower tea & cornstarch in a small bowl & whisk until completely smooth. Add the cornstarch mixture, strawberries, sugar, & lemon juice to a saucepan. Bring to a boil and cook until the strawberries have softened & the mixture is bubbling and thickened, stirring occasionally.
3. Add the elderflower cordialRemove the jam from the heat and stir in the elderflower cordial.
4. Allow the jam to cool completely, then transfer to a clean container and refrigerate.