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Perfectly Romantic Rose and Lemon Cake

A delightful cake that blends delicate rose flavors with zesty lemon, perfect for celebrations or sweet moments.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the buttercream
  • 230 g unsalted butter, cubed Use room temperature butter for best results.
  • 500 g icing powdered sugar, sifted Sift to ensure a smooth texture.
  • 1 tbsp hot water Add if butter is cold.
  • 1 to 2 tbsp rose water Adjust to taste.
  • Juice of 1 lemon lemon juice
  • 1 tbsp dried edible rose petals, crushed to powder For flavor and decoration.
  • 120 ml double cream Add for richness.
  • A few drops pink food coloring Optional, for color.
For the cake
  • 165 g plain flour
  • 165 g caster sugar
  • 40 g ground almonds
  • 1/2 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g unsalted butter, cold and cubed Use cold for better texture.
  • 2 large eggs Room temperature preferred.
  • Zest of 1 lemon lemon zest
  • 100 ml buttermilk
  • 2 tbsp lemon juice
  • 2 to 3 tbsp simple syrup For brushing the cake.
  • 1 tbsp gin Adds a unique flavor.

Method
 

Prepare the Buttercream
  1. In a stand mixer, beat the cubed unsalted butter and sifted icing sugar together.
  2. Add hot water if butter is cold until fluffy and light.
  3. Mix in the rose water, lemon juice, crushed rose petals, and optional pink food coloring.
  4. Fold in double cream and whisk until blended.
Bake the Cake
  1. Preheat oven to 170°C (340°F) and grease cake pans.
  2. Sift dry ingredients (flour, sugar, ground almonds, baking powder, bicarbonate of soda, and salt) into a bowl.
  3. Blend in cubed cold butter until resembling breadcrumbs.
  4. Beat in eggs one at a time, then add buttermilk, rose water, crushed rose petals, lemon juice, and lemon zest until combined.
  5. Divide batter into prepared pans and bake for 12-15 minutes for mini tins or 23-25 minutes for large.
  6. Cool cakes on a wire rack after baking.
Assemble the Cake
  1. Brush cooled cakes with a mixture of simple syrup, gin, and rose water.
  2. Layer with buttercream, spreading generously between and on top.
  3. Decorate with crushed rose petals or fresh flowers if desired.

Notes

Store leftovers in an airtight container at room temperature for a few days; refrigerate for up to a week.