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Spring floral cake decorated with edible flowers
Spring celebration cake featuring colourful edible blooms

Spring floral cake

Author: Flavelo
Recipes Cakes and Desserts
Nature's awakening on a plate. In this cake, the acidity of lemon meets the delicate, slightly spicy or sweet taste of edible flowers. Using edible flowers is an ancient tradition, not just decoration: pansies, violets, or nasturtiums all add to the taste experience. Fresh lemon zest essential oils ensure a spring fragrance.
🕒 Prep Time 1 hr
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater (for citrus)
  • Cake tins
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Make the batter from the mixture of butter, sugar, eggs, flour, milk, and baking powder. Stir in the freshly grated lemon zest at the very end.

Tip: Grate the lemon zest directly into the batter so the essential oils are not lost.
2 ✓

Bake the layers (180°C, 30 minutes), then leave to cool.

Tip: Cooling on a wire rack prevents the bottom of the cake from becoming soggy.
3 ✓

Mix the cream: double cream whipped with cream cheese and icing sugar. Fill and coat the cake.

Tip: Tangy cream cheese suits the lemon sponge better than buttercream.
4 ✓

Decorate with fresh flowers just before serving.

Tip: Flowers wilt. If working in advance, candy them (egg white + sugar) to make them durable and crunchy.

Recipe FAQ

What flowers can I use?
Only chemical-free, edible varieties (e.g., pansies, violets, roses, lavender). Never use florist flowers as they are sprayed!

Ingredients

  • 300 g Plain flour
  • 200 g Caster sugar
  • 200 g Butter
  • 4 pcs Eggs
  • 150 ml Milk
  • 1 packet Baking powder
  • 1 pinch Salt
  • 1 pc Lemon zest (grated)
  • 300 g Cream cheese
  • 150 g Icing sugar
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 20 pcs Edible flowers (fresh)