This delicately scented Rose & Lemon Cake is perfect for Valentine’s day, baby or wedding showers. Decorate with fresh flowers or dried rose petals – so romantic!

If you love lemon desserts you will adore my Lemon Drizzle Cake

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The idea for this cake came to me in half-asleep reverie. I frequently have recipe-related dreams – sad as it is to admit that!

I was picturing a very ethereal, romantic and slightly retro cake and, for once, I was able to realise the exact image of what I imagined… and I can’t tell you how amazing that is. In my dream there were also rose macarons… which I did make but at a later date (although I posted that recipe first just to confuse everyone).

Rose and Lemon Cake

I love using fresh roses and rosewater in my recipes… As a flavour it is very delicate and can be a little cloying so I undercut if with some lemon!

If you are looking for a sweet treat to surprise your Valentine with, I don’t think you need to look any further… This is just the cake for sharing with a loved one – it would also work well as a Mother’s Day bake or a wedding shower dessert.

It is a cake flushed with the promise of spring, buttery, sweet (but definitely not cloying) and just altogether delightful. Serve with tea or even lemonade – but definitely not coffee… this is possibly the only one of my bakes that is not coffee compatible!

I baked this in the Wilton Easy Layer cake pans from Lakeland which are only 15cm (6in) – the cake is quite tall at five layers but will only yield about 6 generous slices. However the recipe can be doubled very easily if you wanted to bake a full-sized cake using normal cake tins.

A word of caution about the Wilton cake tins – although the look as if nothing would ever stick to them that could not be further from the truth. Grease them well – preferably with butter and flour rather than cake release – otherwise your lovely cake layers will be destroyed. I speak from experience!

HAVE YOU MADE MY ROSE AND LEMON CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Perfectly Romantic Rose & Lemon Cake Lucy Parissi | Supergolden Bakes This delicately scented rose and lemon layer cake is perfect for Valentine’s day, baby or wedding showers. 4.8 from 5 votes Print Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 8 Ingredients Rose & Lemon buttercream Rose & Lemon buttercream

230 g | 2 sticks | 8.1oz unsalted butter cubed 230 g | 2 sticks | 8.1oz unsalted butter cubed

500 g | 17.64oz icing powdered sugar, sifted (if you can be bothered!) 500 g | 17.64oz icing powdered sugar, sifted (if you can be bothered!)

1 tbsp hot water if butter is cold 1 tbsp hot water if butter is cold

1-2 tbsp rose water 1-2 tbsp rose water

juice of 1 lemon juice of 1 lemon

1 tbsp dried edible rose petals crushed to a powder 1 tbsp dried edible rose petals crushed to a powder

120 ml | 1/2 cup double cream 120 ml | 1/2 cup double cream

a few drops pink food colouring optional a few drops pink food colouring optional

Rose & Lemon Layer Cake Rose & Lemon Layer Cake

165 g | 5.8oz plain flour 165 g | 5.8oz plain flour

165 g | 5.8oz caster sugar 165 g | 5.8oz caster sugar

40 g | 1.4oz ground almonds 40 g | 1.4oz ground almonds

1/2 tbsp baking powder 1/2 tbsp baking powder

1/2 tsp bicarbonate of soda 1/2 tsp bicarbonate of soda

1/4 tsp salt 1/4 tsp salt

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1 tbsp rose water look for Steenbergs brand 1 tbsp rose water look for Steenbergs brand

1 tbsp rose petals crushed to a powder 1 tbsp rose petals crushed to a powder

100 g | 3.5oz unsalted butter cold and cubed 100 g | 3.5oz unsalted butter cold and cubed

2 large eggs 2 large eggs

zest of 1 lemon zest of 1 lemon

100 ml | 3.5 fl oz buttermilk 100 ml | 3.5 fl oz buttermilk

2 tbsp lemon juice 2 tbsp lemon juice

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2-3 tbsp simple syrup 2-3 tbsp simple syrup

1 tbsp gin 1 tbsp gin

1 tbsp rose water 1 tbsp rose water Instructions Make the buttercream. Put the butter and icing sugar in the bowl of your stand mixer fitted with the whisk. Slowly start beating together, adding a few drops hot water if the butter is cold.

Increase the speed to maximum and whisk for a few minutes until fluffy.

Stop the machine and scrape the bottom and sides with a spatula. Add the rose water, lemon juice, rose petals and food colouring if using. Whisk together.

Gradually add the double cream and whisk until thoroughly mixed in – 3-4 minutes. The buttercream should be smooth and hold firm peaks. If it’s too runny, add a little more icing sugar.

Make the cake. Preheat the oven to 170C (340F). Grease and flour the cake pans, dusting off any excess.

Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment.

Add the cubed butter and mix until the mixture resembles breadcrumbs.

Add the eggs, one at a time and mix them in.

Add the buttermilk, rose water, rose petals, lemon juice & zest and beat together. Stop the mixer and scrape the bottom of the mixing bowl to make sure the batter is thoroughly mixed.

Carefully divide between the pans (don’t overfill) and bake for 12-15 minutes if you are using mini cake tins and 23-25 minutes if using larger tins. Cool on a wire rack.

Mix the simple syrup, gin and rose water together and brush over the cake layers.

Add buttercream to the cake layers and sandwich together. Do a crumb coat and chill the cake for 30 minutes before adding more buttercream with a palette knife to frost the entire cake (you can also pipe it if you wish). Decorate with sprinkles or a scattering of dried edible rose petals. Notes To make a large layer cake double the recipe and use 3 or 4 larger cake tins.

You can buy simple (sugar) syrup but it also very easy to make. Put equal amounts sugar and water into a small saucepan and bring to the boil, stirring until sugar dissolves – couple of minutes. Tried this recipe? Mention @supergolden88 or tag #supergoldenbakes

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