Lemon Elderberry Cake Recipe

One of my favorite cakes is this one made from elderberry and lemon. A soft and juicy biscuit soaked in elderberry juice and cream cheese are the perfect combination for me. ✨

Desserts made elderberry are always such an excellent idea, due to amazing nutritional properties elderberries posses.

For those of you that didn’t know, Elderberry is a dark purple berry from the European elder tree. It has a long history of use for cold and flu, and is packed with antioxidants and vitamins that may boost your immune system. Elderberries not only taste absolutely delicious, they are also amazing health wise.

It is exactly for those reasons that I decided to make this wonderful lemon elderberry cake. I knew that lemons on the side would add that extra punchy, citrus tune which would go hand in hand with the fresh and tangy elderberries that are good for your health.

Making a lemon elderberry cake truly made me feel like I’m in one enchanted castle and I had lots of fun playing with decorations. In some traditions, the elder tree is thought to ward off evil and give protection from witches, while other beliefs say that witches often congregate under the plant, especially when it is full of fruit. ✨

I feel so excited about sharing this amazing recipe with you! ✨

Lemon Elderberry Cake Recipe

To get started with my lemon elderberry cake recipe, follow my instructions below

Lemon Elderberry Cake Recipe

Biscuit (18 – 23 cm diameter)

  • 1 egg
  • 100 g coconut sugar
  • 1 vanilla sugar
  • 130 ml liquid yogurt
  • 70 ml coconut oil
  • 1 lemon peel
  • 190 g semolina
  • 1 tbsp baking powder
  • 2-3 cut lemons (raw)


  • 1 dl elderberry syrup
  • 40 g coconut sugar
  • 50 ml lemon juice


  • 300 g cream cheese
  • 100 g butter (at room temperature)
  • pinch of salt
  • 2 tbsp vanilla flavoring/vanilla paste
  • 130 g powdered coconut sugar
  1. To get started with your lemon elderberry cake, preheat the oven to 180 ° C and let it heat up.

  2. Line the bottom of the cake tin with baking paper and grease the sides.

  3. Whisk together the egg and sugars, add the other ingredients and combine everything with a mixer.

  4. Pour the mixture into a mold and place in the oven for 30 minutes, depending on the strength of the oven. The cake will stay juicier and wetter.

  5. Cool the baked cake, then stab it with a fork or straw and pour the topping that you previously boiled in a small pot.

  6. If you baked the cake in an 18 cm diameter mold, you can cut it in half and spread the cream. If you baked it in a larger mold, just apply the cream on the cake.

  7. For the cream cheese, mix the cream cheese, room temperature butter, salt and vanilla flavoring for about 3 minutes until creamy. Sift the powdered sugar into the cream (be sure to sift) and mix everything once more until you get a nice, smooth cream.

  8. Coat the cooled cake with cream, and if you cut the biscuit, then fill it in the mold and let it cool in the mold.

  9. Decorate as desired. If you will also use various flowers, you can cover the stems with transparent foil or place the transparent foil on the cake and place the flowers on it. Remove the flowers before tasting, unless you are using edible flowers.

  10. Voila! Your lemon elderberry cake is done and ready to be served!

Once done, there’s all sorts of food decorations you can use with your lemon elderberry cake!

As always, thanks so much for reading through my lemon elderberry cake recipe

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!❤️

– Luka