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4.67 from 3 votes

Perfectly Romantic Rose & Lemon Cake

This delicately scented rose and lemon layer cake is perfect for Valentine's day, baby or wedding showers.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Layer cake
Author: Lucy Parissi


  • Rose & Lemon buttercream
  • 230 g | 2 sticks | 8.1oz unsalted butter cubed
  • 500 g | 17.64oz icing powdered sugar, sifted (if you can be bothered!)
  • 1 tbsp hot water if butter is cold
  • 1-2 tbsp rose water
  • juice of 1 lemon
  • 1 tbsp dried edible rose petals crushed to a powder
  • 120 ml | 1/2 cup double cream
  • a few drops pink food colouring optional
  • Rose & Lemon Layer Cake
  • 165 g | 5.8oz plain flour
  • 165 g | 5.8oz caster sugar
  • 40 g | 1.4oz ground almonds
  • 1/2 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tbsp rose water look for Steenbergs brand
  • 1 tbsp rose petals crushed to a powder
  • 100 g | 3.5oz unsalted butter cold and cubed
  • 2 large eggs
  • zest of 1 lemon
  • 100 ml | 3.5 fl oz buttermilk
  • 2 tbsp lemon juice
  • 2-3 tbsp simple syrup
  • 1 tbsp gin
  • 1 tbsp rose water


  • 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.


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.