About our elderflower and lemon cake recipe
Our friend Juliet Sear has developed this wonderfully tasty elderflower and lemon cake recipe for you.
This recipe makes an 8" deep round cake. If you want to make a deeper cake for a larger celebration such as a wedding, you can double the quantities and spread the batter between 4 cake tins rather than just 2.
For those of you who are gluten free, try out our gluten free Elderflower & lemon cake.
Method
Step 1:
Preheat the oven to 180'c, 160'c fan, gas mark 4.
Step 2:
Mix the flour and baking powder together in a large bowl.
Step 3:
Cream together the butter, sugar, cordial and lemon zest until light and fluffy. Gradually add in the eggs until incorporated.
Step 4:
Gently mix in the flour and baking powder until just lightly mixed.
Step 5:
Spoon the mixture into two greased 8" cake tins.
Step 6:
Bake for 25-35 minutes or until cooked and turn out onto a wire rack.
Step 7:
While the cakes are baking, place the lemon juice, water, elderflower cordial and sugar into a saucepan and heat gently until the caster sugar has dissolved completely.
Step 8:
Whilst the cakes are warm, spear in lots of holes with a skewer through the sponges and drizzle the elderflower syrup with a pastry brush to ensure it's all even over both cakes so that it soaks in.
Step 9:
Make the buttercream by beating the icing sugar, butter and cordial together until very pale, fluffy and creamy.
Step 10:
Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together and chill for 20-30 minutes.
Step 11:
To decorate this in a pretty rough iced way, it is simple. No need to crumbcoat. Just generously palette all over with a palette knife, allowing the palette marls to pattern the cake, then top with edible flowers if you wish or simple with additional lemon zest or slices.
Ingredients
For the Sponge
- 200g Self Raising Flour
- 1 tsp Baking powder
- 200g Butter (unsalted)
- 200g Billington's Unrefined Golden Caster Sugar
- 4 Eggs (medium)
- 2 tbsp Elderflower cordial
- Zest Lemons x2
For the Drizzle
- Juice Lemon x1
- 30ml Water
- 2 tbsp Elderflower cordial
- 70g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 500g Billington's Unrefined Golden Icing Sugar
- 225g Butter (unsalted)
- 2 tbsp Elderflower cordial
- 500g Billington's Unrefined Golden Icing Sugar
Utensils
- 2x 8in cake tin
Recipe Reviews
Love this recipe, so easy, looks impressive and is so tasty. Like other reviewers, I had lots of compliments on this one. Will be making again.
I made this cake last weekend for my grandson's Christening, I added a little lime zest & juice with the lemon as a little twist.
The cake was amazing!
The amount of compliments I received was astonishing! both my daughter's declared it was the best cake they had ever tasted!
I can only finish by saying this cake recipe is perfection!
Such a perfect cake!
I decorate with stock flowers and they look lovely.
There’s no lemon curd in the ingredients but it says to use it to sandwich the cakes. I’ve done without a few times and it still turns out beautifully!
A very moist, fragrant cake. Recommended!
I followed the instructions and it tasted & looked good. I put candles on it!
This was fab - moist and delicious! Very sweet but perfect for a birthday or special treat! I topped it with a crescent of raspberries and mint leaves.
Ingredients
For the Sponge
- 200g Self Raising Flour
- 1 tsp Baking powder
- 200g Butter (unsalted)
- 200g Billington's Unrefined Golden Caster Sugar
- 4 Eggs (medium)
- 2 tbsp Elderflower cordial
- Zest Lemons x2
For the Drizzle
- Juice Lemon x1
- 30ml Water
- 2 tbsp Elderflower cordial
- 70g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 500g Billington's Unrefined Golden Icing Sugar
- 225g Butter (unsalted)
- 2 tbsp Elderflower cordial
- 500g Billington's Unrefined Golden Icing Sugar
Utensils
- 2x 8in cake tin