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.
Mix the flour and baking powder together in a large bowl.
Ingredients for this step
Self Raising Flour(200g)
Baking powder(1 tsp)
Step 3
Cream together the butter, sugar, cordial and lemon zest until light and fluffy. Gradually add in the eggs until incorporated.
Ingredients for this step
Butter (unsalted)(200g)
Billington's Unrefined Golden Caster Sugar(70g)
Elderflower cordial(2 tbsp)
Lemons x2(Zest)
Eggs (medium)(4)
Step 4
Gently mix in the flour and baking powder until just lightly mixed.
Ingredients for this step
Self Raising Flour(200g)
Baking powder(1 tsp)
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.
Ingredients for this step
Lemon x1(Juice)
Water(30ml)
Elderflower cordial(2 tbsp)
Billington's Unrefined Golden Caster Sugar(200g)
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.
Ingredients for this step
Billington's Unrefined Golden Icing Sugar(500g)
Butter (unsalted)(200g)
Elderflower cordial(2 tbsp)
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
MetricImperial
For the Sponge
200gSelf Raising Flour
1 tspBaking powder
200gButter (unsalted)
200gBillington's Unrefined Golden Caster Sugar
4Eggs (medium)
2 tbspElderflower cordial
ZestLemons x2
For the Drizzle
JuiceLemon x1
30mlWater
2 tbspElderflower cordial
70gBillington's Unrefined Golden Caster Sugar
For the Buttercream
500gBillington's Unrefined Golden Icing Sugar
225gButter (unsalted)
2 tbspElderflower cordial
Utensils
2x 8in cake tin
8 Baker Ratings
made this for my mums birthday one year and the taste was incredible, something new for everyone to try & now I always get asked to make it again, definitely worth giving a go at it
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1 baker loved this!
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.