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Elderflower & Lemon Cake

Published: Updated:
Celebrity recipe

8 Reviews

Total Time
Prep Time
Bake Time
Serves 16
Serves 16

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.

14 ingredients11 steps
  • Vegetarian


  1. Step 1

    Preheat the oven to 180'c, 160'c fan, gas mark 4. 

  2. Step 2

    Mix the flour and baking powder together in a large bowl. 

    Ingredients for this step

    • Self Raising Flour (200g)
    • Baking powder (1 tsp)
  3. 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)
  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)
  5. Step 5

    Spoon the mixture into two greased 8" cake tins. 

  6. Step 6

    Bake for 25-35 minutes or until cooked and turn out onto a wire rack.

  7. 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)
  8. 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. 

  9. 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)
  10. 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. 

  11. 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. 


  • 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 


  • 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.

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1 baker loved this!

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