Our friend Juliet Sear has developed this wonderfully tasty recipe for you. This is a lovely recipe and 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.
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.
If you want to decorate in the ombre style like in the picture, watch the video for instructions, you will need a little pink food colouring to tint the icing.
Ingredients
MetricImperial
For the Sponge
200gSelf raising flour
1 tspBaking powder
200gButter (unsalted)
200gBillington's golden caster sugar
4Eggs (medium)
2 tbspElderflower cordial
ZestLemons x2
For the Drizzle
JuiceLemon x1
30mlWater
2 tbspElderflower cordial
70gBillington's golden caster sugar
For the Buttercream
500gBillington's golden unrefined icing sugar
225gButter (unsalted)
2 tbspElderflower cordial
Utensils
2x 8in cake tin
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?