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
200gSelf Raising Flour
1 tspBaking powder
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
200gUnsalted Butter (softened)
200gBillington's Unrefined Golden Caster Sugar
2 tbspElderflower cordial
ZestLemons x2
4Eggs (medium)
Step 4
Gently mix in the flour and baking powder until just lightly mixed.
Ingredients for this step
200gSelf Raising Flour
1 tspBaking powder
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
JuiceLemon x1
30mlWater
2 tbspElderflower cordial
200gBillington's Unrefined Golden Caster Sugar
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
500gBillington's Unrefined Golden Icing Sugar
200gUnsalted Butter (softened)
2 tbspElderflower cordial
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
200gUnsalted Butter (softened)
200gBillington's Unrefined Golden Caster Sugar
4Eggs (medium)
2 tbspElderflower cordial
ZestLemons x2
For the Drizzle
JuiceLemon x1
30mlWater
2 tbspElderflower cordial
200gBillington's Unrefined Golden Caster Sugar
For the Buttercream
500gBillington's Unrefined Golden Icing Sugar
225gUnsalted Butter (softened)
2 tbspElderflower cordial
Utensils
2x 8in cake tin
Nutritional information per 89g serving
Energy 458cal
Fat 23g
of which Saturates 14g
Carbohydrates 59g
of which Sugars 49g
Protein 3g
Salt 0.25g
10 Baker Ratings
I wanted to print this recipe but it's spread over 5 pages which is ridiculous. I'll have to retype it myself. I'm sure the recipe will be delicious though.
Love this?
I made this cake for a garden party it was delicious
