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Lemon & Elderflower Cake
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Lemon & Elderflower Cake

Lemon and elderflower cake, with a naked cake buttercream design
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 16
Calories 828kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 3 Lemons zest only
  • 9 Eggs large
  • 6 tbsp Elderflower cordial
  • 500 g Self raising flour

For brushing onto the baked sponges

  • 3 tbsp Elderflower cordial

For the buttercream

  • 350 g Butter or baking spread
  • 700 g Icing sugar
  • 2 tsp Lemon extract

For the decoration

  • 100 g White ready to roll fondant
  • 1 Lemon

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • To make the sponge cream together the butter and sugar until light and fluffy. You can use an electric mixer or by hand with spoon
  • Add the lemon zest and mix in
  • Add the eggs, two at a time, and whisk between each addition. Then add the elderflower cordial, and whisk in
  • Using a hand whisk, gently whisk in the self raising flour
  • Divide the mixture between the tins, I like to weigh it out for accuracy so the layers are even
  • Bake them for 45-50 minutes or until they are golden brown and a skewer inserted into the centre comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the lemon extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife
  • Put one of the sponges on a cake board, and then onto a decorating turntable and brush some of the elderflower cordial over it
  • Spread a layer of buttercream over the sponge and smooth it out, then add the second sponge and repeat the process
  • Add the final sponge layer, this time, brush the cordial on to it, then flip it over and add on top of the other sponges
  • Cover the cake in a base layer, or crumb coat, of buttercream
  • Pipe some buttercream around the top of the cake and add your chosen decorations
  • Move the cake onto a serving plate or cake stand to serve. Leftovers will keep in an airtight container in a cool place for 2-3 days

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cake and unsalted butter for the buttercream.
  • I used a shop bought elderflower cordial by a brand called Belvoir, if you have access to elderflower plants, you can make your own cordial. There are many recipes available online.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 828kcal | Carbohydrates: 100g | Protein: 8g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 206mg | Sodium: 417mg | Potassium: 117mg | Fiber: 2g | Sugar: 75g | Vitamin A: 1468IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg