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Lemon & Elderflower Cake

Lemon & Elderflower Cake

Lemon and elderflower cake, with a naked cake design

Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 16
Author thebakingexplorer


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 kg Icing sugar
  • 2 tsp Lemon extract

For the decoration

  • 100 g White ready to roll fondant
  • 1 Lemon


  1. Pre-heat your oven to 160C Fan/180C350F/Gas Mark 4, and grease and line three 8" cake tins

  2. 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

  3. Add the lemon zest and mix in

  4. Add the eggs, two at a time, and whisk between each addition. Then add the elderflower cordial, and whisk in

  5. Using a hand whisk, gently whisk in the self raising flour

  6. Divide the mixture between the tins, I like to weigh it out for accuracy so the layers are even

  7. 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

  8. 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

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a cake board, and then onto a decorating turntable and brush some of the elderflower cordial over it

  11. Spread a layer of buttercream over the sponge and smooth it out, then add the second sponge and repeat the process

  12. 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

  13. Cover the cake in a base layer, or crumb coat, of buttercream

  14. Pipe some buttercream around the top of the cake and add your chosen decorations

  15. 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