Zesty Lemon and Elderflower Cake Recipe: A Sweet Spring Treat

Delightful memories of summer afternoons dance through this enchanting lemon and elderflower cake that promises pure culinary magic.

Sunshine-bright citrus notes mingle with delicate floral whispers, creating a dessert that feels like a special celebration.

Soft, elegant layers tell a story of subtle sophistication and unexpected flavor combinations.

Refreshing zest and fragrant elderflower liqueur blend seamlessly, offering a sophisticated twist on traditional cake recipes.

Light, airy textures invite you to savor each decadent bite with pure joy.

Baking this remarkable dessert transforms an ordinary moment into something truly extraordinary.

You’ll fall in love with every single crumb of this irresistible sweet sensation.

Why Mary Berry Lemon And Elderflower Cake Is Loved

• Craft Elegant Celebration Cake: Perfect for weddings, birthdays, or sophisticated gatherings where you want to impress guests with a stunning dessert that looks professionally made.
• Customize with Seasonal Touches: Versatile recipe allows creative garnishing with fresh flowers, berries, or edible decorations to match any theme or color scheme.
• Elevate Home Baking Skills: Intermediate-level recipe helps bakers develop technique through layering, zesting, and creating a sophisticated buttercream frosting that looks and tastes gourmet.
• Burst with Bright Flavors: Combines tangy lemon and delicate elderflower for a refreshing, sophisticated taste profile that feels both traditional and modern.

What You Need For Mary Berry Lemon And Elderflower Cake

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and helps create a light, soft cake structure.
• Salt: Enhances the overall flavor of the cake.
• Lemon Zest: Brings a bright, citrusy aroma and flavor to the cake.
• Eggs: Bind the ingredients together and provide structure to the cake.

• Flour: The primary structure-building ingredient for the cake.
• Almonds: Add a nutty flavor and subtle crunch to the cake.

• Elderflower Cordial: Infuses the cake with a delicate, floral sweetness.

• Buttercream Ingredients: Create a smooth, creamy frosting to finish the cake.

• Flowers, Fruit: Optional garnishes to enhance the cake's visual appeal.

How To Make Mary Berry Lemon And Elderflower Cake

Step 1: Warm Up the Oven

Set your oven to 350°F (175°C). Prepare three round cake pans by greasing them thoroughly and lining with parchment paper to ensure easy cake removal.

Step 2: Create a Creamy Base

In a large mixing bowl, combine softened butter, granulated sugar, a pinch of salt, and freshly grated lemon zest. Beat the mixture until it becomes light and fluffy. Add eggs one at a time, mixing completely after each addition to create a smooth, silky batter.

Step 3: Blend Dry and Flavor Ingredients

• All-purpose flour
• Ground almonds
• Elderflower cordial

Carefully mix until just combined, being careful not to overmix. Divide the batter evenly among the prepared cake pans.

Step 4: Bake to Golden Perfection

Place the cake pans in the preheated oven and bake for 20-25 minutes. The cakes are done when they’re golden brown and a toothpick inserted into the center comes out clean.

Step 5: Soak with Flavor

Remove cakes from the oven and let them cool slightly. Poke small holes across the surface of each cake. Pour elderflower drizzle over the warm cakes, allowing them to soak for 30 minutes.

Step 6: Prepare Luxurious Buttercream

Whip together buttercream ingredients until smooth and fluffy. Be careful not to overbeat, which can cause the frosting to become too soft.

Step 7: Assemble and Decorate

Carefully remove cakes from pans and let them cool completely. Stack the layers, spreading buttercream between each. Frost the entire cake with a smooth layer of buttercream. Finish by decorating with edible flowers or fresh berries for an elegant touch.

Helpful Advice For Mary Berry Lemon And Elderflower Cake

• Zest Wisely: Use fresh, organic lemons for the most vibrant citrus flavor and avoid bitter white pith when zesting.
• Cordial Control: Add elderflower cordial gradually to maintain cake's moisture without making batter too wet.
• Baking Precision: Check cake doneness with a toothpick – it should come out clean and golden edges indicate perfect baking.
• Cooling Technique: Allow cakes to rest in tins for 10 minutes before transferring to wire rack to prevent breaking.
• Frosting Flow: Keep buttercream at room temperature for smooth spreading and avoid overbeating to maintain creamy texture.

New Variations On Mary Berry Lemon And Elderflower Cake

• Gluten-Free Lemon Elderflower Cake: Replace wheat flour with almond or gluten-free flour blend for celiac or gluten-sensitive individuals.
• Vegan Friendly Version: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free buttercream made from plant-based margarine and powdered sugar.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia, reduce cordial amount, and use sugar-free elderflower syrup for health-conscious bakers.
• Citrus Remix: Replace lemon with orange or lime zest and corresponding cordial for a different flavor profile while maintaining similar cake structure.

What Goes Well With Mary Berry Lemon And Elderflower Cake

• Elevate with Crisp White Wine: Pair the lemon elderflower cake with a chilled Sauvignon Blanc or Pinot Grigio, whose bright, zesty notes complement the cake's citrusy and floral flavors.
• Match with Herbal Tea: Serve alongside chamomile or lavender tea, which echo the delicate elderflower essence and provide a soothing counterpoint to the cake's sweetness.
• Enhance with Vanilla Gelato: Top or serve with smooth vanilla gelato, creating a luxurious contrast between the cake's light texture and the creamy, cool dessert.
• Complement with Fresh Berries: Garnish with fresh raspberries or strawberries, their tartness and natural sweetness beautifully balancing the cake's complex flavor profile.

Best Way To Store Mary Berry Lemon And Elderflower Cake

• Store cake in an airtight container for up to 4 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake, wrap individual portions in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator.
• Keep covered at room temperature for 1-2 days if your kitchen is cool. Avoid direct sunlight or heat.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, let cake sit at room temperature for 30 minutes before serving to restore soft texture.

Answers To Your Mary Berry Lemon And Elderflower Cake Questions

• What makes elderflower unique in this cake?

Elderflower cordial adds a delicate, subtly sweet floral flavor that transforms an ordinary lemon cake into an elegant dessert with a sophisticated taste profile.

• Is this cake difficult to make for beginners?

No, this recipe is relatively straightforward. As long as you follow the steps carefully and measure ingredients precisely, even novice bakers can successfully create this beautiful cake.

• Can I substitute elderflower cordial if I can't find it?

You can use St. Germain liqueur or make a simple syrup with elderflower extract. These alternatives will maintain the cake’s signature floral notes and complement the lemon flavor.

Lemon And Elderflower Cake Recipe

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4.8 from 29 reviews

• Total Time: 70 minutes
• Yield: 8 1x

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Description

Delicate lemon and elderflower cake brings British royal wedding elegance to home kitchens with its delightful floral and citrus notes. Sweet memories bloom through each slice, inviting bakers to create a celebration-worthy dessert that connects culinary artistry with cherished moments.

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Ingredients

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Primary Ingredients:

• 450 grams (1 pound) unsalted butter
• 8 eggs
• 450 grams (1 pound) caster sugar
• 300 grams (10.5 ounces) self-raising flour
• 20 grams (0.7 ounces) ground almonds

Flavoring Ingredients:

• 4 zests of lemons
• 1 juice of lemon
• 4 tablespoons elderflower cordial
• 100 milliliters (3.4 fluid ounces) elderflower cordial

Frosting Ingredients:

• 250 grams (8.8 ounces) butter
• 500 grams (1.1 pounds) icing sugar
• 75 milliliters (2.5 fluid ounces) double cream
• 4 tablespoons elderflower cordial
• 1 pinch of salt

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Instructions

1. Warm the oven to 180°C and prepare three 20cm cake pans with parchment and light butter coating.
2. Whip butter, sugar, salt, and fragrant lemon zest until pale and creamy. Incorporate eggs individually, ensuring smooth integration after each addition.
3. Gently fold in flour, ground almonds, and elderflower cordial, creating a silky, uniform batter. Distribute mixture evenly across prepared cake pans.
4. Bake for 20-22 minutes until golden and a skewer emerges clean when inserted. Allow cakes to rest in pans for 5 minutes.
5. Pierce cake surfaces with small holes using a skewer. Drizzle elderflower and lemon syrup generously across warm cakes, allowing liquid to seep into sponge.
6. Transfer cakes to wire rack and let them cool completely for approximately 45 minutes.
7. Whip buttercream ingredients until light and fluffy, being cautious not to overbeat and lose smooth consistency.
8. Assemble cake layers, spreading buttercream between each section. Apply final frosting layer, creating elegant smooth finish.
9. Garnish with edible flowers or fresh seasonal berries for sophisticated presentation.

Notes

• Adjust oven temperature to 180°C for more even baking and prevent burning, ensuring a golden-brown exterior.
• Use room temperature eggs and butter for smoother batter incorporation and better cake texture.
• Swap regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals, maintaining the cake’s delicate structure.
• Replace elderflower cordial with non-alcoholic alternative or additional lemon juice for lighter, more refreshing flavor profile.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 583
• Sugar: 56g
• Sodium: 12mg
• Fat: 35g
• Saturated Fat: 22g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 57g
• Fiber: 1.2g
• Protein: 6g
• Cholesterol: 115mg