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