Elderflower & lemon celebration cake served on a cake stand and decorated with fresh flowers

Lemon & elderflower celebration cake

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(21 ratings)

Prep: 45 mins Cook: 40 mins

More effort

Serves 15-18

Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (18)

  • kcal715
  • fat38g
  • saturates24g
  • carbs86g
  • sugars67g
  • fibre1g
  • protein6g
  • salt1.13g
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Ingredients

  • oil, for greasing
  • 6 medium eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g natural yoghurt
  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 450g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g golden caster sugar
  • 450g self-raising flour
  • finely grated zest of 1 lemon, plus juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp elderflower cordial

For the icing

  • 250g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g full fat cream cheese
  • 700g icing sugar
  • finely grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • fresh flowers to decorate

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.

  2. Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.

  3. To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.

  4. Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers. 

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Comments, questions and tips

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Priyanka Prajapati's picture
Priyanka Prajapati
31st Oct, 2018
5.05
I made only one layer, and I agree that the elderflower flavour barely came through. However, everyone loved the cake, with compliments pouring in even after people left the party. I did reduce the sugar in the cake by 1/3rd (used only 2/3rd), and used half the amount of sugar in the icing (in laws prefer mild sweetness), and chilled the icing before using it on the cake.
Lydia Cowling
26th Oct, 2018
1.05
Hideous cake- an awful recipe for the sponge and the icing. The cake is too moist and wet and the frosting is like water, don't waste your time!
Sarah Mac
9th Oct, 2018
1.05
To sweet, cake very crumbly. Nothing special flavour wise, won't try this ine again.
Jenny D'Souza's picture
Jenny D'Souza
22nd Jul, 2018
I made this cake for my mums 70th and it was a huge hit. After a tip from a friend, I made the icing then put it in the fridge for a couple of hours before icing the cake so it was less runny and it was a great thick consistency. Also as I iced cake day before I kept it in the fridge. It tasted great and had kept well.
travelnut
27th Jun, 2018
5.05
I've made this cake twice now. The first time I measured all the ingredients as given and had enough mix for a 4 tier cake and 6 muffins. The second time i cut the measures by a third and it made a 3 tier cake. Both times the icing has been far too runny so i'm still working on that one. However, the cake is so delicious and moist and everyone loved it.
laurayork@msn.com
16th Jun, 2018
5.05
Lovely cake. Very simple to make. I made two layers for small family gathering for my birthday (isn’t it good eh having to make one’s own birthday cake!) Anyway, my gannets devoured it with lots of positive comments.
Joanna Schoultz's picture
Joanna Schoultz
25th May, 2018
2.05
Perfect sponges but the icing was too thin and runny, measures were correct, where did I go wrong....???
bluelampshade
21st Jul, 2018
agree with Sally, you must use full fat and unless you have access to some impressive french cream cheese then its Philadelphia or nothing
SallyT.
20th Jun, 2018
You probably used reduced fat cream cheese. It has to be full fat or it won't work. I've made that mistake myself.
craftmaven2005
21st May, 2018
I made this cake, and everyone loved it. A few notes: Since this is a poke=style cake, it is extremely important to use parchment paper on the bottom of the layers. I learned that the hard way. Also, I made 2 10" layers, and the batter came out evenly divided. I was making a cake to serve about 25 people, and that option worked best for me. I had to substitute Ikea Elderflower Concentrate for liqueur, and it was fine. I live in California, and Elderflower products are almost nonexistent. All in all, this is now a favorite recipe and I am going to use it again. I got a lot of compliments on the flavor and the texture of the cake. It was served at a birthday celebration that was set for the same day as the Royal Wedding. Everyone loved the idea of sharing the same cake as was used at the royal event.

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lindabridges
25th Jun, 2018
I would like to use this lovely recipe for a couple of iced celebration cakes, as the flavours bang on trend. How would you suggest I alter it to make sure it will hold its shape for icing, or should I keep to my usual recipe of lemon and white chocolate. Can you freeze it too? Linda
goodfoodteam's picture
goodfoodteam
28th Jun, 2018
Thanks for your question. We're happy you like the sound of it! You can ice the cake if you like and it's also possible to freeze the sponges before icing.
Banjo0862
31st May, 2018
Could you tell me the amount of ingredients for a 10 inch round cake
goodfoodteam's picture
goodfoodteam
5th Jun, 2018
Thanks for your question. Unfortunately, without testing we are unable to give exact quantities for adapting the recipe.
JoannaD4
21st May, 2018
It didnt specify whether to use salted or unsalted butter. Which type of butter is best for this cake?
goodfoodteam's picture
goodfoodteam
24th May, 2018
Thanks for your question. We used salted butter in this recipe.
Fit lass
22nd May, 2018
5.05
I actually used a shop brand equivalent of Stork tub baking spread, and it still turned out delicious! I often substitute butter for this, and I personally can't taste the difference.
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