Lemon & elderflower celebration cake
- Cassie Best
Save recipe
Serves 15-18
More effort
Prep: 45 mins
Cook: 40 mins
A star rating of 4.7 out of 5.130 ratingsRate
loading...
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Celebration cupcakes
A star rating of 4.5 out of 5.4 ratings
Chocolate & hazelnut celebration cake
A star rating of 4.4 out of 5.3 ratings
Summer celebration cake
A star rating of 5 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
oil
for greasing
-
6 medium eggs
-
100g natural yoghurt
-
50ml milk
-
450g butter
softened
-
450g golden caster sugar
-
450g self-raising flour
-
finely grated zest of 1 lemon
plus juice
-
3 tbsp elderflower cordial
For the icing
-
250g butter
softened
-
300g full fat cream cheese
-
700g icing sugar
-
finely grated zest of 1 lemon
-
fresh flowers
to decorate
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (18)
- kcal715
- fat38g
- saturates24g
- carbs86g
- sugars67g
- fibre1g
- protein6g
- salt1.13g
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
RECIPE TIPS
CHOOSING YOUR FLOWERS
Make sure the flowers you use for decoration are an edible or non-poisonous variety. Elderflowers are perfect (and free) when they're in season, and roses always look beautiful.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.130 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...