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

Lemon & elderflower celebration cake

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(34 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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IvyBakes
22nd Jul, 2019
Hello, could these sponges be baked in advance and frozen?
chaletgirl
26th Jun, 2019
5.05
My comment should read 3 x 3-tier. Fed 80 people
chaletgirl
26th Jun, 2019
5.05
I made this cake for my twin sisters' special birthday; a total of 11 sponges (2 x 3-tier and 1 x 2-tier). It is very easy to make (particularly if you refrigerate the icing beforehand) and completely delicious! Must use full fat cream cheese but I used marg instead of butter in the cake itself and it was lovely. AGA USERS: 2 pans on 3rd shelf Baking Oven for 45 minutes, then move 3rd pan from floor of Baking Oven (with shelf on floor) to 3rd shelf for additional 10 - 15 minutes until cocktail stick removes clean.
clairesastar
4th Jun, 2019
5.05
Made this cake for a friends 30th and it turned out great! I would say make sure you use full fat good quality cream cheese to prevent icing being runny, and make sure you chill the cakes as it makes things a lot easier. I had no problems with this one though, it was lovely!
sarahl386
12th Apr, 2019
5.05
This worked out incredibly well for my Mum's birthday. I made the sponges on Friday night, cling filmed then served Sunday lunchtime and they was still beautifully moist. Based on other feedback and taste, I added another tbsp of cordial to the syrup and for the icing, only 600g icing sugar plus zest of 2 lemmons not 1. (Left icing in the fridge for a couple of hours before icing cake). It was absolutely perfect and icing not too sickly. Everyone loved it including the kids
Heather Fleming's picture
Heather Fleming
3rd Feb, 2019
5.05
I make this for a local charity coffee shop and it’s always the first cake to sell out. Make sure you use full fat Philadelphia to get a decent icing and I always slurp in extra cordial in to get the elderflower flavour.
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.

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TraceA
10th May, 2019
Can you freeze the icing for this cake?
goodfoodteam's picture
goodfoodteam
11th May, 2019
Thanks for your question. For best results, we'd suggest freezing the sponges and then frosting once defrosted. However, if you have leftovers you can freeze them.
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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