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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alison's picture
alison
15th May, 2018
5.05
Brilliant recipe and loved by all - I will be making again. The only change I made was dried rose petals as decoration

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