How to make a lemon & elderflower cake

Decorate this delicious cake with a cream cheese frosting and edible flowers for a stunning finish – perfect for weddings, birthdays and special occasions.

How to make the cake:

  • Whisk 50ml milk with 100g natural yogurt and 6 eggs.
  • Beat together 450g butter with 450g golden caster sugar in a large bowl.
  • Add the egg mixture, 450g self-raising flour and the zest of 1 lemon. Mix again until smooth.
  • Line and grease 3 x 20cm cake tins. Divide the mixture between the tins and bake at 160C/140C fan/gas 3 for 40 mins.
  • Mix 3 tbsp elderflower cordial with the juice of 1 lemon
  • When the cakes are cooked, pierce them all over with a cocktail stick and drizzle generously with the lemon and elderflower syrup.

How to make the icing:

  • Beat together 250g unsalted butter and 350g icing sugar
  • Add 300g full-fat cream cheese, another 350g icing sugar and the zest of 1 lemon. Whisk until smooth. 

How to decorate: 

  • Stack the cakes on a cake stand and layer with plenty of icing, smoothing down with a palette knife. 
  • Put the remaining icing on top and smooth down and over the sides, covering the cake in swirls.  
  • Decorate with roses and edible flowers

See the full recipe for lemon & elderflower celebration cake

Baking for a special occasion? Check out these recipes next:

Showstopping celebration cakes 
Royal wedding party recipe collection
DIY wedding inspiration  
Easiest ever wedding cake 
Birthday cake recipes 

What's your favourite cake for a celebration? Leave a comment below...

Comments, questions and tips

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Alison Pemberton143's picture
Alison Pemberton143
16th Jul, 2018
Made this cake for my mum's birthday, best cake I have ever made !! Delicious and easy to make just don't ice when it's 80 degrees outside !!
Alison Fabian's picture
Alison Fabian
17th Jul, 2019
Does this cake freeze well?
goodfoodteam's picture
22nd Jul, 2019
Thanks for your question. We'd suggest freezing the sponges before icing.
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