Tuesday 15 May 2018

Elderflower and lemon cake

Why bake an elderflower and lemon cake? Simply because it is the most talked about cake at the moment. Since Prince Harry and Meghan Markle announced they would be choosing an organic version of the cake from Claire Ptak's Hackney based Violet Bakery rumours have been circulating as to how the cake will look.

I've gone for a full buttercream look and the quantities of buttercream reflect this. The semi-naked buttercream look is still very popular if my Instagram and Pinterest feeds are anything to go by. However, they may go for a more traditional look with fondant icing.

This cake would be perfect not just for a simple wedding but also as an elegant centrepiece for celebrations such an anniversary, christening or significant birthday. The cakes can be frozen after they have been baked and cooled to save time in the run up to the big day. I would cut the cakes before freezing but do not fill them until you are ready to cover the cakes.

Equipment: 6in (15cm) round loose based cake tin lined, 8in (20cm) round loose based cake tin lined, large bowls, electric whisk/beaters, wire rack.


6in (15cm) Cake

4oz (115g) Unsalted butter softened or baking spread
4oz (115g) Caster sugar
2 Eggs
4oz (115g) Self raising flour
2oz (55g) Plain flour
Zest and juice of 1 lemon

8in (20cm) Cake

8oz (225g) Unsalted butter softened or baking spread
8oz (225g) Caster sugar
4 Eggs
8oz (225g) Self raising flour
4oz (115g) Plain flour
Zest and juice of 1 lemon


6in (15cm) Cake

3tbsp (45ml) Lemon curd
½ tsp (2.5ml) Elderflower cordial

8in (20cm) Cake

4tbsp (60ml) Lemon curd
1tsp (5ml) Elderflower cordial

10½ oz (300)g Unsalted butter softened
1lb (450g) Icing sugar
3-4 tbsp (45-60ml) Elderflower cordial


1. Pre-heat the oven to 170°C/Gas mark 3.
2. Prepare both cakes separately but use the same method.
3. In a large bowl cream the butter and sugar together until pale and fluffy.
4. Beat in the eggs one by one.
5. Fold in the flours with the lemon zest and juice.
6. Transfer to the prepared tins and make a small dent in the top to stop it rising too much.
7. Bake for around 45 minutes to 1 hour until a skewer comes out clean.
8. Remove from the tins and leave to cool completely on a wire rack.
9. Once the cakes are cool cut in half.
10. Mix together the lemon curd and elderflower cordial. Spread the bottom half of each cake with the filling. Put the top half on the cake.
11. Place the smaller cake on top of the bigger one.
12. To make the buttercream beat the butter until it is very soft. Add the icing sugar gradually until it is all mixed in. Beat in the elderflower cordial adding as much as you need to get the right taste an consistency.
13. Spread a thin layer of the buttercream over the cake. Chill for 15 minutes. This helps to seal in the cake crumbs.
14. Spread the cake with the remaining buttercream.
15. Decorate as you wish.

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