Fragrant Lemon & Elderflower Delight

Indulge in the exquisite charm of this **Lemon and Elderflower Cake**, a truly magnificent creation designed to elevate any special occasion or grand celebration. Imagine three delicate layers of light, fragrant sponge, infused with the vibrant zest of lemon and the sweet, subtly floral notes of elderflower. Each layer is generously filled with a cloud-like elderflower buttercream and a bright, tangy lemon curd, creating a symphony of flavors that dance on the palate. The cake is then elegantly crowned with a smooth, glistening white chocolate ganache drip, adding a sophisticated touch that promises an eye-catching and truly memorable dessert experience. This isn’t just a cake; it’s a centerpiece, a conversation starter, and a delightful journey for your taste buds.

One of the many beauties of this show-stopping elderflower cake is its flexibility in preparation. You can conveniently prepare each intricate component – from the sponges to the luscious fillings – at least a day in advance. This thoughtful approach significantly simplifies the assembly and decoration process, transforming a potentially complex bake into a much more manageable and enjoyable culinary endeavor. Whether you’re a seasoned baker or an enthusiastic home cook, this make-ahead advantage allows you to spread the work, reduce stress, and focus on perfecting every detail without the pressure of a last-minute rush. It means you can fully enjoy the anticipation of your event, knowing your stunning cake is coming together with ease.

If the essence of summer could be captured in a single dessert, it would undoubtedly be this Lemon and Elderflower Cake. Its character is defined by elegance, a remarkably light texture, and a moist crumb that perfectly complements the delicate floral notes and intensely fragrant flavors. It’s no surprise that a cake featuring this iconic flavor combination was chosen as a royal wedding cake; it truly embodies a regal treat fit for the most distinguished celebrations. The harmonious blend of zesty lemon and sweet, aromatic elderflower creates a refreshing yet decadent profile that is both sophisticated and universally appealing. This cake transports you to sun-drenched gardens with every bite, making it an ideal choice for springtime brunches, elegant garden parties, or grand summertime gatherings.

When contemplating the perfect cake for truly monumental occasions – be it significant birthdays, cherished wedding anniversaries, or the joyous culmination of a wedding itself – this elderflower cake, alongside my exquisite Fraisier Cake, consistently stands out as a premier choice. Its refined appearance and sophisticated flavor profile make it a natural fit for moments that demand something extraordinary. However, if these grand bakes feel a touch too elaborate for your current culinary mood, rest assured that my Cake recipes category offers a plethora of other delightful options, catering to every skill level and occasion. From simpler everyday treats to moderately challenging delights, you’ll find inspiration to satisfy any craving and suit any event, ensuring there’s always a perfect cake waiting to be discovered.

Ingredients for the Perfect Lemon and Elderflower Cake

Creating this magnificent Lemon and Elderflower Cake begins with selecting the right ingredients. To simplify our baking journey, we’ll divide the necessary components into two primary categories: those for the delicate sponge layers and those for the luxurious filling and exquisite decoration, which includes the zesty syrup and the elegant white chocolate ganache. Paying attention to the quality and state of each ingredient is paramount to achieving the best possible results. Let’s delve into what you’ll need to craft these exceptional sponge cakes, setting the foundation for your royal-worthy dessert.

For the Delicate and Fragrant Sponge Cakes:

• Butter: For optimal flavor and texture in all aspects of this recipe, unsalted butter is highly recommended. It allows the inherent flavors of the other ingredients to shine through without interference from added salt. While salted butter can be used in a pinch, be aware that it might subtly alter the final taste. Alternatively, a good quality baking spread like Stork can also provide excellent results. Ensure your butter is softened to room temperature for seamless creaming.
• Sugar: Caster sugar, with its superfine texture, is the ideal choice for this cake as it dissolves quickly and creates a tender crumb. Granulated sugar can be substituted, though it might require a little extra creaming time. Golden caster sugar is another fantastic option that imparts a slight caramel note, adding another layer of complexity to the flavor profile.
• Eggs: This recipe calls for medium-sized eggs. The most crucial tip for eggs in baking is to ensure they are at room temperature. Room temperature eggs emulsify more effectively with butter and sugar, leading to a smoother, more voluminous batter and a lighter, airier sponge.
• Soured Cream: This ingredient is key to achieving an incredibly moist, rich, and tender cake. Its acidity also helps activate the leavening agents, contributing to the sponge’s rise. If soured cream isn’t available, a full-fat natural yogurt can serve as an excellent alternative, offering similar moisture and tang.
• Elderflower Cordial: The heart of this cake’s unique floral flavor. I prefer using my homemade classic elderflower cordial for its pure, intense flavor. However, high-quality, shop-bought elderflower cordial is widely available in most supermarkets and will work beautifully. Choose a brand with a good reputation for flavor.
• Flour: For convenience, this lemon cake recipe utilizes self-raising flour, which already contains the necessary baking powder. For those who only have plain flour on hand, please refer to the recipe notes for instructions on how to easily create your own self-raising flour by adding baking powder.
• Lemon: We harness the full potential of a large lemon here. The vibrant zest is incorporated into the sponge for its aromatic oils, providing a bright, citrusy lift. The fresh juice is reserved for creating the simple yet essential syrup, which keeps the cake delightfully moist and adds an extra burst of lemon flavor.

To craft the luxurious **buttercream** and the show-stopping **white chocolate ganache drip**, you will need these additional high-quality components. Each plays a vital role in the cake’s overall texture, flavor, and visual appeal, ensuring a truly decadent finish.

For the Rich Fillings and Elegant Decoration:

• Butter: Again, unsalted butter is the gold standard here. For the buttercream, ensure it is truly softened to room temperature, not melted. This allows it to whip up light and airy, creating that desirable fluffy texture.
• Icing Sugar: Also known as confectioners’ sugar, this finely milled sugar is essential for a smooth, lump-free buttercream. Sifting it before use is a recommended step to guarantee the silkiest finish.
• Elderflower Cordial: Just like for the sponge, this delivers the signature floral essence to the buttercream, tying all the flavors together beautifully.
• Lemon Curd: A key element for that sweet and tangy burst in the filling. While my homemade lemon curd offers unparalleled freshness and flavor, a good quality shop-bought curd is a convenient and perfectly acceptable alternative. For a delightful twist, consider using a sharp, fruity jam like blackcurrant or blackberry – their tartness beautifully complements the sweet elderflower buttercream.
• White Chocolate: The foundation of our elegant ganache drip. The quality of your white chocolate truly makes a noticeable difference here. Opt for a good couverture white chocolate with a higher cocoa butter content (around 28-35%) for a smoother, more stable, and shinier ganache that drips beautifully. Avoid baking chips, as they often contain stabilizers that can prevent proper melting and emulsification.
• Double Cream: Also known as heavy cream in some regions, this high-fat cream is crucial for creating a rich and stable ganache. Its fat content helps to emulsify with the chocolate, yielding a glossy, luxurious texture.

Baking and Assembling Your Lemon and Elderflower Masterpiece

Now that we have all our premium ingredients ready, let’s embark on the delightful journey of baking and assembling this stunning Lemon and Elderflower Cake. We’ll begin with the foundation: the sponges. Precision and patience are your best tools in the kitchen, ensuring each layer is perfect before moving on to the next. Start by preparing your cake sandwich tins: lightly grease them, then line the bases with baking paper. This crucial step prevents sticking and ensures your beautifully baked sponges can be removed effortlessly, ready for cooling and assembly. Set them aside, and let’s get baking!

Crafting the Perfect Lemon & Elderflower Sponges:

In a large mixing bowl, thoroughly cream the softened unsalted butter and caster sugar together. Use an electric mixer to beat them until the mixture transforms into a pale, light, and wonderfully fluffy consistency. This creaming process incorporates air, which is vital for a tender cake crumb. Continue beating for at least 3-4 minutes, scraping down the sides of the bowl occasionally to ensure even mixing.

Once the butter and sugar are perfectly creamed, gradually incorporate the wet ingredients (eggs, soured cream, and elderflower cordial) that have been whisked together in a separate jug. Mix on low speed until just combined. Next, gently fold in the self-raising flour until the batter is smooth and uniform, being careful not to overmix, as this can lead to a tough cake. Finally, stir in the aromatic lemon zest, ensuring its bright flavor is evenly distributed throughout the batter.

Carefully divide the prepared cake batter evenly among your three lined cake tins. For consistent baking and perfectly level layers, using digital kitchen scales to weigh the batter into each tin is highly recommended. Alternatively, an ice cream scoop can help approximate even portions. Gently smooth the tops with the back of a spoon or spatula. Bake in a preheated oven at 160°C (140°C fan) for approximately 35-40 minutes, or until the sponges are golden brown and spring back lightly when touched in the center. A skewer inserted into the middle should come out clean.

Once baked, remove the cakes from the oven and allow them to cool in their tins for about 10 minutes. This allows the sponges to firm up slightly before you handle them. After 10 minutes, carefully invert them onto a wire cooling rack to cool completely. It’s absolutely crucial that the sponges are entirely cool before you attempt to frost or assemble the cake; otherwise, your buttercream will melt and slide off, compromising the structure and appearance of your beautiful creation. While the sponges are cooling, use this time efficiently to prepare the essential syrup, the fluffy buttercream, and the elegant white chocolate ganache.

Hint: To ensure evenly baked layers and a beautiful presentation, precision is key when dividing the cake batter. Digital kitchen scales offer the most accurate method for distribution. If scales aren’t readily available, a large ice cream scoop provides a reliable alternative for portioning the batter consistently into each cake tin.

Preparing the Flavorful Syrup:

The simple syrup infused with lemon and elderflower is a secret weapon in this recipe, adding extra moisture and intensifying the vibrant flavors of the cake. To prepare it, combine the lemon juice, caster sugar, and water in a small saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved. Once dissolved, bring the syrup to a gentle boil and let it simmer for just a couple of minutes to slightly reduce and concentrate the flavors. Remove it from the heat and set it aside to cool completely before use. Once your sponges are cool, gently poke holes all over their surface with a skewer or toothpick. Then, using a pastry or silicone brush, lightly brush the cooled syrup over each sponge. Be mindful not to oversaturate them; you may not need all the syrup. This step is essential for a moist, flavorful cake that stays fresh longer.

Whipping Up the Velvety Elderflower Buttercream:

A truly spectacular cake deserves equally spectacular buttercream. This elderflower buttercream is light, fluffy, and bursting with floral aroma. To make it, place the softened unsalted butter in the bowl of an electric mixer fitted with a paddle attachment. Beat the butter on medium-high speed for about 3-5 minutes until it becomes notably pale and incredibly fluffy, incorporating plenty of air. Next, gradually add the sifted icing sugar, about a third at a time, beating well after each addition on low speed to prevent a “sugar eruption.” Once all the sugar is incorporated, pour in the elderflower cordial. Increase the speed to medium-high and beat for another 3-5 minutes, until the buttercream is wonderfully smooth, voluminous, and light. Scrape down the sides of the bowl periodically to ensure all ingredients are thoroughly combined. Set this luscious buttercream aside until you are ready to assemble your cake.

Mastering the White Chocolate Ganache Drip

While the syrup and buttercream are relatively straightforward to prepare, achieving a flawless white chocolate ganache drip can sometimes be a little more intricate. White chocolate behaves differently than dark chocolate due to its lower cocoa solids content and higher sugar and milk solids. This means it doesn’t always firm up as readily. To counteract this and ensure a beautiful, stable drip, a clever trick is to substitute a small quantity of the cream with butter. This adds extra fat, contributing to a richer, more pliable, and ultimately more stable ganache that sets perfectly for an elegant drip effect. Let’s walk through the steps to master this delicate component, ensuring your cake achieves that professional, eye-catching finish.

Begin by finely chopping your good quality white chocolate. The smaller the pieces, the faster and more evenly they will melt. Place the finely chopped white chocolate into a medium-sized, heatproof bowl. Using good quality chocolate here is non-negotiable for a superior taste and texture.

In a separate small saucepan, gently heat the double cream and butter over low to medium heat until the butter has completely melted and the cream is hot, but crucially, not boiling. Once hot, slowly pour this mixture over the chopped white chocolate in the bowl. This is where patience is key: allow the mixture to sit undisturbed for a couple of minutes. The residual heat will gently melt the chocolate. Resisting the urge to stir immediately is important for a smooth emulsification.

After allowing it to sit, gently begin to stir the mixture from the center outwards. Stir slowly and consistently until all the white chocolate is fully melted and you have a beautifully smooth, glossy, and uniform ganache. Avoid vigorous stirring, as this can incorporate too much air, leading to a dull or grainy ganache.

Once smooth, leave the ganache to cool at room temperature and thicken. The time this takes will depend on your kitchen’s temperature, but it typically takes 10-15 minutes. It should reach a consistency where it’s still pourable but thick enough to create defined drips. If you plan to use it as a spread or filling, or for piping distinct drips, let it cool further until it’s firm enough to hold its shape. Gently stir it again before use, but be careful not to overbeat it, as excessive agitation can cause it to separate.

The application of ganache depends on its desired use. If your intention is to completely cover the cake with a smooth, even layer, you can pour the still-liquid ganache over it while it’s warm and fluid. However, for a decorative drip effect or as a luscious spread or filling, the ganache needs to cool and thicken significantly. Wait until it reaches a consistency similar to thick yogurt or a very soft peanut butter. This allows for controlled piping and ensures the drips hold their elegant shape down the sides of the cake. Achieving this perfect consistency is key to a professional-looking finish.

Hint: Should your ganache become too firm or set too quickly, don’t despair! It can be gently revived. Place the bowl of ganache over a pan of warm (not boiling) water – creating a bain-marie. Stir continuously until it loosens to the desired consistency. Exercise caution and avoid overheating, as this can cause the white chocolate to seize up and become grainy, making it unusable.

Cake Assembly: Layering and Decorating Your Elegant Cake

With your perfectly baked sponges, aromatic syrup, fluffy buttercream, and silky ganache all prepared, the exciting moment of assembly has arrived! This is where your individual components transform into a show-stopping Lemon and Elderflower Cake. If your cake layers have domed tops, use a large, sharp serrated knife or a specialized cake leveller to carefully slice off any unevenness, creating perfectly flat surfaces. This crucial step ensures your cake layers stack beautifully and remain stable, preventing any leaning. While a cake turntable can be incredibly helpful for smooth and even icing, especially when applying the buttercream, it is by no means essential. Don’t let the lack of specialized equipment deter you; a steady hand and patience are equally effective. Moreover, while trimming the edges of the sponges for a perfectly uniform shape is an option for a very neat finish, it is entirely optional and depends on your preference.

Optional: For an exceptionally neat finish, carefully trim the cooled sponges around their edges using a sharp knife. A smaller plate or cake board can serve as a helpful guide for achieving a perfect circle. After trimming, gently brush each sponge generously with the cooled lemon and elderflower syrup. This not only adds an extra layer of flavor but also ensures a wonderfully moist cake.

Place your first syrup-brushed sponge layer onto your chosen serving plate or cake turntable. Now, take your fluffy elderflower buttercream and, using a piping bag (with a round nozzle for neatness or simply snipped end), pipe an even layer of buttercream on top of the sponge. Aim for a consistent height across the entire surface, ensuring a stable and delicious foundation for the next layer.

Carefully add a generous layer of sweet and tangy lemon curd directly on top of the buttercream layer. Use an offset spatula or the back of a spoon to spread it evenly, making sure to leave a small border of buttercream around the edge to act as a dam, preventing the curd from escaping. Place the second sponge layer on top and gently press down. Repeat the process with another layer of buttercream and lemon curd, then finish by carefully placing the third and final sponge layer on top, pressing down lightly to secure it.

Now, it’s time for the crucial crumb coat. Take a small amount of your remaining buttercream and apply a very thin, even layer all over the top and sides of the stacked cake. This “crumb coat” effectively traps any loose crumbs, creating a clean, stable surface for your final layer of frosting. Once applied, transfer the cake to the fridge and chill for at least 30 minutes to an hour. This step allows the crumb coat to firm up, making the final frosting application much smoother and more professional-looking.

After chilling, remove the cake from the fridge. Apply the remaining buttercream more generously, covering the entire cake – top and sides. Use a palette knife or a cake scraper to smooth out the buttercream, achieving a clean, even, and professional finish. For crisp edges and a perfectly flat top, a rotating cake turntable and a tall cake scraper are invaluable tools. Take your time, working in sections, to create a flawless canvas.

With your cake perfectly iced, it’s time for the signature white chocolate ganache drip. Transfer your cooled, thickened ganache to a piping bag fitted with a small, plain round nozzle (a 0.5cm opening works beautifully). Starting at the very edge of the cake, gently pipe the ganache, allowing it to naturally cascade down the sides in elegant drips. Vary the pressure to create drips of different lengths for an organic look. Once the drips are applied and the ganache begins to set, use any leftover buttercream (transferred to a piping bag with a decorative nozzle) to add beautiful swirls, rosettes, or borders on top of the cake. Finish with your choice of edible decorations, such as fresh berries, edible flowers, or lemon zest curls, to make your cake truly spectacular.

For those looking for an excellent visual guide on mastering cake decoration with buttercream, I highly recommend watching this insightful YouTube video from Cupcake Jemma. It offers clear, concise techniques that can significantly enhance your cake decorating skills, helping you achieve that polished, professional look.

Make Ahead Strategies for Effortless Baking

This Lemon and Elderflower Cake recipe is an absolute dream for those who appreciate the convenience of preparing components in advance. By spreading out the baking and decorating process, you can significantly reduce stress on the day of your event, making the entire experience much quicker and far more enjoyable to manage. This strategic approach allows you to savor the creation process and focus on the finer details without feeling rushed.

• Sponges: The cake sponges are ideal for advance preparation. Bake them up to 3 days beforehand. Once completely cool, wrap each sponge individually in a double layer of cling film (plastic wrap) to create an airtight seal. Store them carefully in the fridge. This method effectively prevents them from drying out and locks in their delightful freshness and moisture.
• Syrup: The lemon and elderflower syrup can also be made a day or two in advance. Once prepared and cooled, transfer it to an airtight container or jar and store it in the fridge until you’re ready to assemble the cake.
• Buttercream: Just like the sponges, your elderflower buttercream can be prepared up to 3 days ahead of time. Store it in an airtight container in the fridge. When it’s time to use it, remember to bring the buttercream back to room temperature (this might take an hour or two). Once at room temperature, give it a good whip with an electric mixer for a minute or two to restore its light, fluffy consistency before applying it to the cake.
• White Chocolate Ganache: The white chocolate ganache is another versatile component that can be prepared in advance. Make it up to 2-3 days prior to assembly and store it at room temperature in an airtight container. If it stiffens too much, gently warm it over a bain-marie (a bowl set over warm water) until it reaches the desired drizzling consistency, being careful not to overheat it.

The actual time required to assemble and decorate the cake will largely depend on your level of experience and confidence. For beginners, allow yourself anywhere between 1 to 2 hours for a relaxed assembly and decoration process. More experienced bakers might find they can complete this stage in about 30 minutes to an hour. The beauty of the make-ahead components is that this final assembly becomes a pleasant task rather than a daunting race against the clock.

Delicious Variations to Customize Your Elderflower Lemon Cake

While the classic Lemon and Elderflower Cake is undeniably spectacular, there are numerous ways to personalize and enhance this recipe, allowing you to tailor it to different tastes or occasions. Don’t be afraid to experiment with these exciting variations to create a truly unique dessert:

• Different Filling: For a delightful contrast and an added burst of fruitiness, consider swapping the lemon curd with other vibrant fruit jams. Raspberry, blackberry, or blackcurrant jams work exceptionally well here. Their sharp, tart flavors provide a beautiful counterpoint to the sweet elderflower buttercream, creating a more complex and exciting taste experience with every bite. You could even use a combination, perhaps a layer of lemon curd and a layer of raspberry jam.
• Buttercream Alternatives: If you’re keen to explore different buttercream textures, Swiss meringue buttercream is an excellent choice. Known for its incredibly smooth, silky, and less sweet consistency, it’s made by gently heating egg whites and sugar over a double boiler before whipping with butter. This method yields a stable, dense, yet ethereal frosting that pipes beautifully. For the more adventurous and experienced bakers, Italian meringue buttercream presents another fantastic option, offering a similar luxurious texture and stability. You can find detailed instructions on making Italian meringue in my Classic Lemon Meringue Pie recipe.
• Enhanced Syrup: To intensify the elderflower essence, consider enriching your syrup. After cooling the basic lemon syrup, stir in an additional tablespoon of elderflower syrup or even a splash of elderflower liqueur. This will infuse an even deeper floral aroma and flavor into the sponge layers, making each bite even more enchanting.
• White Chocolate Ganache Creativity: The white chocolate ganache drip is stunning, but you’re not limited to it. For a richer, darker contrast, you could easily replace it with a dark or milk chocolate ganache, adjusting the cream ratio slightly as dark chocolate sets more firmly. Alternatively, if you prefer a simpler aesthetic or wish to highlight other decorations, you can skip the ganache drip altogether and simply finish the cake with extra buttercream piping or fresh fruit.

Essential Equipment for Effortless Baking

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience, especially when creating a multi-layered cake like this Lemon and Elderflower masterpiece. While some items are indispensable, others are optional but highly recommended for achieving professional results:

• Electric Mixer (Handheld or Stand): A handheld electric mixer or a freestanding mixer equipped with a paddle attachment is crucial for creaming butter and sugar, whipping eggs, and creating fluffy buttercream. It significantly reduces manual effort and ensures consistent results.
• Cake Sandwich Tins: This recipe is designed for three 20cm (8-inch) round cake tins. Using three tins allows for even baking and easy layering, resulting in a beautifully balanced cake.
• Baking Paper: Essential for lining the bases of your cake tins. This simple step prevents the sponges from sticking and ensures they release cleanly and perfectly intact.
• Digital Kitchen Scales: While optional, kitchen scales are incredibly helpful for precisely dividing cake batter between tins. This accuracy ensures that all your cake layers are of equal thickness, contributing to a stable and aesthetically pleasing final structure.
• Piping Bags: These are invaluable for applying the buttercream evenly between layers and for creating the delicate white chocolate ganache drip. For the ganache, a small, disposable piping bag can be used, or alternatively, a clean squeezy bottle offers precise control for your drip.
• Cake Turntable: An optional but highly beneficial piece of equipment. A cake turntable allows you to effortlessly rotate the cake as you apply buttercream, making the process of smoothing the frosting much easier and helping to achieve consistently even coverage and sharp edges.
• Palette Knife or Cake Scraper: These tools are your best friends for applying buttercream smoothly to the top and sides of the cake. A long offset palette knife is great for covering surfaces, while a bench scraper (or cake scraper) helps achieve impeccably smooth sides and sharp edges.
• Small Saucepans: You’ll need at least one small saucepan for preparing the lemon and elderflower syrup and another for gently heating the cream and butter for the white chocolate ganache.
• Mixing Bowls: A set of sturdy mixing bowls of various sizes will be needed for combining ingredients, whisking eggs, and preparing different components of the cake.

Storage and Freezing Tips for Your Lemon and Elderflower Cake

To ensure your delightful Lemon and Elderflower Cake remains as fresh and delicious as possible, proper storage is key. Following these guidelines will help you savor every last slice and even extend the life of your baked components:

Storing Leftovers:

Any leftover slices or portions of your assembled cake can be stored at room temperature for up to 24 hours in a cool, dry place, especially if your kitchen is not too warm. For extended freshness, it is highly recommended to store the cake in the fridge for up to 3 days. To prevent the cake from drying out and to protect its delicate frosting, always place it in an airtight cake caddy or a large cake container. This barrier is essential for maintaining moisture and preventing any fridge odors from permeating the cake. Before serving, remember to remove the cake from the fridge about an hour or so in advance. This allows the buttercream to soften and the sponge to return to its optimal texture, ensuring a truly enjoyable eating experience – otherwise, the cake may feel quite solid and less flavorful.

Freezing Assembled Cake or Leftovers:

While it is possible to freeze the entire assembled cake (complete with buttercream and filling), its size and delicate nature can make this a somewhat tricky endeavor. If you do choose to freeze the whole cake, ensure it is thoroughly chilled and then wrap it meticulously in several layers of cling film (plastic wrap) and then foil, to protect it from freezer burn. Thaw it completely in the fridge overnight before bringing it to room temperature for serving.

Freezing Individual Components for Future Use:

• Plain Sponge Cakes: The un-iced sponge layers are excellent candidates for freezing. Once fully cooled, wrap each individual sponge in a double layer of cling film, ensuring no air can get in. They can be frozen for up to two months. When ready to use, thaw them overnight in the fridge.
• Buttercream: The elderflower buttercream is also highly suitable for freezing. Transfer it to an airtight freezer-friendly container or a heavy-duty zip-lock bag. It can be frozen for up to two months. To use, thaw the buttercream in the fridge overnight. Once thawed and brought to room temperature, it’s crucial to give it a good whip with a handheld electric mixer or a stand mixer fitted with a paddle attachment. This will restore its smooth, fluffy texture, as it may appear a little grainy after thawing.

Hint: For the ultimate enjoyment, always ensure this cake is brought to room temperature before serving. If eaten directly from the fridge, the butter in the buttercream and ganache will be quite firm, making the cake feel dense and less palatable. Removing it from the fridge at least an hour before serving will allow the flavors to bloom and the textures to soften beautifully.

To bookmark this delightful recipe and save it for future baking adventures, simply use the designated save button located on the recipe card below, or click the Pinterest button on any of the inspiring photos above. Happy baking!

If you embark on this culinary journey and try this recipe, or any other recipe featured on Anna Banana, please take a moment to share your experience! We’d love for you to rate the recipe and/or leave a thoughtful comment below. Your feedback is incredibly valuable to us, as it not only allows us to hear from you but also greatly assists other readers who are considering making the recipe. Your insights help build a vibrant and supportive baking community!

📖 Recipe: Lemon and Elderflower Cake

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5 from 18 votes

Lemon and Elderflower Cake

This beautifully fragrant and delicious layer cake is perfect for celebrating special occasions. Flavours of lemon and elderflower work incredibly well together here, and will keep your guests coming back for another slice!

Prep Time50 mins

Cook Time40 mins

Course: Dessert

Cuisine: British

Keyword: elderflower cake, lemon and elderflower cake, lemon cake

Servings: 12 people

Calories: 828kcal

Author: Anna Wierzbinska

Equipment

• 3 20 cm cake sandwich tins
• baking paper
• hand-held electric mixer or freestanding mixer with the paddle attachment
• 2 mixing bowls
• small saucepan
• cake board optional
• ice cream scoop or large cookie scoop optional
• cake turntable optional
• 2 Piping bags
• cake scraper
• 1 small plain nozzle 0.5cm opening will work well
• 1 decorative nozzle I used Wilton 2M

Ingredients

For the sponge:

• 450 g unsalted butter softened
• 450 g caster sugar or granulated sugar instead
• 6 medium eggs
• 100 g soured cream or natural yogurt instead
• 50 ml elderflower cordial
• 450 g self-raising flour see notes for the alternative
• 1 large lemon, zest only keep the juice for syrup

For the syrup:

• 1 large lemon, juice only
• 50 g caster sugar or granulated sugar
• 50 ml water

For the buttercream:

• 800 g icing sugar
• 400 g unsalted butter softened
• 80 ml elderflower cordial
• 100 g lemon curd

For the white chocolate ganache drip:

• 80 ml double cream
• 20 g unsalted butter
• 150 g white chocolate

Metric – US Customary

Instructions

To make sponges:

1. Preheat the oven to 160°C (140°C fan). Lightly grease 3 x 20cm cake sandwich tins and line the base of each with baking paper.

2. Using an electric mixer, beat the softened butter and the sugar together until pale and fluffy, about 3 minutes. In a small jug, whisk together the eggs, soured cream or yoghurt and elderflower cordial.

3. Add the flour to the sugar and butter mixture, mix on low speed until just combined, then add the eggs mixture and beat on medium-low speed to combine well. Lastly, add the lemon zest and mix everything together until you have smooth, thick batter.

4. Divide the batter between the cake tins (you can use kitchen scales to weigh the batter and to be precise) and smooth the top of each with the back of the spoon or spatula. Bake for 35-40 minutes, until golden brown and springy to the touch.

5. Remove the cakes from the oven and allow them to cool in the tins for 10 minutes. Remove from the tins and transfer to cooling rack to cool completely.

6. Once the sponges have cooled completely, use a large, sharp serrated knife or a cake leveller to trim the tops and level the cakes (if needed).

To make the syrup:

1. Place all of the syrup ingredients into a small saucepan over a medium heat. Allow the sugar to dissolve completely, then bring the mixture to boil for a couple of minutes. Remove the syrup from the heat and allow it to cool.

2. Using a skewer or a toothpick, gently poke the sponges all over the surface. Use the pastry or silicone brush to brush the cooled syrup over each sponge (you may not necessarily need to use all of the syrup).

To make the buttercream:

1. Place the softened butter into a bowl of an electric mixer and beat until pale and fluffy, about 3 minutes.

2. Add the icing sugar in 3 separate additions (to avoid the sugar eruption) and beat well after each addition.

3. Pour in the elderflower cordial and beat for another 3 minutes until you have smooth and fluffy buttercream. Set aside until needed.

To make the white chocolate ganache drip:

1. Finely chop the white chocolate and place it in a medium heatproof bowl.

2. Place the double cream and butter in a small saucepan over a small heat and cook until butter has melted, and the cream is hot but NOT BOILING. Remove from the heat.

3. Slowly pour the hot cream and butter mixture over the white chocolate and leave it to stand for a couple of minutes. After a couple of minutes, stir it gently to combine until you have smooth, shiny ganache.

4. Leave the ganache to cool for 10-15 minutes, allowing it to thicken. Transfer it to a piping bag fitted with small, plain nozzle (0.5cm opening will work well).

To assemble the cake:

1. Spread a small amount of buttercream in the middle of the cake board sat on top of the cake turntable (if you have one), alternatively, use a large plate.

2. Place the first sponge on top of the cake board/ plate and add about 3 tablespoon of buttercream on top of the sponge and spread it in an even layer. Add an even layer of lemon curd on top of the buttercream, then place the second sponge on top of it, repeating the step with buttercream and lemon curd.

3. Place the third sponge on top and use the remaining buttercream to cover the sides and the top of the cake, scraping off any excess. Save any leftover buttercream and transfer it to a piping bag fitted with any decorative nozzle.

4. Pipe the white chocolate ganache drip into the very edge of the cake, allowing it to drip and to set. Pipe any leftover buttercream on top of the cake. Transfer the cake into the fridge for about 30 minutes, allowing it to set. Remove from the fridge and bring to room temperature before serving.

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Video

Video tutorial coming soon!

Notes

To make your own self raising flour:

Add 2 teaspoon of baking powder for every 200g of plain flour and sift both together. It is easier to make a larger amount and keep it stored in an airtight container.

Make ahead:

The sponges can be prepared up to 3 days ahead and stored in the fridge. Wrap each sponge in a double layer of clingfilm to prevent them from drying out.

Syrup can be made up to 3 days in advance. Store in the fridge until needed.

Buttercream can also be made up to 3 days ahead and kept in the fridge. Bring it to room temperature and whip it again before using it.

White chocolate ganache can be prepared in advance (2-3 days) and stored at room temperature.

Storage and freezing:

Store any leftovers of this lemon and elderflower cake at room temperature for up to 24 hours or in the fridge for up to 3 days. Place it in the cake caddy or large cake container to prevent it from drying, and make sure to bring it to room temperature before serving again.

You can also freeze any leftovers for up to 2 months. Thaw them in the fridge overnight, then bring to room temperature before serving.

Sponge cakes can be frozen for up to 3 months. Wrap each sponge cake in a double layer of clingfilm and thaw in the fridge overnight.

Buttercream can be frozen for up to 2 months. Keep it in the freezer-friendly container or transfer it into zip-lock style bag for freezing. Thaw it in the fridge overnight, then bring to room temperature and whip it using an electric mixer.

Nutrition

Serving: 120g | Calories: 828kcal | Carbohydrates: 99g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 169mg | Sodium: 55mg | Potassium: 96mg | Fiber: 1g | Sugar: 80g | Vitamin A: 1391IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Did you make this?Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!