Prep
45 minsBake
40 minsServes
10-12Difficulty
Hard About
Beautiful and very elegant lemon and elderflower cake, bursting with floral and citrusy flavours. This perfect for special occasions bake, consists of elderflower infused lemon sponge cakes layered with tangy lemon curd and elderflower buttercream.
Lemon & Elderflower Cake Recipe
To make sponge:
Preheat the oven to 160C (140C fan). Lightly grease 3x 20 cm cake sandwich tins and line the base of each with baking paper. Set aside.
Using an electric mixer, beat the butter and the sugar together until pale and fluffy, about 3 minutes. In a small jug, whisk together the eggs, soured cream and elderflower cordial.
Add the flour to the egg and butter mixture, followed by the eggs mixture. Mix to combine. Add the lemon zest and mix everything together until you have smooth batter.
Divide the batter between the cake tins and smooth the top with back of the spoon or spatula. Bake the sponges for 35- 40 minutes, until golden brown and springy to the touch.
Remove from the oven and allow to cool in the tins for 10 minutes. Remove from the tins and transfer to the cooling rack to cool completely.
Once the sponges have cooled completely, trim the tops using a serrated knife or a cake leveler (if needed).
To make the syrup
Place all of the ingredients in a small saucepan over a medium heat. Allow the sugar to dissolve completely, then bring to boil for couple of minutes.
Remove from the heat and allow to cool.
Using a skewer or a toothpick, poke the sponges all over the surface. Brush the cooled syrup over each sponge (you may not need to use all of the syrup).
To make the buttercream:
Place the softened butter into a bowl of an electric mixer and beat until pale and fluffy, about 3 minutes.
Add the icing sugar in 3 additions, beating well after each addition.
Pour the elderflower cordial and beat for another 3 minutes until you have smooth and fluffy buttercream.
To make the white chocolate ganache drip:
Finely chop the white chocolate and place in a heatproof bowl.
Place the double cream and butter in a small saucepan and cook until butter have melted, and the cream is hot (do not boil!).
Slowly pour the hot cream and butter mixture over the white chocolate and leave it to stand for couple of minutes. Stir gently to combine until you have smooth, shiny ganache.
Leave the ganache to cool for 10 - 15 minutes, allowing it to thicken. Transfer to a piping bag fitted with small plain nozzle (0.5cm opening will work well).
To assemble the cake:
Spread a small amount of buttercream in the middle of the cake board/ plate and place the first sponge on top of it.
Add about 3 Tbsp of buttercream on top of the sponge and spread in an even layer. Add an even layer of lemon curd on top of the buttercream, then place the second sponge on top and repeat with buttercream and lemon curd.
Place the third sponge on top. Use the remaining buttercream to cover the sides and the top of the cake. Save any leftover buttercream and transfer to a piping bag fitted with any decorative nozzle (optional).
Pipe the white chocolate ganache drip into the very edge of the cake, allowing it to set.
Pipe any leftover buttercream on top of the cake.
Ingredients – 7 items
1
For the Sponge:
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Unsalted butter
Softened
Medium eggs
Soured cream
Or natural yogurt
Elderflower cordial
Self raising flour
Large lemon
Zest only
For the Syrup:
Large lemon
Juice only
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Water
For the Buttercream:
Tate & Lyle Fairtrade Pure Cane icing sugar
Unsalted butter, softened
Elderflower cordial
Lemon curd
For the White Chocolate Ganache Drip:
Double cream
Unsalted butter
White chocolate
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Did you know you can infuse your sugar with extra flavour? ✨
�From citrus zest to vanilla pods and herbs, infused sugar is a simple way to add something special to everyday bakes, drinks, and desserts. Swipe through to see how easy it is to make at home and get inspired to create your own flavour combinations.
#BakingTips #KitchenHacks #InfusedSugar #TateAndLyleBakes
Set the mood this Valentine’s Day with at-home cocktails made extra special 💕🍸
�Our Beverage Syrups Gift Pack features three indulgent flavours, Vanilla, Caramel and Hazelnut, perfect for enhancing romantic drinks without leaving the house. Whether it’s a cosy night in or a toast to love, these syrups add a delicious twist to every pour.
Available to purchase on Amazon! (Link in bio)
#ValentinesAtHome #CocktailNight #TateAndLyleSyrups
Share a little love this Valentine’s Day with homemade Meringue Love Hearts 💗
Light, crisp and delicately sweet, these pretty treats are made with Tate & Lyle Golden Caster Sugar for a beautifully smooth finish and irresistible sweetness.
They’re easy to personalise too. Customise the flavours, colours or toppings to match what your loved one enjoys most, making them perfect for gifting, sharing, or enjoying together.
#ValentinesDayBakes #MeringueLoveHearts #TateAndLyleBakes
Celebrate National Pizza Day with a sweet twist 🍕✨
�Make your own pizza at home, but swap savoury for something a little more indulgent. A dessert pizza made with Tate & Lyle Sugar is the perfect way to get creative, think crisp base, sweet toppings, and plenty of fun for sharing.
Finish with a sprinkle of Tate & Lyle Unrefined Demerara Sugar for the perfect crunch. Because pizza night can be sweet too.
#NationalPizzaDay #DessertPizza #SweetBakes
Treat yourself to cosy comfort at home this Hot Chocolate Day with a minty twist on a classic ☕✨
�Made with Tate & Lyle Sugar-Free Mint Flavoured Beverage Syrup, it’s the perfect balance of rich, creamy chocolate and refreshing mint, pure winter bliss in a cup.
Shop your bottle directly from Amazon (link in bio!).
#HotChocolateDay #WinterWarmers #TateAndLyleSyrups
Celebrate International Sticky Toffee Pudding Day with the ultimate January comfort bake 🤎
�Made with Tate & Lyle Light Brown Soft Sugar, this classic dessert turns irresistibly rich and perfectly gooey, the kind of treat that makes cold days feel a little warmer.
Find the recipe via link in our bio.
#StickyToffeePudding #JanuaryBakes #TateAndLyleBakes
Add a pop of colour to your kitchen with this homemade Rhubarb & Vanilla Jam 💗✨
�Made with Tate & Lyle Jam Sugar, it’s vibrant, delicately sweet, and bursting with flavour. Perfect for spreading on toast, stirring into yoghurt, or gifting to someone special.
See the full recipe on our website.
#JamMaking #HomemadeGoodness #TateAndLyleBakes
Bake up some Veganuary deliciousness with these fluffy Vegan Banana Muffins 🍌💛
�Made with Tate & Lyle Unrefined Demerara Sugar, they’re sweet, golden, and irresistibly soft, a simple plant-based treat that’s perfect for any day of the week.
Find the recipe via link in our bio.
#Veganuary #VeganBakes #BananaMuffins #TateAndLyleBakes
Our Products
View all products
