Skip to content
Lemon & Elderflower Cake

Lemon & Elderflower Cake

Prep

45 mins

Bake

40 mins

Serves

10-12

Difficulty

Hard
Lemon & Elderflower Cake

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.

made using

Pure Cane Caster Sugar

View product 
Share this recipe
Instructions
Ingredients
Reviews

Lemon & Elderflower Cake Recipe

To make sponge:

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Once the sponges have cooled completely, trim the tops using a serrated knife or a cake leveler (if needed).

To make the syrup

Step 1

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.

Step 2

Remove from the heat and allow to cool.

Step 3

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:

Step 1

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

Step 2

Add the icing sugar in 3 additions, beating well after each addition.

Step 3

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

To make the white chocolate ganache drip:

Step 1

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

Step 2

Place the double cream and butter in a small saucepan and cook until butter have melted, and the cream is hot (do not boil!).

Step 3

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.

Step 4

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:

Step 1

Spread a small amount of buttercream in the middle of the cake board/ plate and place the first sponge on top of it.

Step 2

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.

Step 3

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).

Step 4

Pipe the white chocolate ganache drip into the very edge of the cake, allowing it to set.

Step 5

Pipe any leftover buttercream on top of the cake.

Ingredients – 7 items

Serving

1

For the Sponge:

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

450 g
Butter

Unsalted butter

Softened

450 g
Eggs

Medium eggs

6

Soured cream

Or natural yogurt

100 g

Elderflower cordial

50 ml
Flour

Self raising flour

450 g
Lemon

Large lemon

Zest only

1

For the Syrup:

Lemon

Large lemon

Juice only

1
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

50 g
Water

Water

50 ml

For the Buttercream:

Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

800 g
Butter

Unsalted butter, softened

400 g

Elderflower cordial

80 ml
Lemon curd

Lemon curd

100 g

For the White Chocolate Ganache Drip:

Cream

Double cream

80 ml
Butter

Unsalted butter

20 g

White chocolate

150 g

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.

#TATE&LYLESUGAR #WELOVEBAKING
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?
Cake and champagne... Sounds like a date to us! 

This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!
Here's an early birthday present for you... it's #InternationalChocolateCakeDay!

Yes, it's a real day (apparently) - so quick, get raiding the shelves and prepping for a deliciously fudgy, Bruce Bogtrotter session!

(See link in bio for the ultimate chocoholic recipe)

Our Products

View all products