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.
Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
We had to spoil things for you. But it isn`t the carrots that make it taste so good...
For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado.
Carrot Cake? It`s in the bag!
#WorldChocolateDay... let`s just pretend that`s not every day!
If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
Our Products
View all products
