Lemon cake, sandwiched together with lemon curd and cream, topped with an elderflower glaze.
It is elderflower season again so I have been making copious amounts of my elderflower cordial. I love using elderflower in baking as its such a beautifully delicate flavour. I decided to use it in something really simple, so I made this lemon and elderflower sponge cake.
Variations: You could use another citrus fruit to complement the elderflower, both lime and orange would work really well. Also if you don’t like elderflower you could add another floral flavour to the icing like lavender or rose.
Ingredients: Serves 8-10
- 250g butter
- 250g caster sugar
- zest of two lemons
- 4 eggs
- 250g self raising flour
- 3-4tbsp elderflower cordial
- 200ml double cream – whipped
- 150g lemon curd
- 200g icing sugar
- 2-5tbsp elderflower cordial
Preheat the oven to 180C and grease and line two 20cm cake tins.
Combine all the ingredients for the sponge and mix with an electric whisk until light and fluffy.
Spoon into the prepared cake tins and level off.
Bake in the preheated oven for 25-30 minutes, until golden brown on top and springy to touch.
Leave to cool on a wire rack.
Once the cakes are cool, place one cake onto a cake stand or serving plate and spread with lemon curd. Dollop the whipped cream onto and gently spread t the edges. Sandwich the next cake layer ontop.
To make the icing, sift the icing sugar into a bowl, and add the elderflower cordial tbsp at time, stop when the mixture has formed a thick paste that coats the back of a spoon.
Pour the icing over the top of the cake, and gently spread to the edges, add a bit at a time, so it doesn’t all just run over the edges. You should end up with a rustic drippy finish tough!
Decorate with some edible flowers (I have used primrose and violas) and serve!