Lemon and Elderflower Cake: A Taste of English Elegance

There's something uniquely refreshing about the combination of zesty lemon and delicate elderflower, and when they come together in a cake, it's nothing short of heavenly. This Lemon and Elderflower Cake recipe captures the essence of an English garden in full bloom.

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Ingredients You'll Need:

For the Cake:

200g (7 oz) unsalted butter, softened

200g (7 oz) granulated sugar

4 large eggs

200g (7 oz) self-raising flour

Zest of 2 lemons

Juice of 1 lemon

2 tablespoons elderflower cordial

For the Elderflower Buttercream:

250g (9 oz) unsalted butter, softened

500g (18 oz) powdered sugar (confectioner's sugar)

2 tablespoons elderflower cordial

For Lemon Curd Filling:

200g (7 oz) lemon curd (store-bought or homemade)

For Decoration:

Fresh edible flowers (such as elderflower blossoms, pansies, or violets) for garnish

Instructions:

For the Cake:

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake tins with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Sift the self-raising flour into the wet mixture and gently fold it in until you have a smooth batter.

Add the lemon zest, lemon juice, and elderflower cordial to the batter, and mix until well combined.

Divide the batter equally between the two prepared cake tins and smooth the tops.

Bake in the preheated oven for approximately 25-30 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely.

For the Elderflower Buttercream:

In a separate bowl, beat the softened butter until creamy and smooth.

Gradually add the powdered sugar, one cup at a time, and continue beating until the mixture is light and fluffy.

Stir in the elderflower cordial until fully incorporated.

Assembly:

Place one of the cooled cake layers on a serving plate or cake stand.

Spread a layer of lemon curd over the top of the first cake layer.

Place the second cake layer on top.

Cover the entire cake with a generous layer of elderflower buttercream, using a spatula to create a smooth finish.

Decorate the cake with fresh edible flowers for a touch of elegance and a pop of color.

Slice and serve your Lemon and Elderflower Cake with a cup of tea or as a delightful dessert for any special occasion.

This Lemon and Elderflower Cake is a true celebration of the English countryside's flavors and charm. It's a perfect treat for garden parties, afternoon tea, or any gathering where you want to impress with a taste of elegance and sunshine. Enjoy!