Lemon & Elderflower Cake

Two layers of zingy lemon sponge, sandwiched together with lemon curd and elderflower buttercream. Finished with a scatter of edible flowers, and a sprinkle of lemon zest. Tastes just as good as it looks!

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The thin coating of buttercream on the sides is called a ‘semi-naked cake’. There’s a minimal amount of buttercream swiped around the sides, to show off the cakes’ natural texture and filling. It looks really effective and is great if you aren’t a perfectionist as it’s not meant to be neat. There’s no need to crumb-coat, chill, frost, repeat, which also helps save time.

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Ingredients

For the cake:

200g unsalted butter or Stork tub
200g golden caster sugar
3 large eggs
200g self-raising flour
Zest of 2 lemons

For the filling:

2 tbsp homemade or shop-bought lemon curd (here’s my recipe for super easy lemon curd)
250g unsalted butter, soft at room temp
500g icing sugar
2 tbsp elderflower cordial

To decorate:

Edible flower blossoms (I bought mine from Sainsbury’s)

Method

  1. Preheat the oven to 180°C. Grease and line two 8inch round baking tin with greaseproof paper.
  2. Beat the sugar and butter together until light and creamy. Add one egg at a time, along with a little flour, and mix together.
  3. Add the remaining flour and lemon zest and fold together until fully mixed.
  4. Divide the mixture evenly between the two tins, and bake in the oven for 30-40 minutes until the cakes have turned a golden colour and a skewer inserted in the middle comes out clean. Leave aside to cool.
  5. Once the cake is cooled, make your elderflower buttercream by first beating the butter with an electric whisk until soft. Sift in half the icing sugar and beat together until smooth. Sift in the remaining icing sugar, add the elderflower cordial and beat again until you have a smooth buttercream.

To decorate

  1. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand, cake turntable or serving plate.
  2. Using an icing spatular, spread a layer of buttercream evenly on top. Drizzle over 2 tbsp of lemon curd.
  3. Top with the 2nd cake layer and spread the remaining buttercream on top and all around the sides. Using a flat knife or an icing scraper, smooth out the buttercream on the sides of the cake. This should be rough and the sides of the cake should show through.
  4. Finish by decorating with flower blossoms. Keep in the fridge until you’re ready to serve.

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