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Elderflower & Lemon Cake

Create your very own elderflower and lemon cake with bottlegreen hand-picked elderflower cordial. Light, moist and full of fresh bright Spring flavours, an elderflower and lemon drizzled sponge filled with delicious elderflower flavoured buttercream and lemon curd is a right Royal treat!

Recipe

Ingredients

Cake
225g softened butter
225g caster sugar
4 large free range eggs, lightly beaten
225g Self raising flour
1 tsp baking powder
3 tbsp Bottlegreen Elderflower cordial
Grated zest of 1 lemon

Syrup
4 tbsp Bottlegreen Elderflower cordial
Juice of 1 lemon
25g caster sugar

Buttercream
225g icing sugar
100g softened unsalted butter
4 tbsp Bottlegreen Elderflower cordial

Filling
4-5 tbsp lemon curd
1 tsp Bottlegreen Elderflower cordial

How to make

  • Preheat oven 180c/160c fan /Gas 4.
  • Grease and line either 2 x 20cm or 3 x 15cm cake tins.
  • Make the syrup by mixing together all the ingredients and heating gently in a small saucepan until the sugar has dissolved, leave to cool.
  • Place the butter and sugar in a large bowl, use an electric whisk or free standing mixer to beat together until pale and fluffy.
  • Gradually add the eggs, whisking between each addition.
  • Sift in the flour and baking powder and gently fold in with a metal spoon.
  • Add the grated lemon zest and cordial and stir into the mix.
  • Divide evenly between the tins and bake for approx 30-40mins, adjust timing to size of tin used. It should be shrinking away from the sides and a skewer inserted in the middle will come out clean when cooked.
  • Cool in the tins for 5 mins then prick the tops with a skewer and pour the syrup evenly between the cakes, leave to cool still in the tin.
  • While the cakes are cooling prepare the buttercream by mixing together all the ingredients and whisking until smooth and fluffy.
  • Mix together the lemon curd and cordial.
  • Remove the cakes carefully from the tins, place one of the cakes on a cake stand or plate, spread a layer of buttercream followed by a layer of the lemon curd mix. Repeat with the next layer if using 3 cakes, making sure you have plenty of buttercream to finish the top and sides.
  • Carefully cover the top and sides of the cake with a thin layer of buttercream, leave in the fridge for 30 mins then finish with a second layer, you don’t need to cover the cake completely to get a semi-naked cake appearance.
  • Decorate with fresh flowers and white chocolate hearts if desired.
  • Serve cut into slices with a glass of chilled Bottlegreen Elderflower pressé.