Mary Berry’s Lemon and Elderflower Cake is made with lemon zest, elderflower cordial, and a lush buttercream. It serves 12 and takes about 2 hours to prepare, including baking and cooling, perfect for a sophisticated and fragrant dessert.
Try More Mary Berry Recipes:
💛 Why You’ll Love This Lemon And Elderflower Cake Recipe:
- Exquisite Flavor: The combination of zesty lemon and aromatic elderflower creates a delightful, refreshing taste that’s perfectly balanced.
- Elegant Presentation: With its sophisticated layers and floral decoration, this cake makes a stunning centerpiece for any gathering.
- Moist and Tender: The addition of elderflower cordial not only flavors the cake but also imbues it with a moist texture that enhances each bite.
- Simple Elegance: Despite its elegant appearance, the recipe is straightforward, with clear steps that even beginner bakers can follow successfully.
❓ What Is Mary Berry Lemon And Elderflower Cake Recipe?
Mary Berry’s Lemon and Elderflower Cake features layers of lemon-flavored sponge soaked with elderflower cordial, enveloped in a light elderflower buttercream. It’s adorned with fresh flowers and fruit, perfect for celebrations and elegant gatherings.
🍋 Mary Berry Lemon And Elderflower Cake Ingredients
For The Cake
- 450g/1lb unsalted butter, at room temperature
- 450g/1lb caster sugar
- pinch salt
- 4 unwaxed lemons, zest only
- 8 large free-range eggs
- 300g/10½oz self-raising flour, sifted
- 20g/¾oz ground almonds
- 4 tbsp elderflower cordial
- fresh flowers, to decorate
- fresh fruit, to decorate
For The Drizzle
- 100ml/3½fl oz elderflower cordial
- 1 unwaxed lemon, juice only
For The Buttercream
- 250g/9oz unsalted butter, at room temperature
- 500g/1lb 2oz icing sugar, sifted
- 75ml/2½fl oz double cream
- 4 tbsp elderflower cordial
🥮 How To Make Mary Berry Lemon And Elderflower Cake
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the butter, sugar, and a pinch of salt until light and fluffy. Add the lemon zest.
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
- Fold in the sifted self-raising flour and ground almonds gently to keep the mixture airy. Stir in the elderflower cordial.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and let cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
- Mix the elderflower cordial and lemon juice together. While the cakes are still warm, poke holes in them with a skewer and drizzle the mixture over both cakes to soak in.
- In a mixing bowl, beat the butter until smooth. Gradually add the icing sugar, beating continuously until fully incorporated.
- Mix in the double cream and elderflower cordial until the buttercream is light and fluffy.
- Place one cake layer on your serving plate and spread with a layer of buttercream.
- Top with the second cake layer and spread the remaining buttercream over the top and sides of the cake.
- Decorate with fresh flowers and fruit as desired. Chill the cake briefly to set the buttercream before serving.
💭 Recipe Tips
- Zesting Lemons: Use only the yellow part of the lemon zest to avoid the bitter white pith. A fine grater works best for getting finely grated zest that distributes evenly throughout the batter.
- Elderflower Cordial: Choose a high-quality elderflower cordial as it is a key flavor component in both the cake and the buttercream. The strength of the elderflower flavor can vary between brands, so taste and adjust if necessary.
- Folding Flour: When folding in the flour and ground almonds, do it gently with a spatula to keep the air in the batter, which helps the cake rise better and stay fluffy.
- Testing for Doneness: Insert a skewer into the center of the cake to check if it’s done. It should come out clean with no wet batter. The edges of the cake should also start to pull away from the sides of the pan.
- Applying the Drizzle: While the cakes are still warm, drizzling the elderflower and lemon mixture allows it to soak in thoroughly, enhancing the moistness and flavor of the cake.
- Buttercream Consistency: If the buttercream appears too stiff after adding the icing sugar and elderflower cordial, you can add a little more cream, a teaspoon at a time, until it reaches a spreadable consistency.
🍨 What To Serve With Lemon And Elderflower Cake?
Serve Lemon and Elderflower Cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its citrusy sweetness pair it with a refreshing cup of tea or a glass of elderflower-infused lemonade for a delightful treat.
🎚 How To Store Leftovers Lemon And Elderflower Cake?
- In The Fridge. To store Leftovers Lemon And Elderflower Cake, wrap it in parchment paper and store in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze Leftovers Lemon And Elderflower Cake wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
🥵 How To Reheat Leftovers Lemon And Elderflower Cake?
- In The Microwave: Place Leftovers Lemon And Elderflower Cake on a microwave-safe plate and heat for 10-20 seconds, or until warm.
- In The Oven: Wrap Leftovers Lemon And Elderflower Cake in foil and heat in a preheated oven at 325°F (160°C) for 10-15 minutes.
- In The Steamer: SteamLeftovers Lemon And Elderflower Cake slices for 5-10 minutes until warmed through, maintaining moisture.
FAQs
Is It Necessary To Sift The Icing Sugar For The Buttercream Frosting?
Yes, sifting icing sugar ensures a smoother consistency, preventing lumps in the frosting and ensuring a silky texture.
How Do I Know When The Cake Is Done Baking?
You can tell the cake is done baking when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Additionally, the edges of the cake will start to pull away from the sides of the pan.
Can I Use Almond Milk Instead Of Double Cream In The Buttercream Frosting?
Yes, you can use almond milk as a substitute for double cream in buttercream frosting. However, note that the texture and flavor of the frosting may be slightly different.
How Do I Prevent The Cake From Sticking To The Pan While Baking?
To prevent the cake from sticking to the pan, make sure to thoroughly grease and flour the cake pan, or use parchment paper to line the bottom. Additionally, allow the cake to cool in the pan for a few minutes before attempting to remove it.
More Mary Berry Recipes:
- Mary Berry Double Chocolate Chip Muffins
- Mary Berry Orange And Almond Cake
- Mary Berry Lemon And Coconut Cake
Mary Berry Lemon And Elderflower Cake Nutrition Facts
Amount Per Serving
- Calories: 538Kcal
- Fat: 33gr
- Saturates: 20gr
- Carbs: 57gr
- Sugars: 57gr
- Fibre: 0gr
- Protein: 3gr
- Salt: 0.8gr
Mary Berry Lemon And Elderflower Cake
Description
Mary Berry’s Lemon and Elderflower Cake is made with lemon zest, elderflower cordial, and a lush buttercream. It serves 12 and takes about 2 hours to prepare, including baking and cooling, perfect for a sophisticated and fragrant dessert.
Ingredients
For The Cake
For The Drizzle
For The Buttercream
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the butter, sugar, and a pinch of salt until light and fluffy. Add the lemon zest.
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
- Fold in the sifted self-raising flour and ground almonds gently to keep the mixture airy. Stir in the elderflower cordial.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and let cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
- Mix the elderflower cordial and lemon juice together. While the cakes are still warm, poke holes in them with a skewer and drizzle the mixture over both cakes to soak in.
- In a mixing bowl, beat the butter until smooth. Gradually add the icing sugar, beating continuously until fully incorporated.
- Mix in the double cream and elderflower cordial until the buttercream is light and fluffy.
- Place one cake layer on your serving plate and spread with a layer of buttercream.
- Top with the second cake layer and spread the remaining buttercream over the top and sides of the cake.
- Decorate with fresh flowers and fruit as desired. Chill the cake briefly to set the buttercream before serving.
Notes
- Zesting Lemons: Use only the yellow part of the lemon zest to avoid the bitter white pith. A fine grater works best for getting finely grated zest that distributes evenly throughout the batter.
- Elderflower Cordial: Choose a high-quality elderflower cordial as it is a key flavor component in both the cake and the buttercream. The strength of the elderflower flavor can vary between brands, so taste and adjust if necessary.
- Folding Flour: When folding in the flour and ground almonds, do it gently with a spatula to keep the air in the batter, which helps the cake rise better and stay fluffy.
- Testing for Doneness: Insert a skewer into the center of the cake to check if it’s done. It should come out clean with no wet batter. The edges of the cake should also start to pull away from the sides of the pan.
- Applying the Drizzle: While the cakes are still warm, drizzling the elderflower and lemon mixture allows it to soak in thoroughly, enhancing the moistness and flavor of the cake.
- Buttercream Consistency: If the buttercream appears too stiff after adding the icing sugar and elderflower cordial, you can add a little more cream, a teaspoon at a time, until it reaches a spreadable consistency.
Mary Berry Lemon And Elderflower Cake