Mary Berry Lemon And Elderflower Cake

There’s something quietly magical about elderflower. It’s like that friend who doesn’t shout, but always knows what to say — soft, delicate, and completely charming. Pair it with lemon in a cake, and suddenly you’ve got something that tastes like an English garden party in midsummer — the kind with bunting, teacups, and the sound of bees humming in the background.

This cake was my answer to a grey day. I was craving something light and beautiful, and this one absolutely delivered. It’s layered, it’s floral, it’s got that fresh citrus sharpness — and when you decorate it with edible flowers or even a few slices of fresh fruit, it looks like it came straight out of a fairytale cookbook. The sponge is tender and buttery, soaked gently in elderflower syrup, and the buttercream? Like a soft floral cloud.

Honestly, if a cake could wear a linen dress and host a poetry reading, it would be this one.

Why You’ll Love It

• Lemon + elderflower = a dreamy, subtle, floral-citrus flavour
• The sponge is ridiculously moist thanks to all that butter and syrup
• Makes a gorgeous centrepiece with barely any effort (flowers do the heavy lifting)
• The buttercream is smooth, light, and not overly sweet
• Great for birthdays, tea parties, or pretending you’re in a cottage in Cornwall
• Leftovers (if you have any) taste even better the next day

Ingredients

For the cake:

• 450g unsalted butter, room temp
• 450g caster sugar
• pinch of salt
• zest of 4 unwaxed lemons
• 8 large eggs
• 300g self-raising flour, sifted
• 20g ground almonds
• 4 tbsp elderflower cordial

For the drizzle:

• 100ml elderflower cordial
• juice of 1 lemon

For the buttercream:

• 250g unsalted butter, room temp
• 500g icing sugar, sifted
• 75ml double cream
• 4 tbsp elderflower cordial

To decorate (optional but lovely):

• Fresh edible flowers
• Fresh berries or thin lemon slices

How to Make It

Start by prepping your tins:

Preheat the oven to 200°C (180°C fan) / 400°F. Grease three 20cm cake tins and line the bottoms with baking paper. You’ll thank yourself later when they pop out clean.

Cream until fluffy:

In a stand mixer (or with strong arms), beat the butter, sugar, salt, and lemon zest until pale and airy. This takes a good few minutes. Add the eggs one at a time, with a spoonful of flour in between to keep things from curdling.

Fold in the rest gently:

Stir in the remaining flour, ground almonds, and elderflower cordial. Use a spatula, not a mixer, and stop as soon as the flour disappears.

Bake those layers:

Divide the batter between the three tins and bake for about 20–25 minutes. They’re ready when golden and springy. A skewer in the centre should come out clean.

Soak the sponges:

While the cakes are still warm, poke holes all over them with a skewer or toothpick. Mix the elderflower cordial and lemon juice, then drizzle it slowly over each sponge. Let them sit in the tins and soak it all in for 30 minutes.

Make the buttercream:

Beat the butter until soft, then slowly add the icing sugar. Once combined, beat in the cream and elderflower cordial. Don’t overwhip it — you want light and fluffy, not split.

Stack and decorate:

Level the cakes if they’ve domed a bit. Place the first sponge on your stand, add a generous layer of buttercream, then repeat. Cover the whole cake in a thin crumb coat and chill it for 15 minutes. Then frost fully and decorate however you like — I used edible flowers and lemon curls. It felt like cheating, it looked so pretty.

Common Mistakes and How to Dodge Them

Why did my cakes sink?
Could be overbeating after adding flour, or the oven was too hot. Make sure your baking tins are in the middle of the oven and you don’t open the door too early.

Buttercream too stiff or too soft?
Add milk if it’s too thick, icing sugar if it’s too runny. If it splits, stop beating and chill it for 10 minutes, then try again.

The elderflower is too strong.
It’s delicate, but concentrated. Stick to the recipe — 4 tbsp in the cake, 100ml in the drizzle. Less is more.

Cake stuck to the tin?
Happens to the best of us. Butter well, line the bottom with parchment, and cool for 10 minutes before turning out.

Storage and Reheating

• Room temp: Covered, it’ll stay fresh for 2–3 days
• Fridge: Keeps well for 4–5 days — just bring to room temp before serving
• Freezer: Freeze individual slices tightly wrapped in clingfilm and foil. Defrost overnight in the fridge
• To warm it up:
• Microwave: 10 seconds max — just to take the chill off
• Oven: Low and slow — 150°C for 5–10 minutes wrapped in foil

Frequently Asked Questions

Can I make the cake ahead of time?
Yes! Bake the sponges the day before, wrap them tightly, and frost the next day.

What if I don’t have elderflower cordial?
You can sub with a citrusy syrup or skip it altogether — though it won’t be quite as magical.

Can I use a different flour?
You can swap self-raising for plain flour + 2½ tsp baking powder. But self-raising gives the best rise here.

Can I use whipped cream instead of buttercream?
Sure, but it won’t hold as long. If you do, serve it same day and store chilled.

Nutrition Facts (Per Serving)

• Calories: 538 kcal
• Fat: 33g
• Saturated Fat: 20g
• Carbs: 57g
• Sugar: 57g
• Protein: 3g
• Sodium: 0.8g
• Fibre: 0g

Try More Mary Berry Recipes:

• Mary Berry Lemon Drizzle Muffins
• Mary Berry Lemon Curd Muffins
• Lemon Chiffon Cake Uk Recipe