Mary Berry’s Lemon and Elderflower Cake is made with butter, sugar, self-raising flour, eggs, lemon zest, elderflower cordial, and ground almonds. This delicious cake recipe creates a tasty dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 12 people.
Ingredients Needed
For the cake:
- 450g/1lb unsalted butter, at room temperature
- 450g/1lb caster sugar (or superfine sugar)
- Pinch of salt
- Zest of 4 unwaxed lemons
- 8 large free-range eggs, at room temperature
- 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
- Juice of 1 unwaxed lemon
For the buttercream:
- 250g/9oz unsalted butter, at room temperature
- 500g/1lb 2oz icing sugar, sifted
- 75ml/2½fl oz double cream (or heavy cream)
- 4 tbsp elderflower cordial
How To Make Lemon And Elderflower Cake
- Preheat the oven: Set to 200°C/180°C Fan/Gas 6 (400°F). Grease and line three 20cm/8in round cake tins with baking paper.
- Prepare the cake mixture: Beat the butter, sugar, salt, and lemon zest in a stand mixer until pale and fluffy. Gradually add the eggs one at a time, with a spoonful of flour to prevent curdling. Fold in the rest of the flour, ground almonds, and elderflower cordial.
- Bake the cakes: Divide the mixture evenly between the tins and bake for 20–25 minutes until golden and a skewer comes out clean.
- Add the drizzle: Prick holes into the sponges using a cocktail stick or skewer. Mix the elderflower cordial and lemon juice and spoon over the cakes. Let them soak and cool for 30 minutes before turning them out.
- Make the buttercream: Beat the butter until soft. Gradually add the icing sugar and beat until fluffy. Add the double cream and elderflower cordial and mix until combined, but do not over-beat.
- Assemble the cake: Place one sponge on a serving plate and spread with buttercream. Add the second and third sponges, layering buttercream between them. Cover the entire cake with a thin layer of buttercream and use a palette knife to scrape away excess for a semi-naked effect.
- Decorate: Top with fresh flowers and fruit. Serve and enjoy!
Recipe Tips
- Room temperature ingredients: Ensure the butter and eggs are at room temperature for easy mixing and a smooth batter.
- Don’t skip sifting the flour: Sifting the flour ensures the cake’s light and fluffy texture.
- Check cake doneness: Use a skewer or toothpick to check if the cakes are done; it should come out clean when inserted into the center.
- Avoid over-beating the buttercream: Beat the buttercream just until it’s smooth and fluffy; over-beating can cause it to split.
- Prick holes evenly for drizzle: When adding the elderflower drizzle, prick plenty of small holes all over the cakes so they absorb the syrup fully.
How To Store Leftovers?
- Refrigerate: Let the leftover Lemon and Elderflower Cake cool to room temperature. Once cooled, store it in an airtight container and refrigerate. It will keep fresh for up to 3 days in the fridge.
- Freeze: After the cake cools to room temperature, wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw the cake in the fridge overnight.
Nutrition Facts
Serving Size: 1 slice (100g)
- Calories: 372
- Total Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 290mg
- Potassium: 60mg
- Total Carbohydrate: 49g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Tarte Tatin
- Mary Berry Coconut Cake Recipe
- Mary Berry Fork Biscuits
- Mary Berry Pork Casserole
Mary Berry Lemon And Elderflower Cake
Description
Mary Berry’s Lemon and Elderflower Cake is made with butter, sugar, self-raising flour, eggs, lemon zest, elderflower cordial, and ground almonds. This delicious cake recipe creates a tasty dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 12 people.
Ingredients
For the cake:
For the drizzle:
For the buttercream:
Instructions
- Preheat the oven: Set to 200°C/180°C Fan/Gas 6 (400°F). Grease and line three 20cm/8in round cake tins with baking paper.
- Prepare the cake mixture: Beat the butter, sugar, salt, and lemon zest in a stand mixer until pale and fluffy. Gradually add the eggs one at a time, with a spoonful of flour to prevent curdling. Fold in the rest of the flour, ground almonds, and elderflower cordial.
- Bake the cakes: Divide the mixture evenly between the tins and bake for 20–25 minutes until golden and a skewer comes out clean.
- Add the drizzle: Prick holes into the sponges using a cocktail stick or skewer. Mix the elderflower cordial and lemon juice and spoon over the cakes. Let them soak and cool for 30 minutes before turning them out.
- Make the buttercream: Beat the butter until soft. Gradually add the icing sugar and beat until fluffy. Add the double cream and elderflower cordial and mix until combined, but do not over-beat.
- Assemble the cake: Place one sponge on a serving plate and spread with buttercream. Add the second and third sponges, layering buttercream between them. Cover the entire cake with a thin layer of buttercream and use a palette knife to scrape away excess for a semi-naked effect.
- Decorate: Top with fresh flowers and fruit. Serve and enjoy!
Notes
- Room temperature ingredients: Ensure the butter and eggs are at room temperature for easy mixing and a smooth batter.
- Don’t skip sifting the flour: Sifting the flour ensures the cake’s light and fluffy texture.
- Check cake doneness: Use a skewer or toothpick to check if the cakes are done; it should come out clean when inserted into the center.
- Avoid over-beating the buttercream: Beat the buttercream just until it’s smooth and fluffy; over-beating can cause it to split.
- Prick holes evenly for drizzle: When adding the elderflower drizzle, prick plenty of small holes all over the cakes so they absorb the syrup fully.
Mary Berry Lemon And Elderflower Cake