Lemon and elderflower buttercream cake
This towering elderflower and lemon layer cake is the perfect thing for a spring celebration. The elderflower flavour comes from elderflower cordial, which is both mixed into the cake dough and frosting, and also used to brush the sponge. We’ve garnished ours with flowers and crunchy green pistachios.
Ingredients
Metric
Imperial
Lemon sponge cake
- 400g of unsalted butter, softened
- 400g of caster sugar
- 8 large eggs
- 400g of plain flour
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- 1/2 tsp salt
- 200ml of whole milk
- 4 lemons, zested
- 100ml of elderflower cordial, undiluted, plus extra for soaking the sponge
- 2 tsp vanilla extract
Elderflower buttercream
- 400g of unsalted butter, softened
- 800g of icing sugar, sifted
- 6 tbsp of elderflower cordial
- 2 tbsp of lemon juice
- 2 tsp vanilla extract
- 1 pinch of salt
Garnish
- flowers for decoration e.g. elderflowers or roses
- 100g of pistachios, finely crushed
Equipment
- two 25 cm (10-inch) round cake tins
Method
Preheat your oven to 180°C (160°C fan) and grease and line three 25 cm (10-inch) round cake tins
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes
- 400g of unsalted butter, softened
- 400g of caster sugar
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next one
Sift together the flour, baking powder, baking soda and salt in a separate bowl, then gradually add to the wet mixture, alternating with the milk. Start and finish with the dry ingredients
- 400g of plain flour
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- 1/2 tsp salt
- 200ml of whole milk
Add the lemon zest, elderflower cordial and vanilla extract, and mix until smooth.
- 4 lemons, zested
- 100ml of elderflower cordial, undiluted, plus extra for soaking the sponge
- 2 tsp vanilla extract
Divide the batter evenly between the prepared cake tins and smooth the tops
Bake in the preheated oven for 25–30 minutes or until a skewer inserted into the center comes out clean
Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely
Next, make the buttercream. In a large bowl, beat the butter until soft and creamy
- 400g of unsalted butter, softened
Gradually add the icing sugar, 4 tablespoons at a time, beating well after each addition until smooth and fluffy
- 800g of icing sugar, sifted
Stir in the elderflower cordial, lemon juice and vanilla extract, then beat until well combined
- 6 tbsp of elderflower cordial
- 2 tbsp of lemon juice
- 2 tsp vanilla extract
Add a pinch of salt to balance the sweetness and taste for any adjustments (more syrup for elderflower flavor or more lemon juice for tang)
- 1 pinch of salt
If the buttercream is too soft, add a little more icing sugar to thicken it. If it's too stiff, add a teaspoon of milk at a time until it reaches a smooth, pipeable consistency
Once the cakes have completely cooled, place the bottom layer on your serving plate and brush with a little elderflower syrup to enhance its flavour
Pipe a generous amount of elderflower buttercream onto the sponge, smoothing it out with a spatula
Place the second sponge on top, brush with the soak and top with the buttercream. Repeat until you’ve used up all the layers
Transfer any remaining buttercream to a piping bag with a star nozzle and pipe a pattern on the top of the cake
Carefully arrange your flowers around the top and sides of the cake, ensuring they’re securely placed in the buttercream
- flowers for decoration e.g. elderflowers or roses
Sprinkle the finely crushed pistachios around the edge or on top for extra crunch and color
- 100g of pistachios, finely crushed
This cake will keep for up to 3 days in an airtight container in a cool room
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
