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Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Elderflower & Lemon Cake by Juliet Sear

Prince Harry and Meghan Markle enjoyed an elderflower and lemon cake on their big day. Our friend Juliet Sear has developed this wonderfully tasty recipe for you.

This is a lovely recipe and this recipe makes an 8" deep round cake. If you want to make a deeper cake for a larger celebration such as a wedding, you can double the quantities and spread the batter between 4  cake tins rather than just 2.

For a GLUTEN FREE version of this recipe, click here.


Elderflower & Lemon Cake by Juliet Sear
Total Time: 45 MINS
Prep time: 20 MINS
Bake Time: 25 MINS
Serves: 16
Skill Level: EASY

Ingredients

For the sponge

  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 200g Butter (Unsalted)
  • 200g Golden Caster Sugar (We like Billington's)
  • 4 Eggs (Medium)
  • 2 tbsp Elderflower Cordial
  • Zest  Lemons x2

For the drizzle

  • Juice Lemon x1
  • 30ml Water
  • 2tbsp Elderflower Cordial
  • 70g Golden Caster Sugar (We like Billington's)

For the buttercream

  • 500g Golden Unrefined Icing Sugar (We like Billington's)
  • 225g Butter (Unsalted)
  • 2tbsp Elderflower Cordial


The Method

  1. Preheat the oven to 180'c, 160'c fan, gas mark 4.

  2. Mix the flour and baking powder together in a large bowl.

  3. Cream together the butter, sugar, cordial and lemon zest until light and fluffy. Gradually add in the eggs until incorporated.

  4. Gently mix in the flour and baking powder until just lightly mixed.

  5. Spoon the mixture into two greased 8" cake tins.

  6. Bake for 25-35 minutes or until cooked and turn out onto a wire rack.

  7. While the cakes are baking, place the lemon juice, water, elderflower cordial and sugar into a saucepan and heat gently until the caster sugar has dissolved completely.

  8. Whilst the cakes are warm, spear in lots of holes with a skewer through the sponges and drizzle the elderflower syrup with a pastry brush to ensure it's all even over both cakes so that it soaks in.

  9. Make the buttercream by beating the icing sugar, butter and cordial together until very pale, fluffy and creamy.

  10. Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together and chill for 20-30 minutes.

  11. To decorate this in a pretty rough iced way, it is simple. No need to crumbcoat. Just generously palette all over with a palette knife, allowing the palette marls to pattern the cake, then top with edible flowers if you wish or simple with additional lemon zest. If you want to decorate in the ombre style like in the picture, watch the video for instructions, you will need a little pink food colouring to tint the icing.


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