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Lemon Elderflower Cake Recipe

By July 17, 2019Style Notes

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LEMON ELDERFLOWER CAKE RECIPE
BY DOMAYNE

Looking for a recipe to treat the family? Well, with the help of Domayne, we’ve found one for you – this Lemon Elderflower Cake is the dessert you’ve been waiting for!

Serves 12
Prep 2 hours (plus cooling time)
Cook 1 hour 10 minutes

Lemon Elderflower Cake Ingredients
4 cups plain flour
3 cups self-raising flour
4 cups caster sugar
8 eggs
400g butter, melted
3 teaspoons finely grated lemon rind
3/4 cup fresh lemon juice
1/2 cup buttermilk
1/3 cup elderflower cordial
Season fruit or flowers, to serve

Elderflower Buttercream
250g butter, softened
1 1/2 cups icing sugar mixture
2 tablespoons elderflower cordial

Lemon Elderflower Recipe
1) Preheat oven to 180°C/160°C fan-forced. Grease three 7cm-deep, 20cm (base) round cake pans. Line bases and sides with baking paper.

2) Place flours and sugar in the large bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for 1 minute.

3) Whisk eggs together in a large jug. Stir in melted butter, rind, juice, buttermilk and half the cordial. Add the egg mixture slowly to the flour mixture and mix on medium-low speed just until combined, scraping down the sides of the bowl.

4) Pour the mixture evenly among prepared pans. Bake for 1 hour and 10 minutes or until a skewer inserted into the centre of cakes comes out clean. Remove cakes from oven. Using a skewer, poke holes all over the surface of the cakes. Spoon the remaining cordial evenly over the surface of the hot cakes. Allow cakes to cool completely in pans.

5) Make Elderflower Buttercream
Using an electric mixer, beat butter for 1 minute. Add icing sugar mixture. Beat for 10 minutes until the mixture is pale and creamy. Beat in cordial.

6) Using a serrated knife, trim cake tops to level. Place 1 cake, cut-side-up, onto a cake plate or stand. Spread top of cake with 1/2 cup buttercream. Top with a second cake and spread with 1/2 cup buttercream. Top with the final cake, cut-side down. Using a palette knife, spread the remaining buttercream over the top of the cake, then run the palette knife gently around the side of cake where the buttercream comes through to create a semi naked cake effect. Top cake with seasonal fruit or flowers. Serve.

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Article by Ben Pollett for Domayne.

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