This delicious Lemon and Elderflower Cake by Nigella is the perfect treat for any occasion. With a light, fluffy texture and a sweet elderflower drizzle, it’s both simple and impressive. Decorate it with fresh fruit and flowers for a show-stopping dessert that’s sure to wow your guests!
Ingredients Needed:
For the cake:
- 450g unsalted butter, at room temperature
- 450g caster sugar
- Pinch of salt
- Zest of 4 unwaxed lemons
- 8 large free-range eggs, 300g self-raising flour, sifted
- 20g ground almonds
- 4 tbsp elderflower cordial
- Fresh flowers (for decoration)
- Fresh fruit (for decoration)
For the drizzle:
- 100ml elderflower cordial
- Juice of 1 unwaxed lemon
For the buttercream:
- 250g unsalted butter, at room temperature
- 500g icing sugar, sifted
- 75ml double cream
- 4 tbsp elderflower cordial
How To Make Lemon And Elderflower Cake?
- Preheat the Oven: Preheat your oven to 200°C (180°C fan, 400°F), Gas Mark 6. Grease and line three 20cm (8in) loose-bottomed round cake tins with baking paper.
- Make the Cake: Put the butter, sugar, salt, and lemon zest into the bowl of a stand mixer fitted with a paddle attachment, and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting.
- Fold in Dry Ingredients: Gently fold in the sifted flour and ground almonds, then stir in the elderflower cordial until fully incorporated.
- Divide and Bake: Divide the mixture evenly between the three prepared tins. Bake for 20–25 minutes, or until risen and golden. Test by inserting a cocktail stick or skewer into the center — if it comes out clean, the cakes are ready.
- Soak the Cakes: Once baked, remove the tins from the oven and transfer to a wire rack. Use a cocktail stick or small skewer to prick holes in the surface of the sponges. Mix the elderflower cordial and lemon juice, and spoon over the cakes. Let the cakes soak for 30 minutes before turning them out to cool completely.
- Make the Buttercream: In a stand mixer or with an electric hand whisk, beat the butter until soft. Gradually add the sifted icing sugar and beat until pale and fluffy. Add the cream and elderflower cordial, mixing until smooth, but be careful not to over-beat.
- Assemble the Cake: Place one sponge on a cake stand or serving plate. Spread a layer of buttercream on top. Lay a second sponge on top, and repeat the process, layering with buttercream. Spoon the remaining buttercream on top of the cake and spread it evenly over the top and sides with a palette knife.
- Smooth and Decorate: Turn the cake while holding a palette knife against the sides to scrape off some of the buttercream, allowing the sponge to show through. Decorate the cake with fresh fruit and flowers.
Recipe Tips:
- Sift the Flour: Sift the flour before adding it to the batter. This keeps the batter smooth and lump-free.
- Don’t Overbeat Buttercream: Stop beating the buttercream as soon as it’s smooth. Overbeating can make it runny.
- Check Cake Doneness: Use a skewer to check if the cake is done. If it comes out clean, it’s ready. Don’t open the oven door too soon.
- Cool Before Decorating: Wait for the cake to cool before decorating it, or the flowers and fruit might wilt.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature. Then, keep it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cake tightly in plastic wrap and foil, and freeze for up to 1 month.
Nutrition Facts:
- Calories: 400 kcal
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 140mg
- Potassium: 100mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Lemon And Elderflower Cake Recipe
Description
This delicious Lemon and Elderflower Cake by Nigella is the perfect treat for any occasion. With a light, fluffy texture and a sweet elderflower drizzle, it’s both simple and impressive. Decorate it with fresh fruit and flowers for a show-stopping dessert that’s sure to wow your guests!
Ingredients
For the cake:
For the drizzle:
For the buttercream:
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C fan, 400°F), Gas Mark 6. Grease and line three 20cm (8in) loose-bottomed round cake tins with baking paper.
- Make the Cake: Put the butter, sugar, salt, and lemon zest into the bowl of a stand mixer fitted with a paddle attachment, and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting.
- Fold in Dry Ingredients: Gently fold in the sifted flour and ground almonds, then stir in the elderflower cordial until fully incorporated.
- Divide and Bake: Divide the mixture evenly between the three prepared tins. Bake for 20–25 minutes, or until risen and golden. Test by inserting a cocktail stick or skewer into the center — if it comes out clean, the cakes are ready.
- Soak the Cakes: Once baked, remove the tins from the oven and transfer to a wire rack. Use a cocktail stick or small skewer to prick holes in the surface of the sponges. Mix the elderflower cordial and lemon juice, and spoon over the cakes. Let the cakes soak for 30 minutes before turning them out to cool completely.
- Make the Buttercream: In a stand mixer or with an electric hand whisk, beat the butter until soft. Gradually add the sifted icing sugar and beat until pale and fluffy. Add the cream and elderflower cordial, mixing until smooth, but be careful not to over-beat.
- Assemble the Cake: Place one sponge on a cake stand or serving plate. Spread a layer of buttercream on top. Lay a second sponge on top, and repeat the process, layering with buttercream. Spoon the remaining buttercream on top of the cake and spread it evenly over the top and sides with a palette knife.
- Smooth and Decorate: Turn the cake while holding a palette knife against the sides to scrape off some of the buttercream, allowing the sponge to show through. Decorate the cake with fresh fruit and flowers.
Notes
- Sift the Flour: Sift the flour before adding it to the batter. This keeps the batter smooth and lump-free.
- Don’t Overbeat Buttercream: Stop beating the buttercream as soon as it’s smooth. Overbeating can make it runny.
- Check Cake Doneness: Use a skewer to check if the cake is done. If it comes out clean, it’s ready. Don’t open the oven door too soon.
- Cool Before Decorating: Wait for the cake to cool before decorating it, or the flowers and fruit might wilt.
Nigella Lemon And Elderflower Cake Recipe