Lemon and Elderflower Cake

It’s that time of year again! That’s right it’s my mum’s birthday today, and, just as I did last year, I’m here to share with you the cake I baked for her in celebration.

Last year it was a simple Victoria Sponge with edible glitter and a teacup full of flowers, this time things got a little more complicated:

DSC05318What you see here is four layers of moist lemon and elderflower sponge brushed over with a lemony syrup. The layers are sandwiched together with an elderflower and greek yoghurt filling, and the top is finished off with lemon zest scattered over a lemon icing.

It’s safe to say that there’s a lot more going on compared to last year!


If you want to know how I made this then keep scrolling through the photos and you’ll find the recipe below.






Spreading the syrup on the cakes

DSC05305This photo only made it on to the blog because the tiny bit of cake that actually managed to stay in focus looks super cool.


DSC05312Here’s what to do:


For the sponge (makes 4 layers)

400g self-raising flour
1 level teaspoon baking powder
350g salted butter
2 tablespoons of Greek Yoghurt
400g caster sugar
3 medium eggs
4 tbsp elderflower cordial
zest and juice of 2 lemons

For the syrup

zest and juice of 1 lemon
110g caster sugar
For the filling
**This changes to cups because I couldn’t be bothered cleaning the mixing bowl again so I whipped out a mug instead
1 cup of greek yoghurt
1/2 cup of icing sugar
2 teaspoons of elderflower cordial
For the icing
100g icing sugar
juice of 1 lemon
1. Preheat the oven to 160 fan 
2. Sieve the flour and baking powder into a large mixing bowl (you might want to do this in two batches)
3. Mix in all the other ingredients of the sponge and mix until smooth
4. Generously grease 4 20cm cake tins and distribute the mixture evenly
5. Place in the oven and cook until the tops are a nice golden brown, or until a skewer comes away clean (I only had one cake tin so each layer took approximately 20 minutes #studentlife)
6. Set on a wire rack to cool
7. While the cakes are cooling, gently prick each one and prepare your syrup
8. For the syrup put the juice of 1 lemon and the sugar in a pan and set on a low heat until the sugar melts, when it is runny and there are no lumps left, brush the syrup over the cakes and leave them to soak
9. In the mean time prepare your filling and icing
10. For the filling, simply mix the yogurt, cordial and sugar together and stir until combined
11. For the icing combine the sugar with the lemon juice, you may want to add more icing sugar depending on how runny you want your mixture
12. Once the cakes are cooled, assemble the pre-syruped layers by spreading the yoghurt mixture in between. Top the cake off with the lemon icing and some extra lemon zest
I really wanted to decorate this cake with elderflower and other delicate flowers but as I discovered last year… and rediscovered today, the area in which I live isn’t really thriving with fancy florists who understand why you’d want to put flowers on a cake.
Ahh well, even if the Manchurians don’t, at least the florists in Bristol understand….
Lunchmoneylewis, Muma
-Rather appropriate don’t ya think?

2 Comments Add yours

  1. Arielle says:

    Oh wow it looks so delicious! Your pictures are gorgeous ❤

  2. This sounds so yummy, I will have to try this!

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