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  • Andrea Kristin

Recipe: Royal Lemon Cake with Elderflower Drizzle

Updated: Jul 27, 2021

This year for Christmas I was looking for new light and summery cake to serve (I don't like pudding so I am always looking for a different Christmas day dessert!) I came across a version of this in a magazine made by a local farmer, modified it and loveeeed it! The beautiful mix of zingy lemon, creamy butter cream and sweet elderflower is the essence of summer.


Lemon cake:

240g butter

240g caster sugar

Zest of 2 lemons

6 eggs

240g self-raising flour

Jar of lemon curd

Butter cream:

500g softened butter

1200g icing sugar

Elderflower Drizzle:

1/2 cup icing sugar

2 cups elderflower cordial


Lemon Cake:

Preheat oven to 190 degrees

Butter 2 cake tins

Cream the butter and when soft add the sugar and beat until light and fluffy

Add lemon zest

Beat in one egg at a time, each time with one teaspoon of the four

Beat very well and fold in the remaining flour

Add some water until mixture becomes a dripping consistency

Divid mixture between the two pans and smooth the tops

Bake for 25min or until well risen, golden and feel spongy to the touch

Allow cakes to cool for a couple of minutes then turn out to cake racks

Cut both cakes in half through the depth using wire and cut tops to be flat

Butter cream:

Beat butter with icing sugar with an electric mixer until light and fluffy

Spread a layer of lemon curd then a layer of butter cream to the first cut of cake then stack the next layer of cake, repeating the process between layers.

Ice the assembled cake with remaining butter cream

Decorate to your liking, I added some yellow food colouring to some of the butter cream and piped it on the top of the cake and added some flowers from my garden.

Elderflower Drizzle:

Whisk the elderflower cordial into the icing sugar, slowly adding until it is a dripping consistency

Pour over cake before serving, keep remaining amount in a bottle to add extra to a slice when serving.

Enjoy! AK xx

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