This is the perfect cake for a summer afternoon tea or small celebration. This zingy floral lemon elderflower cake is simple to make, using homemade elderflower syrup, and tastes delicious!
Using a Bundt tin adds decoration in such an effortless way – perfect for when you haven’t got a lot of time but still want to make a fancy cake.
If you don’t have a bundt tin, you could make this cake in a 6″ round cake tin. Make two, and sandwich them together with lemon buttercream and lemon curd for an extra lemony zing!
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Lemon and Elderflower Cake
- 175 grams caster sugar
- 175 grams Stork or unsalted butter
- 3 medium eggs
- 1 teaspoon lemon extract
- 200 grams self raising flour
- 2 lemons (zest and juice)
- 50 mililitres elderflower syrup
- Preheat the oven to 180ºC/350ºF/Gas4. Carefully grease a 7" bundt tin using margarine or butter, taking care to get into all the creases and folds.
- Beat the sugar, butter and lemon zest in a stand mixer until pale and fluffy. You can also use a mixing bowl and an electric whisk.
- Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Add the flour and mix until just combined. Be careful not to over mix.
- Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
- As soon as the cake is cooked, remove it from the oven and leave it to cool in its tin for 10 minutes. After 10 minutes, bang the sides of the tin and tip the cake out onto a serving plate or cake board. Prick the top all over with a cocktail stick. Pour over the elderflower syrup to soak the sponge, then set aside to cool on a wire rack.
This lemon and elderflower cake will keep for up to 3 days in an airtight container.
You can also portion the cake up, wrap in clingfilm and freeze for up to 3 months. Allow at least an hour at room temperature to thaw out, depending on the portion size, and enjoy as usual.