- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Serving: 15-18
Nutrition facts (per portion)
- Calories: 715
- Fat Content: 38g
- Saturated Fat Content: 24g
- Carbohydrate Content: 86g
- Sugar Content: 67g
- Fiber Content: 1g
- Protein Content: 6g
- Sodium Content: 1.13g
Lemon & elderflower celebration cake
- oil - oil, for greasing
- egg - 6 medium eggs
- natural-yoghurt - 100g natural yoghurt
- milk - 50ml milk
- butter - 450g butter, softened
- golden-caster-sugar - 450g golden caster sugar
- self-raising-flour - 450g self-raising flour
- lemon - finely grated zest of 1 lemon, plus juice
- elderflower-cordial - 3 tbsp elderflower cordial
- butter - 250g butter, softened
- cream-cheese - 300g full fat cream cheese
- icing-sugar - 700g icing sugar
- lemon - finely grated zest of 1 lemon
- flowers - fresh flowers to decorate
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug,whiskthe eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
- Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
- To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use aspatulato mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don't worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
Wedding cake recipe for 15-18 people, takes only 40 mins; recipe has oil, egg, natural yoghurt, milk, butter, golden caster sugar, self-raising flour, lemon, elderflower cordial, butter, cream cheese, icing sugar, lemon and flowers.Add to Favourites