Royal Elderflower & Lemon Cake


Royal Elderflower & Lemon Cake



220g butter

220g caster sugar

Zest of 1 lemon

4 medium eggs, beaten

3tbsp elderflower cordial

Pinch of salt

Elderflower Syrup:

Juice of 2 lemons

2tbsp elderflower cordial

110g caster sugar


500g mascarpone

200ml double cream

2tbsp undiluted elderflower cordial

225g icing sugar



Pre-heat oven to 180 degrees Celsius

Grease and line two 6” deep cake tins

Beat the butter, sugar and lemon zest together

Gradually mix in the beaten egg

Fold in the flour and salt, then add the elderflower cordial. The mixture should drop off a spoon when lightly tapped. Add an additional tablespoon of cordial if required.

Divide the mixture between the two tins and bake for 45 minutes. Allow to cool before removing from tins.

Once completely cool level out the tops of the cakes with a knife and cut each cake in half.

Mix the ingredients for the elderflower syrup together and brush the mixture onto the cut side of each cake layer.

Mix the ingredients for the icing and spread the mixture onto the top of one cake. Add the next cake on top of this and repeat.

Spread the remaining icing mixture over the sides of the cake and onto the top layer.

Top with fresh flowers for that Royal wedding look! 

Products used: 

MasterClass Non-Stick 15cm / 6" Deep Cake Tin

MasterClass Smart Space Four Piece Bowl Set

MasterClass Add'n'Weigh Platform Scales

KitchenCraft Sweetly Does It Stainless Steel Palette Knife

KitchenCraft Beech Wood Three Piece Utensil Set