Description
Jamie Oliver Lemon Elderflower Cake is a light and fluffy sponge cake infused with lemon zest and elderflower syrup. It’s layered with a tangy lemon curd and creamy frosting, creating a harmonious balance of sweet and tart flavors. Topped with fresh flowers or a lemon glaze, this cake is as beautiful as it is delicious.
Ingredients
For the Cake
- Flour (225g): Use all-purpose flour for a soft and fluffy texture.
- Sugar (200g): Granulated sugar for sweetness.
- Butter (200g): Unsalted and softened for a rich taste.
- Eggs (4): Provides structure and moisture to the cake.
- Lemon Zest (2 lemons): Adds a fresh citrusy flavor.
- Elderflower Syrup (3 tbsp): For a floral note that elevates the cake.
- Baking Powder (1 tsp): Ensures the cake rises evenly.
For the Frosting and Filling
- Lemon Curd (4 tbsp): Adds tanginess between the layers.
- Buttercream Frosting: Made with butter, icing sugar, and a touch of lemon juice.
- Elderflower Syrup (2 tbsp): Mixed into the frosting for an extra burst of flavor.
Instructions
Step 1: Preheat the oven
Set your oven to 180°C (350°F) and grease two 8-inch cake tins.
Step 2: Prepare the batter
Cream the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, followed by the lemon zest.
Step 3: Mix the dry ingredients
Sift the flour and baking powder, then fold it gently into the butter mixture. Add elderflower syrup for flavor.
Step 4: Bake the cakes
Divide the batter between the tins and bake for 25-30 minutes or until a skewer comes out clean.
Step 5: Cool the cakes
Let the cakes cool in the tins for 10 minutes, then transfer them to a cooling rack.
Step 6: Assemble the cake
Spread lemon curd on one layer, add a dollop of frosting, then place the second layer on top. Cover the entire cake with buttercream frosting.
Step 7: Decorate and serve
Drizzle elderflower syrup over the top or garnish with fresh lemon slices and edible flowers.