The Mary Berry Lemon and Elderflower Cake is a beautifully light and fragrant dessert, perfect for celebrations or a summery treat. Combining the zesty brightness of lemon with the floral sweetness of elderflower, this elegant cake is layered with a creamy frosting and topped with a drizzle of elderflower syrup. Mary Berry’s recipe ensures a moist, flavorful cake that’s as stunning as it is delicious.

What is Mary Berry Lemon and Elderflower Cake?

This cake is a layered sponge infused with lemon zest and elderflower syrup, filled with a lemon buttercream frosting, and finished with a delicate elderflower drizzle. It’s a sophisticated dessert with a perfect balance of citrus and floral notes.

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Why You Should Try This Recipe

Delicate and flavorful: A beautiful combination of lemon and elderflower.
Perfect for occasions: An ideal centerpiece for birthdays or tea parties.
Moist and tender: Thanks to the syrup-infused sponge.

Easy to make: Simple ingredients with impressive results.
Elegant presentation: Stunning layers with a glossy drizzle.

Ingredients Needed to Make Mary Berry Lemon and Elderflower Cake

For the Cake:

Self-raising flour (225g): For a light and airy sponge.

Caster sugar (225g): Sweetens the cake.
Butter (225g, softened): For richness and moisture.
Eggs (4 large): To bind the batter.

Baking powder (2 teaspoons): Ensures a good rise.
Lemon zest (2 lemons): Adds a fresh, zesty flavor.

For the Elderflower Syrup:

Elderflower cordial (4 tablespoons): Infuse the cake with floral notes.

Water (2 tablespoons): Dilute the cordial slightly.

For the Frosting:

Butter (150g, softened): Creates a creamy base.
Icing sugar (300g, sifted): Sweetens and thickens the frosting.

Lemon juice (2 tablespoons): Adds a tangy kick.
Elderflower cordial (1 tablespoon): Enhances the floral flavor.

For Decoration:

Lemon slices or zest: To garnish.

Fresh edible flowers (optional): For an elegant finish.

Equipment Needed

Two 8-inch cake tins: To bake the layers.
Mixing bowls: For combining ingredients.

Electric mixer or hand whisk: To create a smooth batter.
Cooling rack: To cool the cakes evenly.

Instructions to Make Mary Berry Lemon and Elderflower Cake

Step 1: Prepare the cake batter

Preheat your oven to 180°C (160°C fan, 350°F). Grease and line two 8-inch cake tins.

In a large mixing bowl, beat the butter and caster sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Sift in the self-raising flour and baking powder. Fold gently to combine.

Stir in the lemon zest for a burst of citrus flavor.

Step 2: Bake the cakes

Divide the batter evenly between the prepared tins. Smooth the tops with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the center comes out clean.

Allow the cakes to cool in the tins for 10 minutes, then transfer to a cooling rack to cool completely.

Step 3: Prepare the elderflower syrup

In a small saucepan, combine the elderflower cordial and water. Warm gently over low heat.
Brush the syrup over the cooled cake layers to infuse them with floral sweetness.

Step 4: Make the frosting

In a bowl, beat the butter until soft and creamy.
Gradually add the icing sugar, beating well to avoid lumps.
Stir in the lemon juice and elderflower cordial until smooth and spreadable.

Step 5: Assemble the cake

Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Add the second cake layer and spread the remaining frosting over the top and sides.

Step 6: Decorate and serve

Garnish with lemon slices, zest, or edible flowers for an elegant touch.

Slice and serve with tea or as a centerpiece dessert for any occasion.

What Goes Well With Mary Berry Lemon and Elderflower Cake

Tea or coffee: Complements the delicate flavors.
Fresh berries: Adds a fruity contrast.

Whipped cream: Enhances the richness.
Prosecco or sparkling water: Perfect for celebrations.
Lemon sorbet: A refreshing side option.

Expert Tips for Making the Best Mary Berry Lemon and Elderflower Cake

Don’t overmix the batter: Keep the sponge light and fluffy.
Use fresh ingredients: Ensure the lemons are fresh for maximum zest and juice.
Cool the cakes completely: Prevents the frosting from melting.

Brush syrup generously: Enhances both flavor and moisture.
Decorate just before serving: Keep the garnish fresh and vibrant.

Easy Variations of Mary Berry Lemon and Elderflower Cake

Add poppy seeds: Stir them into the batter for texture and visual appeal.

Make it gluten-free: Substitute self-raising flour with a gluten-free blend.
Use orange zest: Swap lemon for orange for a different citrus flavor.
Layer with curd: Spread lemon curd between the layers for extra tang.

Vegan option: Use plant-based butter and a flaxseed egg substitute.

Best Practices to Store Mary Berry Lemon and Elderflower Cake

Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
Freeze for later: Wrap each cake layer in cling film before frosting and freeze for up to 1 month. Thaw and frost when ready to serve.

Serve at room temperature: Allow the cake to come to room temperature before serving for the best texture and flavor.

Nutrition Value (per slice)

Calories: 360
Protein: 4g

Fat: 16g
Carbohydrates: 50g
Fiber: 1g

FAQs

Can I use fresh elderflowers instead of cordial in this cake?

Yes, you can use fresh elderflowers by infusing them into simple syrup. Simmer 1 cup of sugar, 1 cup of water, and a handful of elderflowers for 10 minutes, then strain and use as a replacement for cordial.

How do I prevent the cake from being too dry?

Brush the cake layers generously with elderflower syrup after they’ve cooled. This keeps the cake moist and enhances the flavor.

Can I make the frosting without elderflower cordial?

If you don’t have elderflower cordial, you can replace it with an extra tablespoon of lemon juice or a mild floral honey for a similar sweetness.

How long does lemon and elderflower cake stay fresh?

This cake stays fresh for up to 3 days if stored in an airtight container at room temperature or refrigerated. Bring to room temperature before serving for the best texture.

Final Words

The Mary Berry Lemon and Elderflower Cake is a showstopping dessert that’s perfect for special occasions or simply to enjoy with loved ones. With its light, moist sponge and delicate floral notes, this cake is a true celebration of flavor and elegance. Ready to bake something memorable? Try this recipe today!

Mary Berry Lemon and Elderflower Cake Recipe

Author: Ekani Ella

Prep Time: 30
Cook Time: 30
Total Time: 1 hour

Yield: 8
Category: Dessert
Method: Baking

Cuisine: British

Print Recipe

Description

This cake is a layered sponge infused with lemon zest and elderflower syrup, filled with a lemon buttercream frosting, and finished with a delicate elderflower drizzle. It’s a sophisticated dessert with a perfect balance of citrus and floral notes.

Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 180°C (160°C fan, 350°F). Grease and line two 8-inch cake tins.
Beat the butter and caster sugar in a large mixing bowl until light and fluffy.

Add the eggs one at a time, mixing well after each addition.
Sift in the self-raising flour and baking powder, then fold gently to combine.
Stir in the lemon zest for a burst of citrus flavor.

Step 2: Bake the Cakes

Divide the batter evenly between the prepared tins and smooth the tops with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then transfer to a cooling rack to cool completely.

Step 3: Prepare the Elderflower Syrup

Combine the elderflower cordial and water in a small saucepan.
Warm gently over low heat, then brush the syrup over the cooled cake layers to infuse them with floral sweetness.

Step 4: Make the Frosting

Beat the butter in a bowl until soft and creamy.

Gradually add the icing sugar, beating well to avoid lumps.
Stir in the lemon juice and elderflower cordial until smooth and spreadable.

Step 5: Assemble the Cake

Place one cake layer on a serving plate and spread a generous layer of frosting over the top.

Add the second cake layer and spread the remaining frosting over the top and sides.

Step 6: Decorate and Serve

Garnish with lemon slices, zest, or edible flowers for an elegant touch.
Slice and serve with tea or as a centerpiece dessert for any occasion.

What is Mary Berry Lemon and Elderflower Cake?

Why You Should Try This Recipe