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Mary Berry Lemon and Elderflower Cake Recipe

Mary Berry Lemon and Elderflower Cake
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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.

Ingredients

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.

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lemon-and-elderflower-cake/