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Lemon Elderflower Cake!

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A Three Layer Lemon & Elderflower Cake with an Elderflower Drizzle, and Elderflower Buttercream.

So.. you might, or if you have been on Mars, might have not heard… that there is a Royal Wedding coming soon. I’m not sure if it is confirmed or not, but there have been several mentions of the flavour, or one of, being Lemon & Elderflower. I couldn’t resist posting a recipe for this one, whether its used in the Royal Wedding Cake or not. Elderflower is one of my most favourite flavours in the world, but I have only ever really had drinks with the cordials. In cake form? DREAMY.

I have made a few Elderflower Cakes in practice for all of this, but mixing it with a dash of Lemon is the best. You ca easily just use Elderflower if you want, and leave out the lemon zest in the cake, but I adore the combinations of flavours. I use one of the Bottlegreen elderflower cordials, but there are so many out there that taste wonderful. Its just such a fresh spring flavour.

I decided to use the elderflower cordial in the sponge, along with the lemon zest, and then make it even more Elderfloweree by adding in some Elderflower Drizzle (rather than lemon drizzle) and elderflower buttercream. The Drizzle is basically the same as how a Lemon Drizzle would behave, because its the cordial mixed with some caster sugar. I always use a touch of sugar in my drizzles as I prefer it to just drizzling over the cordial (or lemon) on its own, but thats up to you.

I feel the drizzle keeps the cake wonderfully ~moist~ and it gives it an extra kick of flavour. Drizzles really are the best things when it comes to keeping cakes fresh, and I use them quite often when I want to make a cake last, but with something like this its all about the flavour. You could try a flavoured elderflower cordial, or stick to a lemon drizzle, but I feel in this particular cake using a lemon drizzle would be a tad overpowering as elderflower is so delicate.

I went for the Elderflower Buttercream as I thought it would be wonderful. Buttercream itself is sweet, but in a way adding in the elderflower cordial increases and decreases the sweetness. I don’t personally find cordial that sweet, but I know some people do. Its just as I have said before such a pleasant flavour. You just need to make a usual buttercream, and use the cordial to loosen it instead of water or milk.

I obviously went for a drip cake type recipe, as I just couldn’t resist. I realise the cake is slopping slightly in the pictures, but it was a tad hot in my kitchen, and I got a little carried away with the lemon curd in the middle.. so my bad. However, I still love how it looks! The pop of colour for the blackberries helps, as the white chocolate drip near enough matches the buttercream. To be fair though, white chocolate and lemon go so well together I had to use it. It tastes soooo good in every slice.

As you can see, its a bit of a beast of a cake, but there are notes in the recipe of how to make it smaller. I always have to make my recipes the biggest, and best they can be to really test them out, but this was devoured extremely quickly. Everyone mentioned how Summery and Spring like the recipe was, and thats what I was aiming for. Three layers of delicious elderflower cake with lemon, an elderflower drizzle, an elderflower buttercream, and more. Enjoy! X

Lemon & Elderflower Cake!

A Three Layer Lemon & Elderflower Cake with an Elderflower Drizzle, and Elderflower Buttercream.
4.89 from 9 votes
Print Pin Rate
Category: Dessert
Type: Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 45 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

Cake Ingredients

  • 400 g Stork/Unsalted Butter
  • 400 g Caster Sugar
  • 400 g Self Raising Flour
  • 8 Medium Eggs
  • 2 tsp Baking Powder
  • 100 ml Elderflower Cordial
  • Zest of one Lemon

Elderflower Drizzle

  • 125 g Caster Sugar
  • 150 ml Elderflower Cordial

Elderflower Buttercream

  • 350 g Unsalted Butter
  • 800 g Icing Sugar
  • 100 ml Elderflower Cordial

Decorations

  • 100 g White Chocolate
  • Lemon Slices
  • Blackberries
  • Leftover Buttercream
  • Lemon Curd

Instructions

For the Cake!

  • Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the butter and caster sugar until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat!
  • Add in the elderflower cordial and Lemon zest, and mix in. 
  • Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)

For the Drizzle!

  • Whisk together the sugar and elderflower cordial. 
  • Once the cakes are baked, drizzle over the cordial mix, and leave the cake to cool in the tin.

For the Buttercream!

  • In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter.
  • Add in the elderflower cordial and beat again for 3-4 minutes. If its too stiff, add a bit more cordial in, but you want it to be relatively stiff to not slip off the cake!

For the Decoration!

  • Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, spread over a little lemon curd, add the second cake on top, and then top again with some of buttercream, lemon curd, and then add the final sponge layer. 
  • Only use about 2 tbsp of buttercream per layer so that you have enough to decorate with!
  • With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refriergate for 10 minutes. Repeat again with a slightly thicker layer of buttercream. 
  • I slather it on all over using an off-set spatula, and then run the metal scraper round till its smooth. The more you put on, the thicker it’ll be as because you are making it smooth, more comes off than you realise with smoothing it over.
  • Melt the white chocolate carefully. Using a disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip. You don’t need to use too much per drip as it’ll drop quite far down by itself! 
  • You can also fill in the top of the cake with melted chocolate as well. 
  • Leave the chocolate to set a bit, and pipe on any extra buttercream, add some lemon slices, and some blackberries if you wish!

Notes

  • I seriously recommend using a Metal Scraper (affiliate) for the decoration of the buttercream, and the Disposable Piping Bags (affiliate) for the drip... I wouldn't be anywhere without them!
  • I used a Straight ' Twist Twist' Nozzle for the decoration!
  • All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use 300g of everything in the cake, 6 medium eggs, 1 tsp of baking powder, 75ml cordial, and it might take an extra 5-10 minutes to bake and use 2/3 of the decoration recipes!
  • This cake will last in an airtight container for 3 days!
  • I used white chocolate for the drip, but you can use whatever you like! Or leave it off!
  • I used Lemon Slices and Blackberries out of personal preference, but feel free to decorate how you please!
Nutrition Facts
Lemon & Elderflower Cake!
Amount Per Serving
Calories 473 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 87mg29%
Sodium 35mg2%
Potassium 126mg4%
Carbohydrates 108g36%
Sugar 87g97%
Protein 6g12%
Vitamin A 125IU3%
Calcium 46mg5%
Iron 0.8mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

43 Comments

  • Carol
    July 12, 2020 at 7:17 pm

    Hi Jane,
    I’m a big fan of yours (especially the amazing cheesecakes!).
    I would love to make this but as a two tier 8 inch cake. How should I adjust the quantities please?
    Thank you!

    Reply
    • Jane's Patisserie
      July 12, 2020 at 7:27 pm

      Hey! There is notes on the recipe card about a two layer version xx

  • nicola
    June 25, 2020 at 5:30 pm

    HI Jane!

    I noticed that with this being a white chocolate drip, you haven’t added double cream or oil like you would for milk/dark chocolate drips. If i wanted to make it coloured, would I just add food colouring and nothing more to the white chocolate?

    Thank you!

    Reply
    • Jane's Patisserie
      June 25, 2020 at 6:29 pm

      Hey! Yes I don’t personally usually bother for white chocolate as the ratios are completely different! You could definitely colour white chocolate (As long as you using a good quality colour) or you can make a white chocolate cream ganache and colour it that way!

  • Sam
    April 2, 2020 at 3:22 pm

    4 stars
    Jane, is the drizzle suppose to have some lemon in too?

    Reply
  • raquel
    December 6, 2019 at 10:10 am

    Is the drizzle meant to soak in? The cake tastes delicious but I’m not sure if it’s soggy or just right!! Not sure whether yo make it again without the drizzle….

    Reply
  • Laura
    March 26, 2019 at 1:16 pm

    Would this recipe work using one deep 8″ cake tin, then split the cake into three once cooked.

    Reply
    • Jane's Patisserie
      March 26, 2019 at 6:34 pm

      It can – but I would bake it at 140C, and for a lot longer so it’s less likely to dry out!

  • Mary
    October 4, 2018 at 9:44 am

    Looks amazing. How would I convert to use a loaf tin please?

    Reply
    • Jane's Patisserie
      October 4, 2018 at 6:04 pm

      Have a look at my Lemon & Lime Drizzle cake for weights/timings, and add elderflower into that one x

  • Leanne Williams
    September 11, 2018 at 5:28 pm

    Hi Jane,
    I’m really looking forward to trying out this recipe!
    Can I just ask, why does the recipe need self raising flour and baking powder?

    Reply
    • Jane's Patisserie
      September 11, 2018 at 9:28 pm

      It’s just to make it a smidge lighter 🙂

  • Eloise
    September 8, 2018 at 9:42 pm

    Hey I was wondering if this recipe could be made into cupcakes please and would you keep the measures the same? Thank you 😊

    Reply
    • Jane's Patisserie
      September 9, 2018 at 9:20 am

      This recipe would make between 30-35 cupcakes, its best to look at either one of my lemon recipes or the vanilla cupcake recipe, and add the elderflower into that.

  • Adrienne Swan
    July 15, 2018 at 9:45 am

    I made this yesterday, just the 2 layer one, and it has disappeared rather embarrassingly quickly (although half did end up in the ambulance station with my paramedic husband). It is the best of the recipes I’ve made from your blog, which is saying something.

    Reply
    • Jane's Patisserie
      July 15, 2018 at 10:05 am

      Ah thats so cute! And thats so good, a lot of what I bake ends up in a local police station for them all to eat so i’m sure they appreciated it!!

  • Victoria
    June 6, 2018 at 1:32 pm

    5 stars
    Hi Jane,

    This look delicious! I’m due to make this for a friend’s wedding at their request!
    She’s given me a 10″ cake tin for it and I only need two layers, so would you suggest I keep the recipe the same or halve it?

    Thanks! x

    Reply
    • Jane's Patisserie
      June 6, 2018 at 9:53 pm

      Definitely don’t halve it – for a 10″ cake I usually do 1.6 times the original recipe because its actually considerably bigger – so I’d suggest making this quantity, or even a little more even though you only need two layers.

  • Vicki G
    May 27, 2018 at 1:29 pm

    5 stars
    Another amazing recipe, I made this gluten free as well it worked out great! Jane’s recipes are fool proof (for me, anyway) keep up the good work! Xx

    Reply
  • Kirsty
    May 24, 2018 at 11:59 am

    5 stars
    I made this recipe into cupcakes and they were the most delicious cakes I’ve ever made or eaten! The sponge was so light and the buttercream soft and creamy. Everyone that ate them said they were amazing, even my other half who usually isn’t a fan of lemon or elderflower! He asked me to make more!
    Thank you for another great recipe!

    Reply
  • Grace
    May 23, 2018 at 12:00 pm

    Hi Jane, I would like to make this as a 4 layer 8” cake. Can you please advise the quantities required.? Thank you

    Reply
    • Jane's Patisserie
      May 23, 2018 at 8:13 pm

      Add on another 1/3 of everything and bake in four tins rather than three x

  • Mel
    May 21, 2018 at 4:37 pm

    5 stars
    This is one of the best cakes I have ever made – and I’ve made a lot of cakes!! Thank you! Perfect for the Royal Wedding celebrations!

    Reply
  • Dawn Robson
    May 18, 2018 at 11:14 am

    Hi Jane,
    Looking at the ingredients for the main cake part it looks like the Victoria Sponge recipe. If I was to follow the Victoria Sponge recipe but leave out the milk and put 100ml of elderflower cordial would that make the cake too wet? I just prefer your all in one mix than having to cream the butter and sugar. Thank you

    Reply
    • Jane's Patisserie
      May 18, 2018 at 10:08 pm

      You can just make this in the all in one way as well. But then follow the rest of the ingredients and method after that. x

  • Natalie Dawn
    May 15, 2018 at 9:47 pm

    5 stars
    Brill recipe again Jane, for the smaller size what size tin would u use 2 6″ and 6 medium eggs? X

    Reply
    • Jane's Patisserie
      May 15, 2018 at 9:55 pm

      Thank you! Yes 6 Medium Eggs, and I would still use two 8″, rather than three! X

  • Cornelia Fick
    May 15, 2018 at 12:37 pm

    Thank you so much for your fantastic recipes, Jane. I don’t know WHAT I’d do without your blog! I want to bake this for a friend’s birthday on Saturday. I’ve recently moved to the UK from South Africa & I’m unfamiliar with elderflower cordial. Where can I find it & which brand is good? I’d like to make the drizzle slightly lemony. I love lemon flavour. Could I leave out some of elderflower & replace it with lemon juice? What would you suggest?

    Reply
    • Jane's Patisserie
      May 15, 2018 at 3:33 pm

      Elderflower cordial is available in all supermarkets – its like a squash drink. You could use lemon in the drizzle, but it will overpower the elderflower flavour which is a lot more subtle, but thats up to you!

    • Cornelia Fick
      May 15, 2018 at 3:49 pm

      Thanks very much, Jane 😊

    • Ros McGill
      May 15, 2018 at 4:16 pm

      5 stars
      I used the Ikea Elderflower cordial – it was delish

  • Dawn
    May 15, 2018 at 1:26 am

    Hello

    Would I be able to substitute St. Germain Elderflower liquor?

    Thanks

    Reply
  • Dawn
    May 15, 2018 at 1:25 am

    Hello

    Would I be able to use St.Germaine Elderflower liquor in this recipe?

    Thank you

    Reply
    • Jane's Patisserie
      May 15, 2018 at 9:13 am

      I’ve never tried it so I’m not sure, but its worth a try!

  • Charlie
    May 14, 2018 at 5:21 pm

    5 stars
    This looks absolutely gorgeous!, I’m so excited for the wedding!.

    Reply
  • Ros McGill
    May 14, 2018 at 8:45 am

    5 stars
    OMG Jane, the Lemon and Elderflower cake is amazing, the sponge is sooooo light. Well done, amazing recipe.

    Reply
  • Vicky
    May 11, 2018 at 2:19 pm

    This looks amazing – can’t wait to try!
    Something I’ve always wondered is how do you get your buttercream so white?!
    Xx

    Reply
    • Jane's Patisserie
      May 11, 2018 at 8:53 pm

      I use supermarket own brand unsalted butter from anywhere, whip it really good at first, and the add the sugar! x

  • Sara
    May 10, 2018 at 8:44 am

    Hi Jane, love your blog and your recipes, they always turn out looking and tasting amazing. Do you think this would work with a lemon cream cheese frosting, I have a lot of cream cheese I need to use up next week and would love to make this for a community café I bake for on the Friday before the royal wedding. Thanks Sara

    Reply

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