Rosie Makes: Lemon and Elderflower Drizzle Cake

Lemon and elderflower drizzle cake

Red, white and blue fever is about to sweep the nation in celebration of Harry and Meghan’s Royal Wedding next weekend. Of course, every detail of the day will be analysed and coveted, not least their choice of wedding cake. It has already been revealed that the royal couple has opted for a wedding cake by one of my favourite foodies – Claire Ptak of Violet Bakery. If you’re ever in East London or at Broadway Market, I urge you to visit – and if not, I’ve made several of the baker’s recipes before, including violet cupcakes (naturally), cinnamon buns and dutch baby pancakes so you can try your hand yourself! Harry and Meghan have chosen a lemon and elderflower drizzle cake for their big day, so here’s my take on the Summery combination to help you celebrate the upcoming nuptials! To make the cake, you will need:

175g self-raising flour
1/2 level tsp baking powder
175g butter
175g caster sugar
3 medium eggs
One tbsp elderflower cordial
zest of one lemon

For the syrup:
Juice of one lemon, strained
One tbsp elderflower cordial
55g caster sugar

For the filling:
115g icing sugar
40g butter
1-2 tsp elderflower cordial
3-4 tbsp lemon curd
Icing sugar and edible flowers, to decorate.

Lemon and elderflower drizzle cake

Preheat the oven to Gas 4, 180C, 160C Fan. Sift the flour and baking powder into a large bowl, add the remaining cake ingredients and beat together until smooth.

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake

Spoon the mixture into 2 greased and base lined 20cm cake tins. Bake for 30-40 minutes or until cooked and turn out on to a wire rack.

Lemon and elderflower drizzle cake

Meanwhile, place the lemon juice, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved. Whilst the cakes are warm, make a few deep holes with a skewer and drizzle the elderflower syrup over both cakes so that it soaks in.

Lemon and elderflower drizzle cake

Place the icing sugar, butter and elderflower cordial into a bowl and mix well until smooth. Sandwich the two cakes together by spreading with the mixture and then the lemon curd.

Lemon and elderflower drizzle cake

Finish with a sprinkling of icing sugar and edible flowers.

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake

How are you celebrating the Royal Wedding?

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake

Lemon and elderflower drizzle cake recipe adapted from Sainsbury’s Magazine.

SaveSaveSaveSave

SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *