Lemon, Elderflower and Strawberry Cake
A gorgeous Summery cake combining the classic flavours of lemon and elderflower with fresh strawberries.
- 170 g Soft Butter
- 170 g Caster Sugar
- Finely grated zest of one Lemon
- 3 Large Eggs, beaten
- 1 tsp Vanilla Bean Paste or Extract
- 170 g Self Raising Flour
- 250 g Fresh Strawberries
Lemon and Elderflower Buttercream
- 500 g Icing Sugar (Confectioner's Sugar)
- 250 g Soft Unsalted Butter
- 3 tbsp Elderflower Cordial I used Belvoir Farm
- 1/2 tsp Vanilla Bean Paste or Extract
- 1 tsp Finely Grated Lemon Zest
- 2 tbsp Fresh Lemon Juice lemon juice can have a tendency to curdle buttercream, but I've found that if you add it slowly and beat really well it reduces the risk of it happening)
White Chocolate Buttons, Lindor truffles and candied lemon peel For Decoration (optional)
Preheat the oven to 180C/160Fan/350F.
Place the butter, sugar and lemon zest in a large bowl. Cream the mixture until very light and fluffy. Gradually add the beaten eggs a little at a time, beating well after each addition. Add the vanilla bean paste.
Sift the flour over the mixture and fold in gently with a large metal spoon, taking care not to knock the air out. Pour into the tin and bake for 40-45 minutes or until risen, golden and a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 5-10 minutes before turning out on a wire rack to cool completely.
Using a stand mixer or hand held mixer, beat the butter and icing sugar together for at least 7 minutes until very light and fluffy (this is where my Kitchenaid proves it was worth every penny!) Add the elderflower cordial and lemon juice, scrape down the bowl and beat for another 3 minutes or so. I’m afraid using a stand mixer for so long has made me pretty lazy. I don’t sieve icing sugar – I don’t find it necessary when I use the KA. High speed for 10 minutes gives you the silkiest, smoothest buttercream ever.
When the cakes are completely cold, split in half (I use one of those wire cake levellers – so much easier and much less chance of ending up with a wonky cake)
Place a good dollop of buttercream on one half of the sponge and smooth out with a spatula. Place some sliced strawberries on top of the buttercream, then place the other cake half on top. Spread the cake with an even layer of buttercream then using the remaining buttercream, pipe swirls on the top and decorate with strawberries and white chocolate buttons.