Lemon and Elderflower Cake recipe was crafted by the Head Pastry Chef Eilidh Fitzsimmons from the Stamford Plaza Brisbane.
Inspired by Harry and Meaghan’s wedding cake. The Lemon and Elderflower Cake is now featured on the Stamford Plaza Brisbane’s High Tea buffet.
Learn more about the High Tea at the Stamford Plaza Brisbane.
Heat oven to 180 degrees c
Grease and line two 6-inch cake tins
Beat butter, sugar, lemon zest together till light and fluffy
Add eggs slowly, then yoghurt
Gently fold in sifted flour and salt, add enough liqueur to create a dropping consistency
Divide mixture between two tins evenly and bake around 45 mins until skewer comes out clean when tested
Turn out on wire rack to cool
Make up elderflower syrup, boil lemon juice, sugar, take off heat and add St Germain Elderflower Liqueur
When cakes are cool, cut in half length wise evenly
Brush cakes with syrup
Prepare icing by whisking mascarpone, St Germain Elderflower Liqueur, cream, and icing sugar together
Spread icing onto first layer, then repeat
Top with edible flowers such as violas for a fresh bright finish