Lemon & Elderflower Cake Recipe

Lemon and Elderflower CakeLemon and Elderflower Cake
Menu item
Serves 8 people
Prep time
15m
Cook Time
45m

Lemon and Elderflower Cake recipe was crafted by the Head Pastry Chef Eilidh Fitzsimmons from the Stamford Plaza Brisbane.

Lemon and Elderflower Cake
Lemon and Elderflower Cake

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.

 

 


Ingredients

  • 220
    grams unsalted butter
  • 220
    grams caster sugar
  • 3
    lemons, zest
  • 4
    free range eggs lightly beaten
  • 220
    grams self-raising flour
  • 100
    grams Greek yoghurt
  • 3
    tablespoons St Germain Elderflower Liqueur
  • Pinch of fleur de sel salt
  • 2
    lemons freshly squeezed juice - syrup
  • 100
    ml St Germain Elderflower Liqueur - syrup
  • 2
    tablespoons caster sugar - syrup
  • 500
    grams mascarpone - icing
  • 200
    ml double cream - icing
  • 45
    ml St Germain Elderflower Liqueur - icing
  • 250
    grams sifted icing sugar - icing

Instructions

  1. Heat oven to 180 degrees c

  2. Grease and line two 6-inch cake tins

  3. Beat butter, sugar, lemon zest together till light and fluffy

  4. Add eggs slowly, then yoghurt

  5. Gently fold in sifted flour and salt, add enough liqueur to create a dropping consistency

  6. Divide mixture between two tins evenly and bake around 45 mins until skewer comes out clean when tested

  7. Turn out on wire rack to cool

  8. Make up elderflower syrup, boil lemon juice, sugar, take off heat and add St Germain Elderflower Liqueur

  9. When cakes are cool, cut in half length wise evenly

  10. Brush cakes with syrup

  11. Prepare icing by whisking mascarpone, St Germain Elderflower Liqueur, cream, and icing sugar together

  12. Spread icing onto first layer, then repeat

  13. Top with edible flowers such as violas for a fresh bright finish

    Lemon and Elderflower Cake

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