Wicked Wednesday! Lemon & Elderflower Cake

Wicked Wednesday! Lemon & elderflower cake With spring well underway and summer just around the corner, this wicked Wednesday was hosted by Jenny who baked a delicious multilayered elderflower and lemon cake!

Here’s the recipe and ingredients required!

Condensed Lemon & Elderflower Celebration Cake Original recipe from BBC Good Food

Ingredients

Cake

· Oil or butter, for greasing tins

· 6 medium eggs

· 100g natural yogurt

· 50ml milk

· 450g softened butter

· 450g golden caster sugar

· 450g self-raising flour

· Zest and juice of 1 lemon

· 3 tbsp elderflower cordial

Icing

· 250g softened butter

· 300g full-fat cream cheese

· 700g icing sugar

· Zest of 1 lemon

· Edible flowers (optional)

Steps

1. Heat oven to 160°C fan (180°C conventional). Grease and line 3 x 20cm cake tins.

2. Whisk eggs, yogurt, and milk together.

3. Beat butter and sugar until fluffy. Mix in flour, egg mixture, and lemon zest until smooth.

4. Divide between tins and bake for about 40 minutes.

5. Mix lemon juice with elderflower cordial. Poke warm cakes and spoon syrup over. Cool completely.

6. For icing, beat butter smooth. Add icing sugar in two batches, then cream cheese and lemon zest. Beat until smooth.

7. Layer cakes with icing between each layer, then cover top and sides. Decorate with flowers if using.

Enjoy!

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