Lemon & elderflower layer cake (top tier)

Name: Lemon & elderflower layer cake (top tier)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 3x15cm (6in) layers
Ingredients: 165 g | 5.8oz plain all purpose flour; 165 g | 5.8oz caster sugar; 1/2 tbsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 tsp salt; 100 g | 3.5oz cold unsalted butter cubed; 2 medium eggs; 100 ml | 3.5 fl oz whole milk mixed with 1 tbsp lemon juice; zest of 3 unwaxed lemons; 100 g | 3.5oz sugar; 100 ml | 3.2ml lemon juice; 450 g | 1lb mascarpone; 200 g | 7oz icing sugar; 100 g | 3.5oz double heavy cream; 4-6 tbsp Elderflower cordial

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
3 3x15cm (6in) layers
Course
Cake

Lemon & elderflower layer cake (top tier)

Shawn Wheeler

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Looking for the perfect cake to celebrate Harry and Meghan’s upcoming nuptials? This lemon and elderflower layer cake is worthy of a Royal wedding! This recipe makes 3x15cm (6in) cake layers and a generous amount of frosting.

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Ingredients

Servings

For the cake

165 g | 5.8oz plain all purpose flour
165 g | 5.8oz caster sugar
1/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
100 g | 3.5oz cold unsalted butter cubed
2 medium eggs
100 ml | 3.5 fl oz whole milk mixed with 1 tbsp lemon juice
zest of 3 unwaxed lemons

Lemon syrup

100 g | 3.5oz sugar
100 ml | 3.2ml lemon juice

Elderflower mascarpone frosting

450 g | 1lb mascarpone
200 g | 7oz icing sugar
100 g | 3.5oz double heavy cream
4-6 tbsp Elderflower cordial

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Instructions

Preheat the oven to 180C | 350F. Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
Add the flour, sugar, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Add the cubed butter and pulse until the mixture resembles breadcrumbs.
Add the eggs and pulse again until mixed in.
Add the milk and lemon zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
Divide the batter into the prepared tins and bake for 20-25 minutes. The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
Leave to cool in the tins for 10 minutes and then turn out onto a cooling rack.
Make the lemon syrup: combine lemon and sugar in a saucepan and stir over low heat until sugar dissolves completely. Transfer to a bowl or jar. Brush the cakes with the syrup while it is still a bit warm.
Make the frosting. Put the icing sugar and cream into the bowl of your stand mixer and stir together to combine.
Add the mascarpone and mix on low speed and then maximum speed for about a minute until fluffy.
Add the elderflower cordial and scrape the bottom and sides of the bowl. Mix again on maximum speed until the frosting holds firm peaks.
Transfer frosting to a piping bag fitted with a round tip and pipe over the cake layers. Sandwich together and then frost the top and sides, using a palette knife and side scraper to smooth the frosting. I wanted a naked cake effect so the sponge is visible through the frosting.
Chill in the fridge if you are using as a top tier otherwise decorate with flowers or frosting and serve.

Notes

You only need one batch of lemon syrup if making the tiered cake.
You can use this recipe to make 12 cupcakes. Divide the batter between 12 large cupcake cases and bake for 20 minutes.
If you serve this cake on its own you will get about 8 slices.