This classic flavour combination is worthy for all mums this Mother's Day. Fluffy and zingy lemon cake is paired with fruity elderflower buttercream and tart lemon curd. It’s a showstopping bake that's sure to impress.
Serves: 2
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
For the cake:
- 120ml Vegetable Oil
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115g Unsalted Butter, room temperature
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300g Caster Sugar
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4 Large Free Range Eggs, room temperature
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270ml Whole Milk
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10ml Lemon Juice
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20g Lemon Curd, plus extra to decorate
-
3tsp Lemon Extract
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1 Lemon, zest
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1tsp Earl Grey Tea leaves, finely ground
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330g Plain Flour
-
2 ½ tsp Baking Powder
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½ tsp Fine Salt
For the soak:
- 2 tbsp Elderflower Cordial
Lemon & Elderflower Buttercream
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250g Unsalted Butter, room temperature
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500g Icing Sugar
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2 tbsp Elderflower Cordial
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½ tsp Lemon Extract
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½ tsp Vanilla Extract
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Small Pinch Fine Salt
Method
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Preheat the oven to 160°C. Grease and lightly flour 2 8” Hard Anodised Round Cake Tins and set aside in the fridge.
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Mix the milk and lemon juice and set aside at room temperature to curdle.
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Add the butter and oil to the base of a stand mixer (or use a handheld electric whisk) and beat for 5-6 minutes until smooth and homogenous.
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Add the sugar and continue beating until the sugar is dissolved and the mixture is pale and fluffier in texture, for about 3-5 minutes.
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Add the eggs, one at a time, beating for 30 seconds between each addition until well combined. Add the lemon zest, extract and earl grey tea and beat again for 3-5 minutes until aerated
and light.
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In a bowl, whisk the flour, salt and baking powder until homogenous. Mix the lemon curd into the milk mixture.
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Add ¼ of the dry ingredients to the butter/egg mixture and gently mix – it’s vital not to overmix, a few lumps are fine. Alternate, adding ¼ of the milk mixture and continue until both are
used up. Again, do not overmix.
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Weigh the mixture and divide equally between the two prepared tins and bake for 35-45 minutes or until golden and springy to the touch.
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Remove and allow to cool in the tins for 10 minutes before inverting onto a wire rack. Brush each cake with 1tbsp of elderflower cordial and allow to soak in and cool completely.
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Meanwhile, make the buttercream. Beat the butter until soft, for about 3 minutes. Using a fork, mash in the icing sugar with 1tbsp elderflower cordial, the lemon extract, vanilla extract,
and salt. Once incorporated, beat again until light and fluffy, adding more elderflower cordial to achieve the desired consistency.
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Once aerated and smooth, use to fill and coat the cakes, adding a swirl of lemon curd to finish.
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Serve in slices with cups of bergamot scented earl grey tea.
