Lemon & Elderflower Celebration Cake

Lemon & Elderflower Celebration Cake

Imagine the joy of sharing a slice with your loved ones, the conversations around the table and the memories you’ll create. This recipe is more than just instructions; it’s an invitation to create a masterpiece that will be the talk of the party.


  • oil, for greasing
  • 6 medium eggs
  • 100g natural yoghurt
  • 50ml milk
  • 450g butter, softened
  • 450g golden caster sugar
  • 450g self-raising flour
  • finely grated zest of 1 lemon, plus juice
  • 3 tbsp elderflower cordial
  • for the glaze
  • 250g softened butter
  • 300g full fat cream cheese
  • 700g icing sugar
  • finely grated zest of 1 lemon
  • fresh flowers for decoration

Method of preparation:

Preheat the oven to 160°C/140°C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment.

Whisk the eggs, yoghurt and milk together in a jug. In a large bowl, beat the butter and sugar until light and fluffy.

Add the flour, liquid from the jug and lemon zest to the butter mixture. Mix until smooth.

Pour the cake mixture into the tins, smooth down the tops and bake for 40 minutes.

Mix the lemon juice and elderflower cordial. When the cakes are cooked, pierce them all over with a cocktail stick and spoon the mixture over the cakes. Leave to cool in the tins.

For the icing, beat the butter until smooth. Add half the icing sugar and mix well, then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, whisk again until smooth.

Stack the cakes with plenty of icing between each layer. Pour most of the icing on top, then spread over the top and sides of the cake to create a swirl.

Decorate with fresh flowers, making sure they are edible or non-poisonous varieties.

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