I still remember the first time I baked Jamie Oliver’s Lemon Elderflower Cake. It was a sunny afternoon, and I had just gotten my hands on a bottle of elderflower cordial. I had always been curious about elderflower’s delicate floral notes and wanted to try baking with it. Browsing through Jamie’s cookbook, I stumbled upon the recipe and thought, “This is it”. The zesty lemon combined with the subtle sweetness of elderflower? It sounded like a perfect match for a light, refreshing cake.
The cake turned out even better than I expected, with a balance of citrus and floral that made it feel elegant yet simple. I could practically hear the hum of summer in every bite. Whether you’re making it for a special occasion or just to treat yourself, this cake will leave a lasting impression.
Jamie Oliver’s Lemon Elderflower Cake Recipe
This cake is all about bright, fresh flavors. It’s moist, lightly sweet, and the elderflower syrup adds an almost magical touch. If you’ve ever tried elderflower in a drink or dessert, you know it has this subtle but unforgettable taste-floral without being overpowering. Here’s how you can recreate this beauty in your kitchen.
Ingredients Needed
Here’s a breakdown of the key ingredients you’ll need for Jamie Oliver’s Lemon Elderflower Cake:
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For The Cake
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp elderflower cordial
- 2 tbsp milk
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For The Syrup
- 100ml elderflower cordial
- Juice of 2 lemons
- 50g caster sugar
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For The Frosting
- 200g mascarpone cheese
- 200ml double cream
- 1 tbsp elderflower cordial
- 1 tbsp powdered sugar
- Zest of 1 lemon
How To Make Jamie Oliver’s Lemon Elderflower Cake
Making this cake is surprisingly easy. I was a bit worried the first time, thinking the elderflower might be too subtle or that the texture might not be perfect. But it was so simple and forgiving. Here’s a step-by-step guide to walk you through it:
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Prepare Your Cake Tins.
Grease and line two 20cm round cake tins. Jamie recommends a bit of parchment paper to keep the cake from sticking.
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Cream The Butter And Sugar.
In a large bowl, beat the softened butter and caster sugar together until light and fluffy. This will take about 3-5 minutes with an electric mixer. It should feel airy and smooth.
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Add The Eggs.
Crack the eggs in one by one, beating well after each addition. You want the mixture to be nice and smooth.
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Fold In The Dry Ingredients.
Sift together the self-raising flour, baking powder, and lemon zest. Add this to the butter and egg mixture, mixing gently until everything is just combined. The dough should feel thick but light.
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Mix In The Elderflower Cordial And Milk.
Pour in the elderflower cordial and milk, folding them into the mixture carefully to keep it airy.
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Bake The Cakes.
Divide the batter evenly between the two tins. Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes. The cake should be golden brown on top, and a skewer should come out clean.
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Make The Syrup.
While the cakes are baking, combine the elderflower cordial, lemon juice, and sugar in a small pan. Heat gently until the sugar dissolves and the mixture becomes syrupy. Set aside.
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Prepare The Frosting.
In a mixing bowl, whip the mascarpone cheese and double cream together until it thickens. Add the elderflower cordial, powdered sugar, and lemon zest, then beat until smooth.
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Assemble The Cake.
Once the cakes are done and have cooled slightly, use a skewer to poke holes in the tops. Drizzle the elderflower syrup over the cakes so it soaks in.
Spread a generous amount of frosting between the layers and on top of the cake. You can be as artistic as you want here-smooth or a bit rustic!
Ingredient Science Spotlight
Baking is more than just following a recipe-it’s about understanding the ingredients. Here’s a deeper look at some of the key players in this cake:
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Self-raising Flour
The self-raising flour used in this recipe already has baking powder incorporated. This makes the cake lighter and fluffier without the need for extra leavening agents. It helps the cake rise beautifully, creating that soft texture we all crave.
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Butter
The butter is the backbone of the cake’s rich, moist texture. Butter provides structure, flavor, and tenderness to the crumb. The softening process is critical, as it allows for the sugar to cream in, ensuring a light, even texture.
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Elderflower Cordial
Elderflower is a floral powerhouse. It has natural sweetness but also offers an aromatic complexity. The cordial’s floral notes are subtle enough not to overpower the cake but still provide a distinct, memorable flavor profile.
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Mascarpone And Double Cream
The mascarpone cheese gives the frosting a smooth, creamy texture, while the double cream adds richness. The elderflower cordial balances the creamy base, infusing it with a fresh, almost floral sweetness that ties everything together.
Expert Tips
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Room Temperature Ingredients
Make sure your butter and eggs are at room temperature before you begin. This helps them blend better and creates a smoother batter.
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Don’t Overmix The Batter
Overmixing can lead to dense cake. Mix just until the ingredients are incorporated, and stop.
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Cool The Cakes Properly
Let the cakes cool completely before assembling them. If they’re too warm, the frosting might melt, and you won’t get that beautiful, smooth finish.
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Use Fresh Lemons
Fresh lemon zest and juice make all the difference. They provide a punch of flavor that bottled lemon juice can’t quite match.
Recipe Variations
Want to switch it up? Here are a few variations you can try:
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Lemon And Lavender
Swap the elderflower cordial for a bit of lavender syrup for a different floral note. It pairs beautifully with lemon!
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Add Berries
For a summer twist, you can add fresh berries like raspberries or strawberries in between the layers for a burst of color and flavor.
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Gluten-free Option
Use a good-quality gluten-free flour blend in place of self-raising flour. Make sure to add a little extra baking powder to help with the rise.
Final Words
If you’re looking for a cake that’s easy, elegant, and bursting with flavor, this Lemon Elderflower Cake is a winner. It’s the perfect balance of sweetness and tang, and it’s a total crowd-pleaser. Whether you’re hosting a brunch or just want to bake something special for yourself, this cake is sure to impress.
FAQs
Can I Make Jamie Oliver’s Lemon Elderflower Cake Without Elderflower Syrup?
Yes, you can use lemon zest or a little lemon juice instead to add a citrusy twist.
How Long Will The Lemon Elderflower Cake Stay Fresh?
It should stay fresh for about 3 to 4 days if stored in an airtight container.
Can I Freeze Jamie Oliver’s Lemon Elderflower Cake?
Yes, you can freeze the cake for up to a month. Just make sure it’s properly wrapped to prevent freezer burn.