This delicious lemon, elderflower and pear celebration cake is very light and fluffy, and a perfect way to treat yourself. This cake bursts in flavours and makes my day!
Prep time: 40 minutes
Cook time: 35 minutes @160º Fan - 180ºC - 350F - Gas Mark 4
Easy Recipe
Serves 12
Ingredients:
6 medium eggs;
100g natural yoghurt;
60ml milk;
390g softened, unsalted butter;
390g golden caster sugar;
390g sieved self-raising flour;
finely grated zest of 1 lemon;
3tbsp elderflower and pear cordial.
Ingredients for the icing:
Juice and zest of 1 lemon;
200g softened, unsalted butter;
450g icing sugar;
3tbsp elderflower and pear cordial;
280g full-fat cream cheese
Recipe - for the cake:
Heat the oven to 160°C Fan / 180°C / 350°F / Gas Mark 4, and line three 20cm tins with baking parchment.
In a jug whisk the eggs, yoghurt, milk and cordial. Beat the sugar and butter in a large mixing bowl until light and fluffy. Mix in the sieved self raising flour, lemon zest and the liquid jug mixture. Divide the cakes between the 3 tins, levelling the surfaces, and place in the oven at 160°C Fan / 180°C / 350°F / Gas Mark 4 for 35 minutes or until a skewer comes out clean.
Turn the cakes onto a wire rack and whilst they are still warm spoon the juice of 1 lemon over the cakes. Leave to fully cool.
Recipe - for the icing:
With a whisk, blend together the softened, unsalted butter and cream cheese until light and fluffy. Add the lemon juice and zest and the cordial. Once fully mixed fold in the icing sugar until fully combined.
Use half of the mixture to sandwich all 3 layers of the cake together and use the rest of the icing to cover the cake.
For best results: leave the iced cake in the fridge for at atleast an hour to set and then take out the fridge 30 minutes before serving.
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