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Lemon curd, strawberry & elderflower celebration cake

Three-layer celebration cake with lemon curd and strawberry fillings, topped with edible flowers

Lemon curd, strawberry & elderflower celebration cake

Name: Lemon curd, strawberry & elderflower celebration cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 20
Ingredients: vegetable oil, for the tins; 6 medium eggs; 3 tbsp natural yogurt; 6 tsp milk; 450g unsalted butter, softened; 450g golden caster sugar; 450g self-raising flour; 1 lemon zested and juiced; 3 tbsp elderflower cordial; 250g unsalted butter softened; 700g icing sugar; 300g full-fat soft cheese; 1 lemon, zested; 250g lemon curd; 400g strawberries hulled and thinly sliced, plus a few whole berries to decorate; 6-8 mini meringues such as lemon-flavoured (optional); edible flowers

Cassie Best

Published: April 24, 2023 at 5:58 PM

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Serves 15 - 20

More effort

Prep: 45 mins

Cook: 30 mins

plus cooling

A star rating of 4 out of 5.3 ratingsRate

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Though this cake has three layers of sponge, they can be easily divided and the filling increased to make more layers

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

vegetable oil, for the tins
6 medium eggs
3 tbsp natural yogurt
6 tsp milk
450g unsalted butter, softened
450g golden caster sugar
450g self-raising flour
1 lemon

zested and juiced
3 tbsp elderflower cordial

For the filling and decoration

250g unsalted butter

softened
700g icing sugar
300g full-fat soft cheese
1 lemon, zested
250g lemon curd
400g strawberries

hulled and thinly sliced, plus a few whole berries to decorate
6-8 mini meringues

such as lemon-flavoured (optional)
edible flowers

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Nutrition: per serving

kcal677
fat35g
saturates21g
carbs84g
sugars66g
fibre2g
protein6g
salt1.03g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Oil the base and sides of three 20cm cake tins and line with baking parchment. Whisk the eggs, yogurt and milk together in a jug. Beat the butter and sugar together in a large bowl using an electric whisk for about 4 mins until light and fluffy. Add the flour, wet ingredients and the lemon zest, and mix again until smooth. Divide the batter between the prepared tins, then smooth the surfaces and bake for 40 mins until a skewer inserted into the middles comes out clean.
step 2

Combine the lemon juice and elderflower cordial. When the sponges are ready, poke a skewer or cocktail stick all over the tops, then spoon over the lemon and elderflower syrup. Leave to cool completely in the tins. Once cooled, will keep well wrapped for up to three days.
step 3

For the filling, beat the butter using an electric whisk until smooth. Add half the icing sugar and use a spatula to mash the mixture together (this prevents the sugar from creating a cloud), then whisk again. Add the remaining icing sugar, the soft cheese and lemon zest, mash again, then whisk until smooth. If the icing is very soft, chill for 30 mins to firm up a little.
step 4

Transfer the icing to a piping bag fitted with a large, round nozzle. Put one of the sponges on a cake stand or plate and pipe small blobs of icing all over the surface, using about a third of the icing. Stir the lemon curd to loosen it a little, then drizzle half over the blobs of icing. Scatter over half the sliced strawberries, then top with the next sponge, another third of the icing, the remaining lemon curd and the rest of the sliced strawberries, then sandwich with the final sponge layer. Pipe the rest of the icing over the top of the cake. Decorate with the whole strawberries, mini meringues and edible flowers, if you like. Will keep chilled for up to three days.

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A star rating of 4 out of 5.3 ratings

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