Lemon cake with elderflower curd


170g/6oz soft spread or butter

170g/6oz caster sugar

200g/7oz self-raising flour

1 tsp baking powder

4 small eggs or 3 large eggs, lightly beaten

2 lemons, to make zest and 1 dessert spoon lemon juice


To decorate:

2 dessert spoon elderflower cordial

2 dessert spoon lemon curd

50g icing sugar


Two 20cm/8in sandwich tins, measuring scales, mixer, zester, measuring spoons, large mixing bowl, small mixing bowl, fork, cooling tray


  1. Pre-heat oven to 190°C/375°F/gas mark 5
  2. Grease cake tins, then dust with a sprinkling of caster sugar.
  3. Using a mixer, beat the butter, caster sugar, flour, baking powder and lightly beaten eggs until light, white and creamy. 
  4. Add the finely grated zest of 2 lemons and 1dsp of lemon juice. Be careful not to add any extra lemon juice or this will cause the cake to crack. If the mixture is a little stiff, add water. No more than 1dsp otherwise the cake will become hard.
  5. Turn the mixture into the two sandwich tins and bake for 25-30 minutes. When ready the cake should be golden brown and have shrunk away from the edges. 
  6. Cool in the tins for 2-3 minutes before turning out on to a cooling tray.


To decorate:

  1. Mix together the elderflower cordial and lemon curd and use to sandwich this cake together
  2. Serve dusted with icing sugar

Top tips:

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

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