Description
A moist, tangy three-layer cake with lemon sponge, elderflower-infused syrup, and delicate crumb. Bright citrus and floral notes create a zesty celebration dessert.
Ingredients
200g granulated sugar
150g unsalted butter (room temperature)
4 large eggs
300g self-rising flour
3 lemons (zested)
200ml elderflower syrup
120ml milk
Instructions
Preheat oven to 175°C. Grease three 20cm cake tins with softened butter and line with parchment paper
In a stand mixer, cream sugar and butter until light and grain-free. Add egg yolks one at a time, fully incorporating after each addition
Add grated lemon zest and whisk in 60ml elderflower syrup
Whip egg whites with a pinch of salt until stiff peaks form. Gently fold into butter-egg mixture using figure-eight motion
Alternate adding flour and milk to the batter, ending with flour. Sift to remove lumps
Bake each layer 12-15 minutes or until toothpick inserted in center comes out clean. Rotate tins at 10-minute mark for even rising
While cakes are warm (85-90°C), brush each layer with remaining elderflower syrup for instant absorption without sogginess
Notes
Use homemade elderflower syrup for optimal flavor
For structural integrity during syrup application, ensure cakes are pre-warmed
Rotate tins halfway through baking for even rising
Aliquot method for milk ensures even distribution of liquid
- Prep Time: 45
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 70mg
