I remember the first time I stumbled across Jamie Oliver’s Lemon Elderflower Cake recipe. It was a lazy Sunday afternoon, and I was flipping through his cookbook, looking for something fresh and summery. I had been craving something light but indulgent-a dessert that wasn’t too heavy but still had that ’wow’ factor. As soon as I saw the combination of lemon and elderflower, I knew it was exactly what I was looking for.
The delicate floral notes of elderflower combined with the tangy freshness of lemon create a flavor that’s just out of this world. It immediately brought to mind sunny garden parties, relaxing picnics, and a cool glass of lemonade on a hot day. The moment I made it, I was hooked. It’s one of those cakes that feels fancy but is surprisingly simple to make.
Jamie Oliver’s Lemon Elderflower Cake Recipe
Jamie Oliver’s take on this classic British cake is a masterpiece. It’s a perfect balance of tartness, sweetness, and floral essence, with a texture that’s soft and fluffy. The elderflower syrup gives the cake a fresh, unique flavor that makes it stand out from typical lemon cakes. What I love most about it is how the cake stays moist and tender even after a couple of days. The icing gives a creamy, smooth finish to the cake that really ties all the flavors together.
Every time I make it, I think about how much effort Jamie Oliver puts into creating approachable yet beautiful dishes. His recipes aren’t just about the food; they’re about the experience of cooking and sharing meals with loved ones. This cake definitely captures that spirit.
Ingredients Needed
Before diving into making the cake, let’s take a look at the ingredients. They might seem basic at first, but when you combine them, you’ll get something truly special. Here’s a list of what you’ll need:
- Butter – Unsalted butter for the cake and frosting. It helps create a rich, soft texture.
- Caster Sugar – This fine sugar dissolves better, ensuring a smoother texture for the cake.
- Eggs – Eggs help bind everything together and give the cake structure.
- Self-raising Flour – This flour already has baking powder in it, so it’s great for achieving a light, airy cake.
- Lemon Zest – Adds a burst of citrusy freshness to the cake.
- Elderflower Cordial – This is the star ingredient. It’s what gives the cake that beautiful floral fragrance and flavor.
- Sour Cream – Helps the cake stay moist and adds a subtle tang.
- Vanilla Extract – For depth of flavor.
- Lemon Juice – A little extra zing to balance the sweetness.
- Powdered Sugar – For the smooth, glossy icing that brings everything together.
How To Make Jamie Oliver’s Lemon Elderflower Cake
I was intimidated the first time I attempted this cake, but to my surprise, it’s pretty straightforward. Here’s how you can make it step-by-step:
- Preheat the oven to 180°C (350°F) and grease two 8-inch cake pans. Line the bottoms with parchment paper.
- Mix the butter and sugar – In a large bowl, beat together the butter and caster sugar until light and fluffy. This usually takes about 5 minutes with an electric mixer.
- Add the eggs – Crack in the eggs one at a time, making sure to beat well after each addition. Add the vanilla extract here too.
- Incorporate dry ingredients – Sift the self-raising flour into the mix, then fold it in gently. Add the lemon zest and mix until smooth.
- Add the liquids – Mix in the sour cream, lemon juice, and elderflower cordial. The batter should be thick but smooth.
- Bake – Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a skewer comes out clean.
- Make the frosting – While the cake cools, beat together the powdered sugar, butter, and elderflower cordial until smooth and creamy.
- Assemble – Once the cakes are completely cool, spread a layer of frosting on top of the bottom layer. Place the second layer on top and frost the entire cake.
Ingredient Science Spotlight
I’ve always been fascinated by how the ingredients work together. Here’s a breakdown of the key ingredients and their role in this cake:
- Butter: When you beat butter and sugar together, air gets trapped in the mix, creating tiny bubbles that help the cake rise and become fluffy. It also provides richness and moisture.
- Self-raising Flour: This flour has baking powder mixed in, so it helps the cake rise without needing additional leavening agents. It also creates a lighter crumb.
- Eggs: Eggs act as the structure-giving agent. They help the cake hold together and contribute to its tenderness.
- Elderflower Cordial: The floral notes from elderflower add complexity and elevate the cake’s flavor profile. The syrup is also high in water, which keeps the cake moist.
- Sour Cream: The acidity in sour cream reacts with the baking soda in the flour to create a light, airy texture. It also balances out the sweetness of the cake.
- Lemon: The zest adds fragrance, while the juice cuts through the sweetness and gives the cake that perfect tart kick.
Expert Tips
As with any recipe, there are a few tricks to make sure your cake turns out perfectly:
- Don’t overmix: When folding in the flour, be gentle. Overmixing can lead to a dense, tough cake.
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature before starting. This helps them blend together more easily and gives the batter a smoother consistency.
- Test for doneness: Use a skewer or toothpick to test if the cake is done. It should come out clean with just a few crumbs attached.
- Frost when cool: Let the cake layers cool completely before frosting. If you frost too early, the icing can melt, making a mess.
- Use quality elderflower cordial: The flavor of elderflower can vary between brands, so choose one that has a true floral taste.
Recipe Variations
While Jamie’s version is already a gem, you can tweak it to your liking:
- Add berries: Fresh raspberries or blueberries make a lovely addition. You can fold them into the batter or layer them in between the cake and frosting.
- Lemon poppy seed: Add a tablespoon of poppy seeds to the batter for an extra texture and flavor boost.
- Buttercream instead of frosting: If you prefer a richer frosting, opt for a classic buttercream instead of the elderflower one.
Final Words
I can’t tell you how many times I’ve made this cake. It never gets old. It’s my go-to for summer celebrations, family gatherings, and even quiet afternoons when I just want a slice of something delicious. It’s not just about the flavors-it’s about the joy that comes from making something with your own hands and sharing it with others.
FAQs
What Makes Jamie Oliver’s Lemon Elderflower Cake So Special?
The cake combines the freshness of lemon with the delicate floral notes of elderflower, giving it a unique and refreshing flavor.
Can I Use Store-bought Elderflower Cordial For The Recipe?
Yes, you can substitute store-bought elderflower cordial if you don’t have fresh elderflowers, though homemade gives a richer flavor.
How Long Does The Lemon Elderflower Cake Stay Fresh?
It stays fresh for about 3 to 4 days if stored in an airtight container, and the flavor gets better after a day or two.