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Our Easy Lemon & Elderflower Cake is so simple to put together my children made most of it, with just a little bit of help from me. It's absolutely delicious, and perfect served with summer berries.

Easy Lemon & Elderflower Cake

This Easy Lemon & Elderflower Cake is so simple to put together children can make most of it, with just a little bit of help from an adult. It's absolutely delicious, and perfect served with summer berries.
Course Dessert
Cuisine British
Keyword cake, easy cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

For the cakes

  • 350 g unsalted butter cubed and left at room temperature for an hour
  • 9 tablespoons Splenda Granulated
  • 6 medium free range eggs
  • 220 g plain flour
  • 130 g ground almonds
  • 2 teaspoons baking powder
  • zest of 2 lemons
  • 2 tablespoons elderflower cordial

For the lemon curd

  • 1 medium free range egg beaten
  • 3 tablespoons Splenda Granulated
  • 2 tablespoons cornflour
  • juice of two lemons
  • 1 glass of water 250ml
  • 1 knob of butter

For the cream filling

  • 100 g double cream
  • 1 teaspoon SPLENDA® Granulated
  • 100 g full fat Greek yogurt
  • 1 teaspoon elderflower cordial

Flowers and summer berries, to decorate

Instructions

For the sponges

  1. Preheat your oven to 180°C (gas mark 5 / 356°F).
  2. Grease 3 x 18cm round cake tins and line with baking paper.
  3. Place the butter in the bowl of a freestanding mixer and whisk until light and fluffy. This should take about 5 minutes. Add the 9 tablespoons of Splenda and continue to whisk until fully combined.
  4. In a separate bowl, place the flour, ground almonds baking powder and lemon zest. Give it all a stir.
  5. Set the mixer on a low speed and add a couple of tablespoons of the flour mix, then one egg, alternating until you have incorporated all the eggs and flour mix. Add in the elderflower cordial and whisk for an another 10 seconds.
  6. Split the batter evenly between the baking tins, flatten the top and bake for 20-25 minutes, until light golden and a skewer inserted into the centre comes out clean.
  7. Cool the cakes to cool in their tins for 15 minutes then place on a wire rack.

For the lemon curd

  1. Mix all ingredients (apart from the butter) in a pan until fully combined. Place over a low heat and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the spoon. This should take about 5 minutes. Take off the heat and add in the butter.

For the cream filling

  1. When you are ready to assemble the cake, add the cream to a large bowl and beat until soft peaks form. Gently fold in the yoghurt, Splenda and cordial.

Assembling the cake

  1. Set one sponge on a cake stand and evenly spread over a third of the cream mixture, making sure it goes right to the edge.
  2. Place the second sponge on top and repeat the process with half of the lemon curd.
  3. Top with the last sponge layer. Spread half the remaining cream over the top of the cake and use a palette knife to spread the rest of the cream mixture around the cake, to give the edges of the sponge a smooth finish.
  4. Garnish the top of the cake and with dollops of lemon curd, summer berries and elderflower heads.