Lemon & Elderflower Wedding Cake

Makes 1 x 3 tier cake


1kg unsalted butter

1kg caster sugar

16 medium eggs

dash vanilla extract

1kg sieved plain flour

2 teaspoons baking powder
zest of 5 lemons

Soaking liquid

Juice of 5 lemons

300g caster sugar

100ml elderflower cordial

200ml water

Vanilla buttercream

1kg unsalted butter

1kg icing sugar

dash vanilla extract


For the cakes, grease and line a 6”, 7” & a 9” round loose bottom cake tins with parchment and set aside.

Pre-heat the oven to 160C

This is quite a big mix so it can be divided into 2 bowls if needed.

Cream the room tempature butter and sugar until soft and pale in colour (approx 10mins)

Gradually add the eggs and then vanilla.

Finally fold in the sieved flour, baking powder and lemon zest and divide the batter between the three tins.

Place in the oven and bake the 6” & 7” for 60-70 minutes or until a knife inserted comes out clean. The larger 9” may take another 30 minutes depending on your oven.

While the cakes are baking, place all the soaking liquid ingredients into a pot and heat gently.

Once the cakes are baked, remove from the oven and leave to sit in the tin for 5 minutes and then ladle some of the soaking liquid on top and allow to soak in.

Carefully remove from the tin and allow to cool completely.

When cooled place the three tiers in the fridge to firm up as this will leave it easier to decorate.

For the buttercream, simply beat the butter, sugar and vanilla in a mixer until smooth. Again this is a big mix so it can be divided into smaller batches.


Cut each sponge in half and sandwich and cover with buttercream.

Stack each tier, one on top of the other and decorate with seasonal berries and edible flowers.

*Please note if this cake is being left out at room tempature for a long period of time, wooden dowels will need to be added to the center of the cake during assembly to add strength stopping the tiers from sinking into one another.


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