Lemon & Elderflower Traybake – a delicious lemon and elderflower sponge with a smooth elderflower swiss meringue buttercream topping, with extra lemon flavour from droplets of lemon curd!
This is the first recipe I’ve posted in over 3 years and I am SO excited to be back creating delicious recipes and blogging all about them for all the lovely baking enthusiasts out there. I may have been absent from the blogosphere but I have continued to bake at home and I have loved inventing new bakes for my forever loyal taste testers to try before sharing with you all.
Coming back to baking and blogging I really wanted to create easy recipes using minimal equipment for hassle free baking that you can enjoy with family and friends. I love baking that’s quick because it means I can get to the eating cake part faster, I am definitely the one who will sneak a slice of cake before its cooled enough it decorate! For this very reason I decided to dedicate a series of recipes to the ‘TRAYBAKE’ – the ultimate in easy, quick and delicious baking!!
So, this recipe for a Lemon & Elderflower Traybake is the first in a 6 week ‘TRAYBAKE EXTRAVAGANZA’ …oh yes, I used the capslock for extra emphasis on how every week they’ll be a new traybake delight for you to try! I do hope you’ll join me in baking something different each and that you can share with your friends and family. Each recipe will use the same traybake tin so no fancy equipment needed, all the recipes have been developed to fit the same tin… hassle free right?! Trust me when I say it’ll be worth coming back to find out what’s next, I may even release some sneak peaks over on my Instagram page 😉
Shall we talk about how mouth-wateringly good this Lemon & Elderflower cake is now?! Okay then ……
I wanted to pack in as much flavour as I could into this recipe because if you call something Lemon & Elderflower I feel like you need to be able to taste each flavour and they really do compliment each so well. Very helpfully I came across some Elderflower Extract in Waitrose after my first few batches using just elderflower cordial didn’t have the impact of flavour I wanted. I use both the extract and cordial in this recipe alongside lemon zest and juice to make it delivers all the right moorish flavour notes ❤
To compliment the light flavoursome sponge I wanted a topping that wasn’t too sweet but was silky smooth and delish to eat so I thought why not try swiss meringue buttercream…and well it really makes the cake come alive! The smooth buttercream is flavoured with yet more elderflower and when swirled on top looks very inviting … and let’s just say it was so inviting I ate two slices very quickly, all in the name of taste testing of course!! The addition of lemon curd on top really adds a lovely sharp note to the overall bake and rounds out the flavour to create an all the way scrumptious bake… YUM!!
Now for the important part … the recipe!!!
For the cake:
- 225g caster sugar
- 225g butter (I used Stork but any ‘baking butter’ will be fine)
- 4 medium eggs
- 225g self raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 1 tsp elderflower extract
For the drizzle:
- Juice of 2 lemons
- 4 tbsp elderflower cordial (I used a supermarket own brand)
For the buttercream:
- 2 medium egg whites
- 150g caster sugar
- 200g unsalted butter (at room temperature, cut into small 1cm cubes)
- 1/2 tsp elderflower extract (or to your taste)
- 4 tbsp lemon curd (I used shop bought)
- Pre-heat the oven to 160C fan/180C/350F/Gas Mark 4. Line and grease a 12in x 9in traybake tin.
- To make the cake; cream the butter and sugar together until light and fluffy. Add in the eggs with 4 tbsp of the flour, mix until combined. Add the lemon zest and elderflower extract and stir this through well. Fold through the remaining flour and baking powder. Pour into the tin, make you spread the cake mixture evenly into the tin. Bake for 25 – 30 minutes or until golden brown. You’ll know it’s done when the sponge bounces back, a skewer comes out clean and you can see the sponge coming away from the edges of the tin a little.
- Whilst the sponge is baking you can prepare the drizzle. Mix together the lemon juice and elderflower cordial in a microwave safe bowl. Microwave the mix on a medium-high setting for 30 seconds.
- As soon as the cake is ready take it out the oven and using a skewer poke holes in the sponge all over … these are tiny holes don’t worry. Evenly pour over the drizzle so it soaks into the sponge through the holes. Allow to cool fully.
- To make the buttercream; heat the egg whites and sugar in a glass bowl sitting over the top of a pan of boiling water. This is called a double boiler or bann-marie method. Be sure not to fill the pan with too much water, you don’t want the water touching the bottom of the glass bowl. Gently stir the egg whites and sugar together over the heat until the sugar has dissolved. You can check this by rubbing some of the mix between your fingers to check for any remaining sugar grains. To ensure egg whites are cooked the temperature should be 71C.
- Once the sugar has dissolved remove from the heat and using a stand mixer or hand whisk you need to whisk the mix for roughly 10 minutes until you have stiff peaks. The mixture should have cooled a lot by now too. Add in the butter in small chunks making sure each one has combined before adding the next chunk. You should have a lovely silky smooth buttercream at the end. Add in the elderflower extract and whisk for 1 minute.
- Once the cake has cooled fill a piping bag with the buttercream and pipe your own design onto the cake. Alternatively you can spread the buttercream over the cake with a palette knife. Decorate with droplets of lemon and sprinkles if you like. Cut into squares and enjoy!
I hope you enjoy this delish recipe! Be sure to come back next week to see what the next deliciously tempting TRAYBAKE recipe will be …..
Baking love to all ❤
Find me on:
Instagram : @BeckyAnneBakes