Simple Elderflower Lemon Cake with Elderflower Whipped Cream

(Image credit: Joe Lingeman | Kitchn)

Makes Makes 1 (9x5-inch) loaf; serves 8

• For the cake:
• 8 ounces unsalted butter, softened, plus more for greasing the pan
• 8 ounces superfine sugar
• 4 large eggs
• 2 lemons, zested (about 2 tablespoons)
• 9 ounces all-purpose flour (2 cups)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt

• For the syrup
• 1/4 cup elderflower cordial or liqueur
• 1 tablespoon lemon juice (about 1/2 lemon)

• For the elderflower whipped cream:
• 1/2 cup cold heavy cream
• 1 tablespoon elderflower cordial or liqueur
• 1 tablespoon granulated sugar (if using liqueur)

Make the cake:

Arrange a rack in the middle of the oven and heat to 325°F. Lightly grease a 9x5-inch loaf pan and line with parchment paper. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment (alternatively, use an electric hand mixer and large bowl), cream the butter and sugar on medium speed until very pale and fluffy. Mix in the lemon zest.

In a small bowl, beat the eggs together. Gradually add the eggs to the butter and sugar mixture (about 1 teaspoon at a time), beating well after each addition. It may take up to 5 minutes to slowly and completely incorporate the eggs.

Sift a quarter of the flour into the bowl and gently fold with a spatula. Repeat until all the flour is incorporated.

Pour the batter into the prepared pan. Bake in the oven until a tester comes out clean, about 60 to 70 minutes.

Remove from the oven and cool, in the pan, on a cooling rack for 10 minutes.

Make the syrup:

While the cake cools slightly, combine elderflower cordial or liqueur and lemon juice.

After 10 minutes of cooling, prick the still-warm cake all over with a skewer. Drizzle the elderflower and lemon syrup over the cake so that it seeps into the holes.

Cool cake completely, then remove from the pan.

Make the whipped cream:

Combine heavy cream, elderflower cordial or liqueur, and sugar (if using liqueur) in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl). Beat on medium-high speed until stiff peaks form.

Slice the cake and top with a dollop of the elderflower whipped cream.

Recipe Notes

Storage: Cover leftovers in an airtight container or wrapped in plastic wrap and store at room temperature for up to 4 days.

Superfine sugar substitution: Process granulated sugar in a food processor until sugar granules are fine, about 1 minute.

Sponge cake adapted from Delia Smith's Victoria Sponge Cake.

https://www.thekitchn.com/elderflower-lemon-cake-145330?utm_source=k_daily&utm_medium=email&utm_campaign=05182018&recip_id=1750236