Lemon Elderflower Cake
This Lemon Elderflower Cake with Lemon Curd on Top is moist, fragrant, and crowned with a glossy layer of tangy lemon curd that makes every slice feel special.
Ingredients
- 3 eggs
- 1 Cup Sugar
- ¾ Cup Olive Oil
- ¼ Cup Freshly Squeezed Lemon juice
- Zest of 2 lemons
- 2 tablespoon Lemon elderflower Cordial
- 1+¼ Cup and ½ cup all purpose flour
- 1 tablespoon Baking soda
- 1 teaspoon Baking Soda
- Pinch of salt
Instructions
- Preheat the oven to 350F
- In a mixing bowl, whisk eggs with sugar and oil until it's all combined nicely.
- To that egg lemon zest, lemon juice and elderberry flower cordial and whisk again.
- To a sifter, add all purpose flour, baking powder, baking soda and pinc of salt. Sift the dry ingredients to the wet mixture.
- Using a rubber spatula or a wooden spoon, fold the dry ingredients to the wet mixture until it's all combined with no dry crumbs at the bottom of the bowl.
- Grease a 8 inch round cake pan and brush oil all around.
- Pour the batter and make sure it's half to ¾th way full. Tap the cake pan a couple times and then place it in the middle rack of the preheated oven.
- Bake for 40 to 45 minutes.
- Once done, let it cool for 5 minutes, before you release the cake from the pan.
- Leave the cake on a wire rack and let it cool down completely, before you add the whipped cream and lemon curd to garnish and top it with berries along with few slices of lemon.