Jamie Oliver Lemon Elderflower Cake Recipe

I’ve always found baking to be a relaxing ritual. There’s something magical about mixing ingredients and turning them into a warm, fragrant cake. One recipe that has always caught my attention is Jamie Oliver’s Lemon Elderflower Cake. It’s fresh, light, and has a touch of elegance that makes it perfect for any occasion.

I first came across this cake while flipping through Jamie Oliver’s books one rainy afternoon. The combination of tangy lemon and the delicate floral note of elderflower seemed like the perfect balance of flavors. I decided to give it a try. The end result was beyond my expectations-perfectly moist, fragrant, and full of that zingy citrus kick. It quickly became a favorite recipe in my kitchen, and now, I’m sharing it with you.

Jamie Oliver’s Lemon Elderflower Cake Recipe

This cake is all about fresh flavors, light textures, and easy steps. Jamie Oliver’s Lemon Elderflower Cake is perfect for a weekend treat, a birthday, or even an afternoon tea. Here’s how to make it:

• Preparation Time: 20 minutes
• Cooking Time: 45-50 minutes
• Serves: 8-10 slices

You’ll end up with a cake that has a lovely floral undertone from the elderflower, balanced by the sharp citrus of the lemon. The cake is moist but not too dense, with a soft crumb that practically melts in your mouth. The glaze adds a sweet, syrupy finish that ties it all together.

Ingredients Needed

When I first started making this cake, I was surprised by how simple the ingredients were. Nothing too fancy, just a good balance of flavors. Here’s what you’ll need:

• For The Cake

  • 225g (1 cup) unsalted butter, softened
  • 225g (1 cup) caster sugar
  • 4 large eggs
  • 225g (1 3/4 cups) self-raising flour
  • Zest of 2 lemons
  • 2 tablespoons elderflower cordial (or elderflower syrup)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 100g (1/2 cup) plain yogurt or sour cream

• For The Glaze

  • Juice of 2 lemons
  • 100g (1/2 cup) icing sugar
  • 2 tablespoons elderflower cordial

How To Make Jamie Oliver’s Lemon Elderflower Cake

Making this cake is straightforward, but the results feel like a little piece of baking magic. Here’s the step-by-step:

1. Preheat The Oven

   • Set your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.

2. Mix The Wet Ingredients

   • In a large bowl, beat the softened butter and sugar together until light and fluffy. You want it to be pale and airy, almost like a cloud.
   • Beat in the eggs, one at a time, until well combined.
   • Add the elderflower cordial and lemon zest to the mixture.

3. Add The Dry Ingredients

   • Sift the flour, baking powder, and salt into the wet mixture. Stir in the yogurt or sour cream until everything is well combined.

4. Bake

   • Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
   • Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

5. Prepare The Glaze

   • For the glaze, mix the lemon juice, elderflower cordial, and icing sugar in a bowl. Drizzle over the cooled cake and let it set before serving.

Ingredient Science Spotlight

Every ingredient in this cake plays a vital role in creating that balance of flavor and texture.

• Butter: The foundation of any great cake. Butter adds richness and moisture. It helps with the soft crumb texture, making the cake tender without being too heavy.
• Eggs: Eggs help bind the ingredients together while adding moisture. They’re responsible for the cake’s lightness and the texture that gives it a slight spring when pressed.
• Elderflower Cordial: This is the star of the show. Elderflower gives a floral sweetness that’s delicate but aromatic. It’s less potent than other floral flavors, so it enhances the lemon rather than overpowering it.
• Self-Raising Flour: This flour has baking powder mixed in, which gives the cake its rise. It makes the batter light and airy without the need for extra leavening agents.
• Lemon Zest and Juice: The zest is packed with oils that release a sharp citrus aroma, while the juice gives the cake a tangy bite. Together, they balance the sweetness from the elderflower and butter.

Expert Tips

• Room Temperature Ingredients: Be sure the butter and eggs are at room temperature. This allows the ingredients to mix evenly, leading to a smoother batter and a lighter cake.
• Don’t Overmix: Once you add the flour, mix just until incorporated. Overmixing can lead to a dense texture.
• Use Fresh Elderflower Cordial: If you can find fresh elderflower cordial (or make your own), it will add an even more delicate flavor to the cake. Store-bought versions can work in a pinch, but nothing beats the homemade version.
• Check Cake for Doneness Early: Oven temperatures vary, so it’s always a good idea to check the cake 5 minutes before the recommended baking time. The skewer should come out clean, but be careful not to overbake.

Recipe Variations

While Jamie’s recipe is flawless, you can tweak it to suit your tastes:

• Berry Addition: Fresh raspberries or blackberries work beautifully in this cake. Toss them lightly in flour before folding them into the batter to prevent sinking.
• Lemon-Lime Twist: Swap the lemon zest and juice for lime for a tangier version of the cake. You can even use both lemon and lime for an extra zesty punch.
• Nuts for Texture: Add finely chopped pistachios or almonds into the batter for a bit of crunch. They pair really well with the elderflower.
• Make It Gluten-Free: If you’re gluten intolerant, use a gluten-free flour blend instead of self-raising flour. Add an extra teaspoon of baking powder to make up for the leavening agents.

Final Words

I’ve baked this cake countless times, and each time, it’s a hit. The combination of lemon and elderflower creates a refreshing, summery flavor profile that’s perfect for any season. The best part is how simple it is to make, yet the result feels like something special.

FAQs

Can I Make Jamie Oliver’s Lemon Elderflower Cake Ahead Of Time?

Yes. The cake keeps well for a couple of days in an airtight container.

What If I Can’t Find Elderflower Liqueur For The Icing?

You can substitute elderflower liqueur with elderflower cordial or just skip it for a simpler version.

How Do I Know When The Cake Is Fully Baked?

Test it with a skewer. If it comes out clean, the cake is done!