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Lemon, Poppyseed and Elderflower Cake

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5 from 6 reviews


Units Scale

For the Cake:

  • 350g unsalted butter, softened
  • 350g caster sugar
  • 6 large eggs
  • 350g self raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 45g poppy seeds
  • zest of 2 lemons
  • 150ml elderflower cordial, divided

For the frosting:

  • 250g unsalted butter
  • 450g icing sugar
  • 1tsp vanilla extract
  • 3tbsp elderflower cordial
  • lemon curd
  • fresh flowers to decorate


For the Cake:

  1. Preheat the oven to 170C and line 3 9″ cake tins with baking paper.  Place the butter and sugar in the bowl of an electric mixer and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully Incorporated add half of the flour and mix to combine, add 100ml of the elderflower cordial, the vanilla extract and the lemon zest followed by the remaining flour and mix again. Add the poppy seeds and mix until combined.
  2. Pour the batter into the prepared baking tins, smooth the tops with a spoon and bake for 30 minutes until golden brown and the cake springs back when you touch it. Using a pastry brush, brush the warm cakes with the remaining elderflower cordial and allow to cool in the pans for 20 minutes before removing them and placing on a baking rack to finish cooling.

For the Frosting:

  1. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the elderflower cordial. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add the rest of your elderflower cordial. You may find you need a little more, just go steady until you reach a nice spreading consistency.
  2. Place the first layer on a cake stand and spread a little of the frosting on top followed by a good splodge of lemon curd, top with the next cake and repeat. Pop your top layer on and spread the remaining frosting on top and around the edges of the cake. Using a spatular or a cake scraper, scrape off any excess frosting allowing the layers of the cake to show through. Top the cake with fresh flowers if desired, not necessary but very pretty!


The cake will stay fresh for up to 3-4 days in an airtight container.

The unfrosted cake is freezable for up to 3 months

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: British