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Light Lemon Elderflower Victoria Sponge Cake

light lemon elderflower victoria sponge cake - featured image
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A light and zesty layered Victoria sponge cake infused with delicate elderflower syrup and fresh lemon zest, perfect for spring and summer gatherings.

Ingredients

Scale
  • 240g (2 cups) all-purpose flour
  • 2 tsp baking powder
  • 180g (3/4 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 3 large eggs, room temperature
  • 120ml (1/2 cup) whole milk, room temperature
  • Zest of 2 lemons
  • 1 tsp pure vanilla extract
  • 240ml (1 cup) heavy cream, cold
  • 3 tbsp elderflower cordial
  • 2 tbsp powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 60ml (1/4 cup) water
  • 50g (1/4 cup) granulated sugar
  • 2 tbsp fresh lemon juice
  • Optional: fresh edible flowers or lemon zest curls for decoration

Instructions

  1. Butter two 8-inch round pans and line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. Sift together 240g (2 cups) all-purpose flour and 2 tsp baking powder in a medium bowl; set aside.
  3. Using an electric mixer, beat 180g (3/4 cup) softened unsalted butter with 200g (1 cup) granulated sugar until pale and fluffy, about 3-5 minutes.
  4. Beat in 3 large eggs one at a time, fully incorporating each. Stir in zest of 2 lemons and 1 tsp vanilla extract.
  5. Alternately add the flour mixture and 120ml (1/2 cup) room temperature milk in three parts, beginning and ending with the flour. Fold gently after each addition.
  6. Divide batter evenly into prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and cakes are golden and springy.
  7. While cakes bake, combine 60ml (1/4 cup) water, 50g (1/4 cup) sugar, and 2 tbsp lemon juice in a small saucepan. Heat gently until sugar dissolves, then cool completely.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack. Once cool, brush lemon syrup generously over each layer.
  9. Whip 240ml (1 cup) cold heavy cream with 2 tbsp powdered sugar until soft peaks form. Gently fold in 3 tbsp elderflower cordial and 1 tbsp fresh lemon juice. Adjust to taste.
  10. Place one sponge layer on serving plate. Spread half the elderflower cream evenly on top. Add second layer and top with remaining cream. Decorate with fresh edible flowers or lemon zest curls if desired.
  11. Refrigerate assembled cake for at least 1 hour before serving to let flavors meld and cream set.

Notes

Use softened but not melted butter for best texture. Fold flour gently to keep batter airy. Brush lemon syrup on cooled cakes to keep moist. Chill cake before slicing for easier assembly and better flavor melding. Fresh lemon zest is preferred over bottled for vibrant flavor. If cream becomes too stiff, whisk briefly before assembling. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut cream and plant-based butter.

Nutrition

Keywords: lemon cake, elderflower cake, Victoria sponge, layered dessert, spring dessert, easy cake recipe, floral cake, zesty cake

Find it online: https://norasfoods.com/light-lemon-elderflower-victoria-sponge-cake-recipe-easy-zesty-layered-dessert/