Gluten Free (Gf) Lemon and Elderflower Cake

Name: Gluten Free (Gf) Lemon and Elderflower Cake
Total time: 3600 s
Yield: 10 servings
Cuisine: British
Ingredients: 4 medium eggs; 1 1/4 cups sugar; 65 g natural yoghurt; 2.5 tbsp milk; 300 g butter; 300 g gf self raising flour; 1/2 lemon zest; 2 tbsp elderflower cordial; 1 lemon (juice); 55 g butter; 155 g icing sugar; 65 g cream cheese; 1/4 zest of lemon; 2 tbsp lemon curd

Cara 🥰 @cook_115636347

England Bristol

My go to lemon cake so good

Cara 🥰 @cook_115636347

England Bristol

My go to lemon cake so good

Saved

Ingredients

1 hour

10 servings

For the cake
4medium eggs
1 1/4 cupssugar
65 gnatural yoghurt
2.5 tbspmilk
300 gbutter
300 ggf self raising flour
1/2lemon zest
2 tbspelderflower cordial
1lemon (juice)
For the icing
55 gbutter
155 gicing sugar
65 gcream cheese
1/4zest of lemon
For the filling
2 tbsplemon curd

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Steps

1 hour

1

In a jug whisk together the eggs, yoghurt and milk. Beat the sugar and butter together in a bowl. Add the gf flour, the jug contents and the lemon zest and mix until combined.
2

Split the mixture evenly between two 19cm lined tins and bake for 35-40 minutes at 160°c/140°c fan/ gas 3.
3

Once cooked, remove the cakes from the oven and allow to fully cool on a cooling rack.
4

Make a simple syrup by mixing the lemon juice and elderflower cordial together in a small bowl.
5

Once the cakes have cooled use a cocktail stick to poke holes in the surface and spoon the syrup over.
6

Icing
7

In a bowl, cream together the butter and icing sugar, then add the cream cheese and lemon zest and mix together.
8

Spread a layer of the lemon curd and a layer of icing on one of the cakes then place the other cake on top.
9

Use a knife to spread the remaining icing over the top of the cake.