Lemon Cake with Elderflower Rhubarb and Lemon Curd

I find myself comparing my work to those that are larger, more detailed and structural. And sometimes, dare I say, I feel a little envious. There are creations that you can tell a tonne of hours and prep work went into them- think cake boss, but without all the wood. Those cakes are so elaborate that one would think Michaelangelo mentored their creators in a dream. I would dream up big magnificent cakes, and hype myself towards making it, but laziness and self doubt often get the better of me. Even the thought of creating it tires me. But, I have come to see my reaction in a different light; maybe I am not lazy, maybe it is just not me and that is more than okay. 

I asked my friends on instagram how they would describe my style and words like vintage romance, vintage meets cottage core, modern classic, rustic, minimalist-luxe et cetera surfaced. My style is simple. It is not about visual splendor, but a charming imperfection in tune with a romanticized countryside. I take pleasure in the languid enjoyment of life’s mundane tasks and I want my craft to reflect the delicacy and beauty of nature. That’s why flowers- buttercream flowers, gum paste flowers, and fresh flowers- are my go to designs. Such designs sing to my heart.

This elderflower rhubarb lemon cake is a fresh and soft cake, perfect for a bright summer day or a lazy sunny afternoon. It is a mouth-watering escape to the lakeside to watch the tide or a rewarding snack after a hilltop hike. The lemon curd adds a delicious sweet and tangy flavour, so delicious I ran out of spoons as I kept sneaking some licks.  What I am trying to get across to you is that this is the perfect summer cake and you will not regret trying it.

2 tier wedding cakehttps://www.youtube.com/watch?v=EsXR8q4vHnc&t=205sI made a video decorating a 2 tier wedding cake, that is so simple and perfect for a micro-wedding. It is incredibly easy to make and decorate the cake yourself. I recommend getting the best flowers you can afford to decorate the cake with fresh flowers. I purchased the flowers from one of my favourite florist in Toronto. The fresh flowers are the major expense and I delve into the cost for each ingredients in my video. I also request for the older flowers that have opened as they are really pretty, and, sometimes, the florist may give you a discount if you purchase the older bouquet. We do not need it to last longer 🙂 A cake this beautiful cost less than $100 to make.2021-07-23

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Lemon Cake with Elderflower Rhubarb and Lemon Curd

Yield: 6 servings

Author: Chisom Okoye

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Lemon Cake

• 350g sifted cake and pastry flour
• 5tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 250g unsalted butter, softened
• 350g caster sugar
• 4 large eggs at room temperature
• 1 cup sour cream
• 1/4 elderflower rhubarb cordial
• 1tsp lemon oil

Lemon Curd

• 75g sugar
• 6tbsp lemon juice
• 1 egg and 2 yolks
• 60g cold butter, cubed

Instructions

Lemon Cake

1. preheat oven to 350F
2. Grease and line 2 8 inch baking pans
3. Sift flour, sugar, baking powder, baking soda, and salt into your mixing bowl. Whisk on a slow speed for 30 seconds.
4. In a medium bowl, whisk sour cream, eggs, elderflower rhubarb cordial, and lemon oil. Whisk until combined
5. Add the butter into the dry ingredients with 1/4 of the wet mixture and beat on a medium speed for 2 mins. Beat on high if using a hand mixer.
6. Add the remaining wet ingredients in three batches beating for 30 seconds after each addition to strengthen the batter. Total beat time should not exceed 3 minutes.
7. Transfer into prepared pans and bake for 25mins to 30min or until an inserted skewer comes out clean.
8. Leave in pan to cool for 10mins and transfer to a wire rack to cool.

Lemon Curd

1. In a small saucepan, add lemon juice and sugar and heat on medium hit until sugar is dissolved
2. Whisk eggs into a bowl and set aside
3. Gently pour the dissolved lemon syrup in eggs whisking as you pour
4. Transfer the back into the saucepan and when you see bubble or two stop cooking
5. Remove curd from saucepan and strain into a clean bowl
6. Add butter and mix until completely combined
7. Leave to cook at room temperature

Notes:

If you do not have cake and pastry flour, you can use 350g all purpose flour and 50g cornstarch.

Did you make this recipe?

Tag @bakeandbants on instagram and hashtag it #bakingwithbants

I made a video decorating a 2 tier wedding cake, that is so simple and perfect for a micro-wedding. It is incredibly easy to make and decorate the cake yourself. I recommend getting the best flowers you can afford to decorate the cake with fresh flowers. I purchased the flowers from one of my favourite florist in Toronto. The fresh flowers are the major expense and I delve into the cost for each ingredient in my video. I also request for the older flowers that have opened as they are really pretty, and, sometimes, the florist may give you a discount if you purchase the older bouquet. We do not need it to last longer 🙂 A cake this beautiful cost less than $100 to make.

Tip: if you do not have cake and pastry flour, you can use 350g all-purpose flour and 50g cornstarch.

Love,

Chisom

Edited by: Chidubem Okoye