Recipe: Elderflower & Lemon Cake with Mascarpone Cream Icing

This exciting recipe for a fresh take on Prince Harry and Meghan Markle's 'non-traditional' royal wedding cake was created by the Café at Karelia House, Aberfeldy.

Published: July 19, 2018
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Elderflower & Lemon Cake with Mascarpone Cream Icing

• Preheat over to 160C

•  Grease & line two 8 inch Sandwich tins

• Use balloon whisk on mixer and beat eggs and sugar on high for 5 minutes or until mixture has a thick ribbon texture

• On a medium speed add lemon essence, sunflower oil, vanilla paste/extract and mix for a minute

• Detatch whisk from mixer and use to fold in flour and lemon zest

• Divide mix between the two lined and greased sandwich tins and bake for 20 minutes or until skewer comes out clean from testing the sponges

• Mix all the syrup ingredients together and brush over sponges

• Put all icing ingredients in to mixer and, using balloon whisk, beat together until nice and thick

• Ice the first layer then place the second layer on top and ice the top sides of cake to give the rough/naked effect or the way that suits you.

• Decorate with sugar zest round the edges of the cake and edible flowers

Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin

• Find this recipe and more at


  • 5 Medium to Large eggs
  • 160g Caster Sugar
  • 60ml Sunflower Oil
  • 160g Plain Flour
  • 1 tsp Lemon Essence
  • 1 tsp Vanilla Bean Paste or Extract
  • 4 tbsp Elderflower Cordial
  • Zest of One Lemon
  • For the Lemon & Elderflower Syrup
  • Juice of 1/2 a Lemon
  • Dilute 70ml Elderflower Cordial with 30ml of Water
  • 2 tbsp Caster Sugar
  • For the Icing
  • 500g Mascarpone
  • 200ml Double Cream
  • 5 tbsp Elderflower Cordial
  • 360g Icing Sugar
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