Elderflower, Lemon & Poppy Seed Layered Cake…

This cake is so pretty it could be used for those most bona fide reasons to celebrate – a birthday or even a wedding.

To make the celebration complete, try adding a dash of Belvoir Elderflower Cordial to a glass of fizz or just enjoy a refreshing glass of lightly sparkling Belvoir Elderflower Pressé.

Serves about 40

Elderflower, Lemon & Poppy Seed Layered Cake:

For the cake:

  • 10 medium free range eggs
  • 600g unsalted butter, softened
  • 600g caster sugar
  • 600g self-raising flour
  • finely grated zest 3 lemons
  • 50g poppy seeds
  • 3 tbsp Belvoir Elderflower Cordial

For the icing:

  • 500g unsalted butter, softened
  • 1kg icing sugar, sifted
  • 3tbsp Belvoir Elderflower Cordial
  • 1 tbsp hot water (I use just boiled water from the kettle)

To decorate:

  • handful of rose petals
  • 1 egg white, lightly beaten
  • caster sugar
  • 4 dowel rods
  • 1 x 16cm thin cake board


1. Preheat the oven to 180c/Fan 160c/ Gas Mark 4.

2. Grease and line 1 x 16cm deep cake tin and 1x 23cm deep cake tin.

3. Weigh the eggs in their shells then measure out the same weight of butter, caster sugar and self-raising flour (roughly 600g of each ingredient)

4. Beat the butter and sugar together in a stand mixer or with a hand whisk until really light and fluffy. Beat the eggs in a jug, and gradually add them to the butter, as you whisk, adding a spoonful of flour to stop it curdling.

5. Add the rest of the flour then stir in the lemon zest, poppy seeds and cordial.

6. Spoon 1/3 of the cake mixture into the smaller tin then spoon the remaining 2/3 into the large tin. Smooth out and bake in the middle of the oven for 60-85 minutes (the small cake will be ready after about 1 hour) until risen and golden and a skewer inserted into the middle comes out clean.

7. Leave to cool in the tins for 10 mins then turn out onto wire racks to cool completely.

9. To crystallise the rose petals, brush each petal with beaten egg white and pop into a bowl of caster sugar, turning until coated. Shake off any excess and leave to dry on a wire rack. The crystallised petals will keep for 24 hours in a dry cool place, they can be left on the decorated cake for up to 8 hours.

10. Beat the butter until really light then gradually add the icing sugar until you have a stiff butter icing. Add the cordial and 2-3 tbsp of boiling water and beat until light, fluffy and smooth.

11. Use a serrated knife to split each cake in half horizontally. Spread a 1cm thick layer of buttercream inside the cakes and sandwich them back together.

12. Place the large cake on a cake stand and use a palette knife to spread an even 1cm thick layer of icing over the sides and top of the cake, smoothing it as you go.

13. Place the smaller cake on the thin cake board and cover the top and sides with buttercream in the same way.

14. Push the 4 dowel rods into the cake, in a square in the middle. Mark on them the top of the cake line with a pencil. Remove the rods and cut to length then push back into the cake. Sit the little cake on top of the big cake, with a little blob of icing to secure it.

15. With a palette knife use a little more icing to smooth over the seam between the two cakes. The cake is now ready and can be stored in a cool place (but not the fridge) for 24 hours. When ready to serve, scatter over the crystallised rose petals.

Recipe and image courtesy of Belvoir Fruit Farms. Celebrate the Elderflower Season with Belvoir and Lisa Faulkner.

Fancy making this beautiful cake anyone?

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Lina
    5th June 2017 / 2:02 pm

    The cake looks delicious! 🙂

  2. Jess
    6th June 2017 / 3:54 am

    This is so pretty! :)I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks. Thanks for joining the 100th Cooking and Crafting with J & J!

  3. Beverly Roderick
    10th June 2017 / 6:07 pm

    What a gorgeous cake and it sounds delicious. Thanks for sharing at Snickerdoodle. Pinning.

  4. Mother of 3
    20th March 2018 / 12:10 am

    That is so beautiful! It sounds amazing too. Pinned.

    • Clairejustine oxox
      20th March 2018 / 8:20 am

      Thanks for hopping over and the pin 🙂

  5. Carol Van Der Woude
    3rd April 2018 / 7:38 pm

    We recently tasted a sparkling elder flower beverage–and enjoyed it. Your cake is lovely and I like the way you treat the rose petals and use them to decorate the cake.

  6. Carol @Comfort Spring Station
    22nd April 2018 / 12:08 pm

    Happy Sunday Claire! Thanks for participating in the Welcome Spring Link Party. I've chosen your lovely cake as one of my features. I hope you'll drop by my blog tomorrow for the Features post. Congratulations!

  7. Sandra Lee
    27th April 2018 / 11:00 pm

    What a beautiful cake! I recently discovered Elderflower lemonade and it's great. I can only imagine how awesome the cordial is in a cake. Thank you for sharing with us at Celebrate Your Story and have a great weekend.

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