Dessert

Lilac & Lemon Cake

As lilacs bloom, their fleeting beauty inspires a celebration of their delicate fragrance and charm. This Lilac and Lemon Cake captures the essence of spring, blending the floral notes of lilac with the bright zest of lemon. Syrups and infusions bring the blooms to life in this tender, aromatic creation—a perfect way to savor the season’s most cherished flowers.

January 13, 2025

By GourmetGlow

Ingredients

1 2/3 cups Lilac Sugar, plus extra to decorate.

1 2/3 cups Unsalted Butter, room temperature

2 Lemons, zest

1 lemon, juice

4 Large Free-Range Eggs

3/4 cup Plain Flour

1 cup Ground Almonds

1 ¼ tsp Baking Powder

½ tsp Flaky Salt

3/4 cup Sour Cream

3/4 cup Lemon Curd

Directions

Preheat oven 320F. Grease and line an 8” spring form tin with flour and baking paper.

In a bowl, whisk the flour, ground almonds, baking powder and salt until homogenous. Set aside. Meanwhile, cream the butter and lilac sugar in a stand mixer for 5-6 minutes or until pale and fluffy.

In a jug, whisk the sour cream, lemon juice, lemon zest and half the lemon curd until smooth.

Add the eggs to the butter, one at time, beating for 1 minute between each addition. Allow to beat for 3 minutes to lighten the mix then fold in the dry ingredients along with the sour cream mixture. Take care not to over mix or your cake will be dense.

Spoon into your prepared tin and place the remaining lemon curd in blobs over the surface, these will sink as the cake cooks.

Bake on the middle shelf for 45-55 minutes or until springy and golden. Allow to cool for 10 minutes in the tin before removing and cooling completely on a wire rack.

Sprinkle with lilac sugar before serving in slices.