Tropical Summer Delight: Lemon Curd, Strawberry, Elderflower Celebration Cake

Lemon Curd, Strawberry, Elderflower Celebration Cake: A Taste of Summer

Indulge in the vibrant flavors of summer with this tantalizing Lemon Curd, Strawberry, and Elderflower Celebration Cake. This exquisite dessert combines the tangy sweetness of lemon curd, the juicy freshness of strawberries, and the delicate floral notes of elderflower to create an unforgettable taste experience.

Ingredients:

* For the Cake:
* 1 cup plain flour, plus extra for dusting
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 2 large eggs
* 1/2 cup buttermilk
* For the Lemon Curd:
* 1 cup granulated sugar
* 1/2 cup cornstarch
* 1/4 teaspoon salt
* 1 cup water
* 1/2 cup fresh lemon juice
* 1/4 cup unsalted butter, cut into cubes
* 2 large egg yolks
* For the Strawberry Filling:
* 1 pint fresh strawberries, hulled and sliced
* 1/4 cup granulated sugar
* 1 tablespoon cornstarch
* For the Elderflower Syrup:
* 1 cup granulated sugar
* 1 cup water
* 1/2 cup elderflower cordial

Instructions:

1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
2. Make the Lemon Curd: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened. Remove from heat and stir in the butter and egg yolks. Transfer the lemon curd to a clean bowl and cover with plastic wrap pressed directly against the surface. Refrigerate until chilled.
3. Make the Strawberry Filling: In a medium bowl, toss together the strawberries, sugar, and cornstarch. Let sit for 10 minutes, or until the strawberries have released their juices. Transfer the strawberry mixture to a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes, or until thickened. Let cool slightly.
4. Make the Elderflower Syrup: In a small saucepan, combine the sugar, water, and elderflower cordial. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened. Let cool completely.
5. Assemble the Cake: Place one cake layer on a serving plate. Spread with a layer of lemon curd. Top with the strawberry filling. Repeat with the remaining cake layer and lemon curd. Drizzle the elderflower syrup over the top of the cake and garnish with fresh strawberries and elderflowers, if desired.

Tips:

* For a more intense lemon flavor, use fresh lemon zest instead of lemon juice in the lemon curd.
* To make ahead, assemble the cake without the elderflower syrup and refrigerate for up to 3 days. Drizzle with the elderflower syrup just before serving.
* This cake is perfect for any summer celebration, from birthdays to baby showers.