Step 1
Preheat oven to 350°F (177°C). Lightly grease and line a half baking sheet (18 x 13 inch) with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until well mixed.
Step 3
Combine the Redpath® Granulated Sugar, the Redpath® Golden Yellow Sugar, and lemon zest in a medium bowl. With the back of a spoon, rub the lemon zest into the sugars until fragrant. Mix until thoroughly combined.
Step 4
In a bowl of stand mixer, using the paddle attachment, cream together butter and the lemon-sugar mixture until light and fluffy; at least 3 minutes.
Step 5
Add eggs, one at a time, beating well until egg is fully incorporated after each addition. Scrape down the sides of the bowl every so often with a rubber spatula.
Step 6
Add in milk, lemon juice, vanilla extract, and if using, lemon extract. Mix until completely blended.
Step 7
Remove the bowl from the stand mixer. Sift the dry ingredients over the batter. With the rubber spatula, fold in the dry ingredients until no flour streaks remain.
Step 8
Transfer the batter to the prepared baking sheet. With a large offset spatula, evenly spread the batter to the edges of the pan. Run a thumb around the edge of the baking sheet and the batter to check the depth and evenness of the batter; also to prevent cake from sticking to the edges.
Step 9
Bake for 15 to 20 minutes, or until the cake springs back when gently pressed. Cool completely in the pan.
Step 10
Once cake is completely cooled, use an 8-inch plate or a cake pan (or the size of the trifle dish or glass bowl) and a sharp paring knife, to cut out two rounds. (See Chef’s Tips)
Step 1
While baking the cake, make the lemon curd according to directions and chill completely; alternatively use storebought lemon curd.
Step 1
Place the bowl of a stand mixer and the whisk attachment into the freezer; chill for at least 15 minutes.
Step 2
Remove the chilled equipment and place the heavy cream into the bowl. Whisk on medium speed until cream begins to thicken to a loose yogurt consistency. Add the Redpath® Icing Sugar and elderflower liqueur. Whisk on slow speed until the icing sugar is incorporated. Increase speed to medium-high and whisk until cream begins to leave “trails” and stiff peaks form. When the whisk attachment is lifted from the bowl, the peaks should stand up straight; do not overmix.
Step 1
Spread 1 cup (250 ml) of the elderflower whipped cream on the bottom of the trifle dish or glass bowl.
Step 2
Sprinkle some of the cake pieces over the whipped cream and place one of the cake rounds on top.
Step 3
Spread ½ cup (125 ml) of the lemon curd over the surface of the cake.
Step 4
Dollop and spread 2 cups (500 ml) of the whipped cream over the lemon curd.
Step 5
Repeat process with the remaining cake, lemon curd, and whipped cream. Cover and place into the fridge for at least 4 hours (or overnight) to allow flavours to meld and the cake layers to soften.
Step 6
When ready to serve, garnish with lemon zest, or lemon slices if desired. For added colour, garnish with lemon balm, thyme, or mint.
*For ease of preparation, store-bought pound cake (lemon or vanilla), or angel food cake can be substituted for the lemon cake.
*Cake scraps can be used to fill in any gaps or save them to make cake pops.
*If a non-alcoholic version is desired, you may be able to find elderflower syrup at specialty stores, coffee shops, or online. Use about 1 tablespoon (15 ml) and adjust to taste accordingly before using.
*Fresh berries (raspberries, strawberries, blueberries, or blackberries) can be added between the layers of the lemon curd and elderflower whipped cream.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar in the lemon cake. Note that the resulting cake may be darker in colour and have a more pronounced caramel flavour.
