Elderberry Lemon Cake
A moist and flavorful lemon elderberry cake with creamy cheese and subtle berry sweetness, perfect for brunches, teatimes, or special gatherings with a citrusy twist.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch Bundt pan.
- Blend cream cheese and shortening until creamy.
- Beat in sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in grated lemon peel and lemon juice.
- Gradually fold in self-rising flour and milk until batter is smooth.
- Gently fold in elderberries or berries.
- Pour batter into prepared Bundt pan.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For a lighter texture, ensure that your cream cheese and shortening are at room temperature before blending. You can substitute the shortening with unsalted butter for richer flavor. If you don't have self-rising flour, combine all-purpose flour with baking powder and salt. For an extra citrus kick, consider adding a splash of orange juice along with the lemon juice.
Serving Suggestions
This Elderberry Lemon Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad for a vibrant dessert spread. For a festive touch, consider serving it with a cup of herbal tea or as a sweet ending to a brunch featuring American recipes.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to five days. To keep the cake moist, you can cover it with plastic wrap. Reheat individual slices in the microwave for 10-15 seconds or enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Elderberry Lemon Cake contains roughly 544 calories, with 7g protein, 65g carbohydrates, and 29g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen elderberries instead of fresh?
Yes, you can use frozen elderberries in this recipe. Just make sure to thaw and drain them before folding them into the batter to avoid excess moisture. This will ensure your cake bakes properly while still capturing the delicious elderberry flavor.
What can I use if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use two 9-inch round cake pans instead. Adjust the baking time to about 25-30 minutes, checking for doneness with a toothpick. Once cooled, you can layer the cakes with frosting or serve them as is.
How can I enhance the lemon flavor in the cake?
To enhance the lemon flavor, you can increase the amount of grated lemon peel and lemon juice to taste. Additionally, consider adding a lemon glaze on top after baking, made by mixing powdered sugar with lemon juice for a sweet and tangy finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).