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Unsalted Whirl Unsalted Whirl
  • Course Types: Dessert
Dietary Type / Allergen Information
Nut Free lrg
Nut Free
Vegetarian lrg
Suitable for Vegetarians
Soy free lrg
Soya Free
Lemon and elderflower cake


  • 6 medium eggs
  • 100g natural yoghurt
  • 50ml milk
  • 500g Unsalted Whirl
  • 450g golden caster sugar
  • 450g self-raising flour
  • 2 tbsp Prep Premium Lemon Infused oil
  • 3 tbsp elderflower cordial
  • Zest of 1 lemon
  • For the icing:
  • 250g Unsalted Whirl
  • 300g full fat cream cheese
  • 700g icing sugar
  • 2 tbsp Prep Premium Lemon Infused Oil
  • Fresh flowers to decorate

Products Used: Unsalted Whirl

Unsalted whirl


  1. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment.

  2. In a jug, whisk the eggs, yogurt and milk. Beat the Unsalted Whirl and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.

  3. Mix the Prep Premium lemon oil and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.

  4. To make the icing, mix Unsalted Whirl and half the icing sugar together and then whisk again. Add the remaining icing sugar, cream cheese and lemon oil, mash again, then whisk again until smooth.

  5. Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls. Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.

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