The royal wedding is just around the corner. Whether you plan to celebrate it or not, I think we can all agree Meghan Markle + Prince Harry couldn’t have picked a more delicious cake. The couple chose a classy, yet fresh elderflower lemon cake. Based on the name, I was skeptical about how good it would be. I decided to try elderflower lemon cake myself + it was so good. It had all the brightness of lemon with sweet, floral hints of elderflower.
I have never made a cake from scratch before. Why didn’t anyone tell me how easy it was?! I would definitely classify myself as a cook + not a baker – I have a propensity to wing recipes. I decided to adapt this elderflower lemon cake recipe to fit my taste + level of commitment. This cake is full of freshness + perfect for your spring or summer gathering + of course, your royal wedding viewing party.
- Large mixing bowl
- Hand or stand mixer
- 2 6″ round baking pans
- Large serrated knife
- Silicon pastry brush
- Plastic Spatula
- Gallon-sized plastic bag
Elderflower Lemon Cake Ingredients:
- 2 cups flour
- 1 2/3 cups sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup soften butter
- 1 cup whole milk
- 3 eggs or 4 egg whites
- 1 teaspoon lemon extract (2 for a more lemon-y flavor)
- 1 lemon
- 1/3 cup water
- 1/3 cup St. Germaine Elderflower Liqueur
- 2 cups of lemon buttercream (recipe from scratch below)
Preheat oven 350º. Beat butter until light + fluffy at medium speed (~3 minutes). Sift flour, 1 1/3 cup sugar, baking powder, and salt into a large mixing bowl with butter at low speed. With mixer still running on low, add in milk + lemon extract. Add eggs one at a time with mixer on medium. Check for pockets of flour + streaks before pouring into greased baking pans. Bake at 350º for 22-25 minutes. Check with toothpick. Allow cake to cool in pans.
While cake cools, add remaining sugar + water in microwave safe bowl. Heat sugar/water mixture for two minutes stirring at one minute mark. Once all sugar is mixed, add in liqueur to create a syrup. Level out cakes with a large serrated knife once cool. With silicon brush, soak cake in elderflower syrup (you don’t have to use it all). Allow cake to soak in syrup for 20 minutes. You now officially have an elderflower lemon cake!
Once the syrup is absorbed, add a layer of buttercream (inside the plastic bag with a hole in the corner) to the top of one cake layer. Stack elderflower lemon cake layers + cover with buttercream. Zest 1/2 lemon (or more to taste) onto the top of your cake. Add fruit or edible flowers as a decorative element. Place in refrigerator for 20 minutes before serving.
I think I may try this same recipe with vanilla. I’ll switch out lemon with vanilla extract + a whipped or fruit-flavored liqueur.
Homemade Lemon Buttercream
Create your own delicious buttercream with just a few simple ingredients. Perfect for a royal-inspired Elderflower Lemon Cake!
- 1 1/4 cups soften butter
- 4 1/2 cups powdered sugar
- 1/2 lemon zested
- 2 tbsp (fresh squeezed) lemon juice
- 1/2 cup whole milk
Beat butter at medium speed until light + fluffy.
Mix butter with powdered sugar until crumbly.
Add milk a little at a time until you reach desired consistency (spreadable).
Add in lemon zest + juice on low speed.