Prepare to transport your taste buds to a world of regal sophistication with this show-stopping Lemon Elderflower Cake, inspired by the iconic royal wedding dessert that captured hearts worldwide! Imagine a delicate, moist cake infused with bright lemon zest and delicate elderflower, crowned with a luxurious cream cheese frosting that will make you feel like culinary royalty. Whether you're celebrating a special occasion or simply craving a taste of something extraordinary, this recipe promises to elevate your baking game and impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 250g unsalted butter
- 250g granulated sugar
- 4 large eggs
- 250g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 150ml milk
- zest of 2 lemons
- 200ml elderflower cordial
- for frosting: 500g cream cheese
- 200g powdered sugar
- juice of 1 lemon
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper, ensuring sides are also greased.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 5-7 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the butter mixture, alternating with the milk. Add lemon zest and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- While the cakes are baking, prepare the elderflower syrup by mixing elderflower cordial with 50ml of water.
- Once cakes are baked, remove from oven and let cool in pans for 10 minutes. Then turn out onto a wire rack.
- While still warm, brush the cakes generously with the elderflower syrup, allowing it to soak in completely.
- For the frosting, beat cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until light and creamy.
- Once cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting, then top with the second cake layer.
- Cover the entire cake with remaining frosting, creating a smooth finish. Optionally, decorate with fresh lemon zest or edible flowers.
- Refrigerate for at least 1 hour before serving to allow frosting to set and flavors to meld.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for the smoothest, most consistent batter and frosting.
- Zesting Technique: Use a microplane or fine grater for lemon zest to get delicate, fragrant lemon shavings without the bitter white pith.
- Syrup Soaking Secret: Brush the elderflower syrup while cakes are still warm to maximize flavor absorption and ensure a moist, tender crumb.
- Frosting Finesse: Chill your cream cheese before beating to prevent a runny consistency and achieve a perfectly smooth frosting.
- Decoration Inspiration: Garnish with edible flowers or candied lemon peel for an authentic royal wedding cake presentation.
- Make-Ahead Tip: This cake actually tastes better the next day, so feel free to prepare it in advance for stress-free entertaining.Pro Tip: For the most authentic royal wedding cake experience, serve chilled and enjoy with a cup of Earl Grey tea!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
