LEMON ELDERFLOWER CAKE (COPYCAT ROYAL WEDDING CAKE)

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This Lemon Elderflower Cake is my copycat version of the royal wedding cake! Elderflower infused lemon cake layers with lemon curd and elderflower buttercream. 

 

Servings: 16

 

INGREDIENTS

Lemon Cake:



  • 3 cups all-purpose flour

  • 1 Tbsp baking powder

  • 3/4 tsp salt

  • 1 cup unsalted butter room temperature

  • 1 Tbsp lemon zest from one large lemon

  • 2 cups granulated sugar

  • 4 large eggs room temperature

  • 2 tsp vanilla

  • 2/3 cup milk room temperature

  • 1/3 cup lemon juice fresh squeezed, from one medium lemon


 
 

Lemon Curd:



  • 4 large eggs

  • 1 cup granulated sugar

  • 1/2 cup lemon juice fresh squeezed, from one large lemon

  • 1 Tbsp lemon zest from one large lemon

  • 6 Tbsp unsalted butter cubed


 
 

Elderflower Swiss Meringue Buttercream:



  • 6 large egg whites

  • 2 cups granulated sugar

  • 3 cups unsalted butter room temperature

  • 2-4 Tbsp elderflower cordial to taste


 
 

Assembly:



  • elderflower cordial/syrup


 
 

INSTRUCTIONS

For full instructions you can go to livforcake.com.