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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.
