I’m beyond excited to share this lemon elderflower cake recipe! Not surprisingly, my favorite detail about the Royal wedding happing in May is the cake! A very lucky native California baker, now London-based, Claire Ptak has been hired to bake a lemon elderflower cake for the celebration. The flavor combination sounded so fresh and springy to me, I had to try one for myself! Elderflower is a small white flower that blooms in the summer. It has a warm floral flavor. The flowers can be pretty hard to find fresh during the year. Instead, we used St-Germain which is an elderflower liquor that’s easily available at most liquor stores. To garnish the cake, I bought dried organic elderflowers on Etsy. They were perfect to sprinkle over the top of our lemon elderflower cake!
This cake literally reminds so much of something you would taste at a wedding! It’s a classic white lemon cake with an elderflower lemon curd in the center and an elderflower meringue buttercream frosting. The cake is moist and the lemon and elderflower flavors are present in every bite! They’re not overpowering, but just right.
The buttercream meringue is one of my favorite frosting recipes. It’s light in texture and flavor and the consistency is creamy and whipped! It’s really so good!!
Once the cake is baked and cooled, remove it from each pan and spread a layer of the lemon curd on one layer. Then stack them and continue frosting with the buttercream.
Sift together flour, baking powder and salt and set aside.
Beat the butter and sugar on high until light and fluffy and add in lemon zest.
Using a fork whisk egg whites, milk and extract together in a bowl.
Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
Prepare two 8 inch round cake pans with butter and parchment paper.
Pour the batter evenly into the pans and bake in a preheated 350 degree oven for 30 minutes.
Do you not over bakes or they will become dry.
Mix 1 cup lemon curd with 3 teaspoons elderflower liqueur to spread in the middle of the cake when it's cooled.
Add the sugar and the egg whites into a heatproof mixing bowl.
Fit the bowl over a pan of simmering water.
Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
With the whisk attachment, transfer to a mixing bowl and beat eggs on medium speed until cooled and thicker for about 5 minutes.
Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
On medium speed, add in the lemon juice and elderflower liqueur.
If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!