The Royal Wedding is a week from Saturday and if you aren’t already in the mood to watch this special occasion, this cake might get you there. This wedding not only represents the youngest son, Prince Harry, getting married, but the fact that an American is going to be a princess. I can’t tell you how excited I am to see a divorced, Hollywood starlet, African-American woman take the ranks in British Royalty – it really gives me hope for the future.
Rumor has it, the cake has been ordered from a local bakery in London – Violet Bakery. The California born baker has been featured on Meagan Markle’s former blog, Tig (after Tignanello wine). Chef Claire Ptak has been featured in numerous magazines, papers and online sources claiming the royal couple has requested a Lemon Elderflower Cake. So in the spirit of the wedding, I thought I would provide you with a home-baked version you can make for the special day.
Elderflower Cordial is a liqueur made from, yes – elderflowers and smells of a sweet garden. It can be found at most specialty liquor stores and online. The mix of this aperitif with lemon is a nice combination, especially in baked goods – it offers a delicate spring touch.
In this recipe, I use both zest and juice of a whole lemon, along with the elderflower cordial to create a delicate citrusy cake that any celebration would enjoy. The filling and frosting are made from lemon curd and whipped cream – you can make lemon curd from scratch (which I always recommend), or pick up a jar at your local grocery.
I wish the royal couple nothing, but happiness and a wonderful future together and don’t forget to wear your fascinator ladies. Cheers to the Crown!
1 stick room temperature butter
1 cup granulated sugar
2 tablespoons elderflower cordial
zest of 1 lemon
1 2/3 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
juice of 1 lemon
1/2 cup lemon juice
2 teaspoons lemon zest
1/2 cup granulated sugar
5 tablespoons butter
1 cup heavy cream
(Makes 6-inch cake)
1. Preheat oven to 350 degrees. Butter and flour 6 x 4 inch cake pan. In a stand mixer, cream together butter and sugar for 3 minutes. Scrape down sides of bowl and add elderflower cordial and lemon zest, mix again on high for 1 minute. Add eggs and mix for 2 minutes. Add flour, baking powder and salt and mix on low for 30 seconds. Squeeze in juice of lemon, mix for 30 seconds.
2. Remove bowl and stir by hand until all ingredients are incorporated. Pour batter into prepared pan and bake for 45-55 minutes, or until toothpick comes clean.
3. Remove cake from oven and cool in pan for 20 minutes. Loosen around perimeter with knife and invert onto a rack to cool for an hour. While cake is cooling, prepare lemon curd. In a saucepan, add lemon juice, zest, sugar and egg, whisk. Add butter to pan and turn heat to medium-low. Cook until thickened, about 6-8 minutes, while whisking. Pour into bowl and place plastic wrap onto surface. Chill in refrigerator.
4. Slice off 1/2 inch of cake to level, and cut cake in half. Place half onto a cake stand. In a bowl, whip heavy cream until stiff peaks, about 4 minutes. Add half cooled lemon curd to whipped cream, stir. Dollop 1/2 lemon cream on top of cake and spread to edges. Place second half of cake on top, and dollop additional lemon cream. Top with fresh flowers, if desired. Store in refrigerator until ready to serve. Enjoy!