LEMON ELDERFLOWER CAKE (COPYCAT ROYAL WEDDING CAKE)


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.

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