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Lemon and elderflower wedding cake

May 12, 2018 by Lucy Parissi 22 Comments

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lemon and elderflower wedding cake

Looking for the perfect cake to celebrate Prince Harry and Meghan Markle’s upcoming nuptials? This lemon and elderflower tiered cake is worthy of a Royal wedding!

Lemon and elderflower wedding cake

Seems like most of the world is totally swept up with the excitement of Prince Harry and Meghan Markle’s royal wedding – only a week away at the time of posting this lemon and elderflower cake recipe!

Harry and Meghan, ever the royal rebels, have chosen an unconventional flavour for their wedding cake: lemon and elderflower. Unconventional because, in the UK at least, traditional wedding cakes are tiered fruitcakes, although I would say these days fruitcake is definitely an old-fashioned choice.

When I got married, I had a row with my mother because I chose – shock horror! – chocolate for my wedding cake flavour. It wasn’t even chocolate cake, but a type of chocolate mousse gateaux.

Bear in mind I got married on a Greek island and had limited choices when it came to my patissier. I can tell you it was totally delicious and my guests all went back for seconds, so take that mum.

But my wedding was modest by everyday standards, let alone Royal standards. I think that’s partly why we are all so fascinated by Prince Harry and Meghan Markle’s wedding, it’s a joyous event at a global scale. 

And we have been lapping up all the little details that have been announced, the Royal wedding cake flavour being of particular interest to all keen bakers everywhere.

This lemon and elderflower layer cake is worthy of a Royal wedding!

Lemon and elderflower seems a very appropriate choice for a spring wedding, even a Royal one. The flavours are quite subtle though, especially the elderflower. You can use elderflower cordial or elderflower liqueur if you don’t mind adding a little buzz to your cake.

I created a tiered cake which consists of a 23cm/9in base and a smaller 15cm/6in cake for the second tier. You can choose whether to make a tiered cake or not, as you will see I have split the recipes below.

I chose to use a mascarpone frosting for my royal wedding cake – simply because this is very much an accessible choice for most people. An Italian buttercream would be a more stable choice for a wedding cake however. 

You can hop on to the chocolate cake with blackberry buttercream and adjust the buttercream recipe I used there, replacing the blackberry syrup with elderflower cordial and lemon juice.

Decorating the cake with fresh flowers is the easiest way to create wow factor, just make sure you use unsprayed flowers or edible flowers. A big shout out to Jo of Beards and Daisies for supplying the most beautiful flowers.

Fresh flowers for decorating the cake

How to make a lemon and elderflower wedding cake

I used my favourite cake recipe here, one that uses the reverse creaming method. It ensures a tender crumb and it’s super easy to make in a food processor or a stand mixer using the paddle attachment. For a video demonstrating the cake recipe take a look at my vanilla layer cake with blackberry buttercream.

The dry ingredients are mixed together first to combine. The butter is added next and pulsed until you have a sandy texture. Eggs are added next and mixed in – this would be a good spot to scrape the bottom and sides of the bowl.

Finally you add the milk and lemon zest and process/mix until the batter is completely smooth. Definitely scrape the bottom and sides of the bowl and mix again so that everything is mixed in evenly.

How to make a the cake step by step

I have added A LOT of lemon zest to bring out the lemon flavour and also brushed the layers with a lemon syrup. If you want a stronger lemon taste, you can add some lemon curd between the layers, just make sure it is within a border of mascarpone frosting so that it doesn’t leak out.

The bottom tier is baked in one 23cm/9in springform cake tin and then sliced in half. The easiest way to do this is with a cake leveller and a serrated knife, but make sure the cake has cooled down completely first.

You can use the smaller cake recipe to create 12 cupcakes instead of a layer cake. Fill the cupcake cases 2/3 of the way and bake for 20 minutes. Use the elderflower mascarpone frosting or your favourite frosting.

Lemon and elderflower cupcakes

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This lemon and elderflower layer cake is worthy of a Royal wedding!

Lemon & elderflower layer cake (top tier)

Lucy Parissi | Supergolden Bakes
Looking for the perfect cake to celebrate Harry and Meghan’s upcoming nuptials? This lemon and elderflower layer cake is worthy of a Royal wedding! This recipe makes 3x15cm (6in) cake layers and a generous amount of frosting.
4.42 from 17 votes
Print Rate
Course: Cake
Keyword: Lemon and elderflower layer cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 3 3x15cm (6in) layers

Ingredients

For the cake

  • 165 g | 5.8oz plain all purpose flour
  • 165 g | 5.8oz caster sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g | 3.5oz cold unsalted butter cubed
  • 2 medium eggs
  • 100 ml | 3.5 fl oz whole milk mixed with 1 tbsp lemon juice
  • zest of 3 unwaxed lemons

Lemon syrup

  • 100 g | 3.5oz sugar
  • 100 ml | 3.2ml lemon juice

Elderflower mascarpone frosting

  • 450 g | 1lb mascarpone
  • 200 g | 7oz icing sugar
  • 100 g | 3.5oz double heavy cream
  • 4-6 tbsp elderflower cordial

Instructions

  • Preheat the oven to 180C | 350F. Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
  • Add the flour, sugar, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Add the cubed butter and pulse until the mixture resembles breadcrumbs.
  • Add the eggs and pulse again until mixed in.
  • Add the milk and lemon zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
  • Divide the batter into the prepared tins and bake for 20-25 minutes. The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
  • Leave to cool in the tins for 10 minutes and then turn out onto a cooling rack.
  • Make the lemon syrup: combine lemon and sugar in a saucepan and stir over low heat until sugar dissolves completely. Transfer to a bowl or jar. Brush the cakes with the syrup while it is still a bit warm.
  • Make the frosting. Put the icing sugar and cream into the bowl of your stand mixer and stir together to combine.
  • Add the mascarpone and mix on low speed and then maximum speed for about a minute until fluffy.
  • Add the elderflower cordial and scrape the bottom and sides of the bowl. Mix again on maximum speed until the frosting holds firm peaks.
  • Transfer frosting to a piping bag fitted with a round tip and pipe over the cake layers. Sandwich together and then frost the top and sides, using a palette knife and side scraper to smooth the frosting. I wanted a naked cake effect so the sponge is visible through the frosting.
  • Chill in the fridge if you are using as a top tier otherwise decorate with flowers or frosting and serve.

Notes

You only need one batch of lemon syrup if making the tiered cake.
You can use this recipe to make 12 cupcakes. Divide the batter between 12 large cupcake cases and bake for 20 minutes.
If you serve this cake on its own you will get about 8 slices.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
This lemon and elderflower layer cake is worthy of a Royal wedding!

Lemon and elderflower layer cake (bottom tier)

Lucy Parissi | Supergolden Bakes
Looking for the perfect cake to celebrate Harry and Meghan’s upcoming nuptials? This lemon and elderflower layer cake is worthy of a Royal wedding! This recipe makes 1 23cm (9in) cake which is then sliced in half.
4.70 from 10 votes
Print Rate
Course: Cake
Keyword: Lemon and elderflower layer cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 23cm (9in) layer

Ingredients

For the cake (bottom tier)

  • 350 g | 12.3oz | 2 3/4 cups plain all purpose flour
  • 330 g | 11.6oz | 1 2/3 cups caster sugar
  • Zest of 3 lemons
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 large eggs
  • 200 g | 7oz | 3/4 cup + 1 heaped tbsp cold unsalted butter cubed
  • 200 ml | 7fl oz | 3/4cup + 2 tbsp whole milk
  • 1 tbsp lemon juice

Lemon syrup

  • 100 g | 3.5oz sugar
  • 100 ml | 3.2ml lemon juice

Elderflower mascarpone frosting

  • 450 g | 1lb mascarpone
  • 200 g | 7oz icing sugar
  • 100 g | 3.5oz double heavy cream
  • 4-6 tbsp elderflower cordial

Instructions

  • Preheat the oven to 170C | 340F. Spray 1 23cm (9in) springform cake tin with cake release and line the bottom with baking paper.
  • Add the flour, sugar, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Add the cubed butter and pulse until the mixture resembles breadcrumbs.
  • Add the eggs and pulse again until mixed in, scraping the bowl as needed.
  • Add the milk, lemon juice and zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
  • Divide the batter into the prepared tins and bake for 50 mins - 1 hour. The cake is ready when springy to the touch and a skewer inserted in the centre comes out clean.
  • Leave to cool in the tin for 10 minutes and then turn out onto a cooling rack. Cool completely then level the cake (if needed) and carefully slice in half using a large serrated knife.
  • Make the lemon syrup: combine lemon and sugar in a saucepan and stir over low heat until sugar dissolves completely. Transfer to a bowl or jar. Brush the layers with the syrup while it is still a bit warm.
  • Make the frosting. Put the icing sugar and cream into the bowl of your stand mixer and stir together to combine.
  • Add the mascarpone and mix on low speed and then maximum speed for about a minute until fluffy.
  • Add the elderflower cordial and scrape the bottom and sides of the bowl. Mix again on maximum speed until the frosting holds firm peaks.
  • Transfer frosting to a piping bag fitted with a round tip and pipe over the cake layers. Sandwich together and then frost the top and sides, using a palette knife and side scraper to smooth the frosting. I wanted a naked cake effect so the sponge is visible through the frosting.

For a tiered cake

  • Chill the cake in the fridge until firm and then position the smaller cake in the centre of the base layer. Decorate with fresh flowers, lemon slices or extra frosting.

Notes

If you are making a tiered cake you only need one batch of the lemon syrup.
This recipe will yield 12-14 slices as a single tier.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

 

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Comments

  1. Becki Gascoyne says

    April 19, 2021 at 3:22 pm

    I tried baking this this afternoon, but the cake sank in the middle. Sadly i don’t have a big enough food processor, or stand mixer to make the cake in the reverse creaming method – so wondered whether doing it the usual way round may have caused this? Because i did it a different way round to the recipe, I also wasn’t sure when to add the milk – so added it at the end after the flower – would that cause a problem. Admittedly I may just have been that i over mixed it and got too much air in.
    I’m trialing it for my friends wedding cake, and the recipe looks lovely so would like to get it right. I made the Italian buttercream -which is AMAZING! Just need to get the cake right now!

    Reply
    • Lucy Parissi says

      April 20, 2021 at 2:44 pm

      Hi Becki – yes this recipe is intended to be made with the reverse creaming method and won’t work if you try it a different way. Do you have a hand mixer? It would work that way. Feel free to message me on Instagram @supergolden88

      Reply
      • Becki says

        April 22, 2021 at 8:26 pm

        Thanks so much for your reply. I’ve dropped you a message on Instagram 😊

        Reply
  2. Karen Murray says

    October 08, 2019 at 4:06 pm

    Can I use self raising flour instead of plain flour and leave the bicarbonate of soda.

    Reply
    • Lucy Parissi says

      October 08, 2019 at 4:24 pm

      Hi Karen, I am afraid I haven’t tested the recipe with self raising flour so I cannot guarantee it will work as well. For best results follow the recipe as it is.

      Reply
  3. Sarah Magorian says

    August 14, 2019 at 2:05 pm

    Hi,
    I’m looking to make this recipe for a two tiered wedding cake a 6” top and 9” bottom.
    It’s my first time making a wedding cake and it’s for my mother in law!
    I’ve made the 6” tier today to practice and the batter only really made just enough to half fill a 6” tin just!
    Is it me or do I need to adjust the recipe for a tiered cake?
    Xx

    Reply
    • Lucy Parissi says

      August 14, 2019 at 4:08 pm

      Hi Sarah, the recipe for the top tier should make enough for three 6in *thin* layers using three shallow 6in tins. If you have made in a deep tin you might need to slice it in half/thirds.
      It’s always a good idea to practice – and taste! – the cake to make sure you are happy with it. I am not sure exactly what type of tin you are using but if you are worried about having enough batter you can always double the recipe for the *top tier* and divide into your cake tins. Any extra can be made into cupcakes.

      Reply
      • Sarah says

        August 14, 2019 at 4:28 pm

        Thank you so much for replying. It’s my first big proper cake so want to get it as perfect as I can. I’m a bit of a perfectionist. The tin I was using was a lakeland deep 18cm so that might of been why then.
        It came out ok and my husband said it tasted delicious. Just wasn’t very deep but I’ve now realised it’s the tin ha ha.

        Reply
        • Lucy Parissi says

          August 14, 2019 at 5:58 pm

          Glad you liked it Sarah! If you have bigger tins I would definitely use the recipe for top tier, doubled.

          Reply
  4. Liz says

    May 16, 2019 at 12:45 pm

    I made this cake and it was delicious. I want to make it for a three tier wedding cake. I noticed that the 9inch is not 1.5 of the 6 inch recipe.
    I’d like to make a 6, 8 and 10 inch. How should I convert the measurements? I appreciate the help as I’m a home baker making my first big cake! Thanks

    Reply
    • Lucy Parissi says

      May 16, 2019 at 2:56 pm

      Hi Liz, I will need to have a think about this as I am not used to converting measurements for tiered cakes if I am honest. I would be inclined do triple the 9inch recipe which should give you enough batter for your three layers plus some spare to bake into cupcakes for taste testing purposes (or maybe a spare layer provided you have enough tins). I hope that makes sense /helps and I would LOVE to see your cake if you end up baking it.

      Reply
  5. Caroline says

    May 25, 2018 at 9:01 am

    Hello, made the top tier cake but am sure it had desiccated coconut in the ingredients last time I made it? Has the recipe changed slightly? If so could you remind me how much coconut was in the original. Many thanks

    Reply
    • Lucy Parissi says

      May 25, 2018 at 12:29 pm

      Hi Caroline – I removed it from the list of ingredients as it was there in error. Although you could add it (with the other dry ingredients) if you wanted to, it would not change the overall texture or taste of the cake.

      Reply
  6. Megan @ MegUnprocessed says

    May 18, 2018 at 4:48 am

    This cake is gorgeous! Bravo!!! I’m really curious to taste this flavor combo!

    Reply
  7. Marilyn says

    May 17, 2018 at 9:11 pm

    4 stars
    Definitely going to try this, but I see that you have coconut in the list of ingredients for the top tier, but I don’t see where you incorporate it into the cake. Is it used as decoration?

    Reply
    • Lucy Parissi says

      May 18, 2018 at 2:55 pm

      Hi Marilyn – this must be a mistake on my part. Although you could add it if you wanted to! I will edit x

      Reply
  8. Jocelyn (Grandbaby Cakes) says

    May 14, 2018 at 8:37 pm

    This is a gorgeous cake! Meghan and Harry would be lucky to have it!!

    Reply
    • Lucy Parissi says

      May 16, 2018 at 7:16 pm

      I think they probably would go for something a bit more grand! 😉

      Reply
  9. Kate - gluten free alchemist says

    May 14, 2018 at 10:22 am

    Sounds perfect! I am assuming of course that you got the royal commission for the cake?! If not….. they are truly missing out. This looks divine.
    I’m all for alternative wedding cakes….. fruit is so yesterday! I too had a chocolate cake at my wedding…… It got some raised eyebrows from the parents sure….. but they certainly didn’t refuse a slice (or three….)!

    Reply
    • Lucy Parissi says

      May 14, 2018 at 11:38 am

      I have no idea why my mom got so upset I think she wanted a WHITE cake. I wanted the tastiest option! I am sure I would have been much more opinionated had I been married post blog!

      Reply
      • Kate - Gluten Free Alchemist says

        June 15, 2018 at 8:23 pm

        I agree…. Tasty wins over any day xx

        Reply
  10. 2pots2cook says

    May 14, 2018 at 4:38 am

    5 stars
    I do !

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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