lemon elderflower cake recipe (aka royal wedding cake).
This week, it was announced that Violet Bakery in London will be making Prince Harry and Meghan Markle's lemon elderflower wedding cake. Bakery owner Claire Ptak is from Northern California and was formerly the pastry chef at Chez Panisse before moving to London and opening Violet in 2010.
I'm a huge fan of elderflower, and wanted to give the cake a try. I had a really hard time finding a recipe that wasn't in European measurements, so I loosely adapted my recipe from a few sites. Despite the experimental baking process, it actually turned out really well! This is a great cake for people who don't like overly sweet flavors. The floral and citrus balance each other out perfectly, and because of it's brighter flavor, it could definitely be served for breakfast or brunch. Here's the recipe!
Lemon Elderflower Cake
- 1.5 cups unsalted butter
- 3 cups granulated sugar
- 5 large eggs
- 2 Tbs St. Germain
- 1 Tbs lemon zest
- 3 cups cake flour
- 1 cup elderflower tonic water
- 1 tsp salt
- 1.5 tsp baking powder
- 3 cups powdered sugar
- 2 Tbs St. Germain
- 2 tsp lemon zest plus 2 Tbs fresh lemon juice (plus some extra zest for topping)
- Preheat oven to 350°F. Beat butter on medium speed with an electric stand mixer until creamy. Gradually add sugar, and beat until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Stir in St. Germain and lemon zest.
Add flour and tonic water alternately to butter mixture, beginning and ending with flour, beating on low speed just until blended after each addition. Add salt and baking powder and mix thoroughly.
Pour batter into 2 greased 9x5 loaf pans. Bake for ~45 minutes, or until an inserted toothpick comes out clean.
Let cool for ~20 minutes, then remove from loaf pans and let cool completely (if you don't have a wire cooling rack, parchment paper works great).
Pour icing ingredients into a large bowl and whisk until combined into icing consistency. Pour icing into ziplock bag and cut one corner. Drizzle icing over cake. Sprinkle extra lemon zest on top. Serve sliced.