Spring is an ideal time to use fresh ingredients from the garden like elderflower and lemon to prepare the best refreshing dessert. And the British royal wedding cake was not any different than that. Megan and Harry had the perfect wedding cake with a delicious flavor of simple ingredients that made it rich and unforgettable. Now, you can try it at home. Prepare this amazing lemon and elderflower cake and surprise your family or friends with a royal dessert. Don’t forget to serve it with a cup of English tea or celebrate the love with Champagne. Here is the recipe:
- 250 grams’ butter, softened
- 230 grams’ caster sugar
- 4 large eggs
- 240 grams self-rising flour, sifted
- Finely grated zest from 1 lemon
- Freshly squeezed juice from 1 lemon
- 100 ml Belvoir Elderflower Cordial (or 55 ml elderflower syrup)
- 2 tablespoons granulated sugar
- Preheat the oven to 350°F/180°C/Gas Mark 4. Grease and line a 20 cm round and deep tin with baking parchment.
- In a large bowl, place the sugar, butter, and lemon zest. Use an electric whisk to beat the sugar and butter together until pale and fluffy. Gradually apply the eggs, beating well between additions and putting 2 tablespoons flour with the last egg (in order to prevent curdling).
- Then, sift over the rest of the flour and pour 2 tablespoons hot water. Add the lemon zest and combine. Apply the prepared tin and bake for 40 to 48 minutes or just until it’s shrinking away from the sides of the pan. A tester inserted in the center should come out clean. Remove and cool in the tin for 5 minutes.
- Squeeze the lemon juice (sieve to remove the bits) stir in the cordial. Using a skewer prick the cake all over. Pour over the syrup and sprinkle over the sugar.
- Alternatively, you can decorate the top with a glaze made from lemon juice and icing sugar. Add edible flowers.
- Allow to cool completely and then remove the cake from the tin. Top with whipped cream and decorate with fresh elderflowers and lemon slices (if desired). Slice and serve.