Table of Contents
Elderflower infused lemon cake layers with lemon curd and elderflower buttercream. Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth.
In partnership with HELLO! magazine, Dr. Oetker and celebrity baker Juliet Sear teamed up to create a delectable lemon and elderflower cake for one lucky couple who tied the knot the day before the royals on 18th May in Windsor. Annie Laffan, originally from Hexham, and Thomas Best, from Haverfordwest, exchanged vows at the Macdonald Windsor Hotel.
The cake consists of lemon infused cake layers, an elderflower syrup, lemon curd, and an elderflower Swiss meringue buttercream. Maybe I’m living under a rock (likely) but I actually hadn’t heard of elderflower until recently.
Once baked place the cake onto a wire rack to cool. 7. While the cakes are baking, make the drizzle by placing the lemon juice, water, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved completely. 8.
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