Wedding Cakes
The Ultimate Royal Wedding Cake: Lemon and Elderflower Recipe
Inspired by the iconic nuptials at Windsor, this cake features a delicate lemon-infused sponge soaked in fragrant elderflower syrup. It is layered with zesty lemon curd and finished with a silky Swiss meringue buttercream for a truly sophisticated British finish.
- Prep
- 90 min
- Cook
- 60 min
- Serves
- 24
- Level
- Advanced
- Per serving
- 645 kcal
Method
Preheat your oven to 160C (fan) and grease three 8-inch round cake tins, lining the bases with greaseproof paper.
In a large bowl or stand mixer, cream the softened butter and caster sugar together until the mixture is pale, light, and fluffy.
Gradually add the eggs one at a time, beating well between each addition. If the mixture starts to curdle, add a tablespoon of the flour.
Gently fold in the lemon zest and the sifted self-raising flour using a large metal spoon to maintain the air in the batter.
Divide the batter equally between the three tins and level the tops. Bake for 35-40 minutes until a skewer comes out clean and the cakes spring back when touched.
While the cakes are baking, prepare the syrup by mixing 100ml of elderflower cordial with 50ml of lemon juice. Once the cakes are out of the oven, prick them with a cocktail stick and pour the syrup over the warm sponges.
To make the Swiss meringue buttercream, whisk the egg whites and 400g caster sugar in a heatproof bowl over a pan of simmering water until the sugar has dissolved and the mixture is hot to the touch. Remove from heat and whisk with an electric mixer until a stiff, glossy, cool meringue forms.
Slowly add the cubed butter to the meringue, whisking constantly until smooth and thick. Whisk in the remaining 50ml of elderflower cordial at the end.
Assemble the cake by placing one sponge on a cake board. Spread a layer of buttercream and a swirl of lemon curd. Repeat with the second layer. Top with the final sponge.
Cover the entire cake in a thin 'crumb coat' of buttercream, chill for 30 minutes, then apply a final smooth layer of buttercream. Decorate with fresh, non-toxic flowers like peonies or roses.
Notes
Ensure all ingredients, especially the eggs and butter, are at room temperature to prevent the sponge batter from curdling.
When making the Swiss meringue buttercream, ensure the bowl is completely grease-free or the egg whites won't peak.
Use a high-quality elderflower cordial (like Bottlegreen) for the most authentic and floral flavour profile.
If the buttercream appears to curdle when adding butter, just keep whisking; it will eventually emulsify and become smooth.
