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Recipes > Cakes > Lemon Elderflower Cake

Lemon Elderflower Cake

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I have been intrigued with the royal family since watching Victoria on PBS. Prior to last year’s royal wedding, I read about the baker of this marvelous cake and decided I’d try making one. After hearing that Elderflowers didn’t grow in the US, I searched the internet to find the syrup, which has a citrusy almost wild flavor. I found it at IKEA so I didn’t even have to order it. I have since found the bushes growing wild in Indiana.

Ingredients

Cake:
  • 1 box Duncan Hines Golden Yellow Cake Mix
  • 3 eggs
  • ¾ cup butter – softened (1 ½ sticks)
  • 6 oz. whole milk
  • 2 oz. fresh lemon juice
  • zest of one lemon
  • 2 tsp. lemon extract
  • Elderflower Syrup (found at Ikea)
  • 1 cup jarred lemon curd
Frosting:
  • ½ cup softened butter (1 stick)
  • 1 lb. powdered sugar
  • 4 Tbsp. Elderflower Syrup

Directions

  1. Preheat oven to 350. Butter and flour 2 8"/9" pans. Beat first 7 ingredients with mixer low 30 seconds. Beat high 2 minutes.
  2. Divide batter and bake approximately 30 minutes. Test w/ toothpick. Let cool in pans for 10 minutes. Invert pans and let cool completely.
  3. Brush layers with Elderflower syrup. Spread 1 cup lemon curd between top & bottom layer.
  4. Beat frosting ingredients on high until fluffy. With a very thin coat of frosting, cover entire cake, refrigerate until ready to frost & decorate. Remove from refrigerator & frost completely & decorate for the occasion.