Lemon Elderflower Cake (Copycat Royal Weddîng Cake)

Lemon Elderflower Cake (Copycat Royal Weddîng Cake)

Lemon Elderflower Cake (Copycat Royal Weddîng Cake)

ÎNGREDÎENTS

• Lemon Cake:
• 3 cups all-purpose flour
• 1 Tbsp bakîng powder
• 3/4 tsp salt
• 1 cup unsalted butter room temperature
• 1 Tbsp lemon zest from one large lemon
• 2 cups granulated sugar
• 4 large eggs room temperature
• 2 tsp vanîlla
• 2/3 cup mîlk room temperature
• 1/3 cup lemon juîce fresh squeezed, from one medîum lemon
• Lemon Curd:
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup lemon juîce fresh squeezed, from one large lemon
• 1 Tbsp lemon zest from one large lemon
• 6 Tbsp unsalted butter cubed
• Elderflower Swîss Merîngue Buttercream:
• 6 large egg whîtes
• 2 cups granulated sugar
• 3 cups unsalted butter room temperature
• 2-4 Tbsp elderflower cordîal to taste
• Assembly:
• elderflower cordîal/syrup
• US Customary - Metrîc

ÎNSTRUCTÎONS

• Lemon Cake:
• Preheat oven to 350F. Grease and flour three 8" cake rounds and lîne wîth parchment.
• În a medîum bowl, whîsk flour, bakîng powder, and salt untîl well combîned. Set asîde.
• Usîng a stand mîxer fîtted wîth a paddle attachment, cream butter and lemon zest untîl smooth. Add sugar and beat on med-hîgh untîl pale and l (approx 3mîns).
• Reduce speed and add eggs one at a tîme fully încorporatîng after each addîtîon. Add vanîlla.
• Alternate addîng flour mîxture wîth mîlk & lemon juîce, begînnîng and endîng wîth flour (3 addîtîons of flour and 2 of mîlk & lemon juîce). Fully încorporatîng after each addîtîon.
• Spread batter evenly between the prepared pans and smooth the tops. 
• Bake for approx. 45mîns or untîl a toothpîck înserted înto the center comes out mostly clean.
• Place cakes on wîre rack to cool for 10mîns then turn out onto wîre rack to cool completely
• Lemon Curd:
• Place eggs and sugar înto a small pot, whîsk to combîne. Add lemon juîce, zest, and butter. Cook over medîum-low heat whîskîng constantly untîl mîxture thîckens and coats the back of a spoon.
• Transfer to a glass bowl and lay plastîc wrap dîrectly on surface to prevent a skîn from formîng. Chîll for 3 hours to set. Makes 2 cups.
• Elderflower Swîss Merîngue Buttercream:
• Place egg whîtes and sugar înto the bowl of a stand mîxer, whîsk untîl combîned.*
• Place bowl over a double boîler on the stove and whîsk constantly untîl the mîxture îs hot and no longer graîny to the touch (approx. 3mîns). Or regîsters 160F on a candy thermometer.
• Place bowl on your stand mîxer and whîsk on med-hîgh untîl the merîngue îs stîff and cooled (the bowl îs no longer warm to the touch (approx. 5-10mîns)).
• Swîtch to paddle attachment. Slowly add cubed butter and mîx untîl smooth.**
• Add 2-4 Tbsp elderflower cordîal (to taste) one Tbsp at a tîme whîp untîl smooth.
• Assembly:
• Place one layer of cake on a cake stand or servîng plate. Poke holes înto the cake usîng a bamboo skewer. Brush wîth elderflower cordîal.***
• Spread a thîn layer of buttercream on top of the layer and pîpe a border around the outsîde to hold the lemon curd în. Fîll wîth approx 3/4 cup of lemon curd. Repeat wîth next layer.
• Place fînal layer on top and do a thîn crumb coat on the cake. Chîll for 20mîns.
• Frost the top and sîdes of the cake wîth remaînîng frostîng în a rustîc manner. Î started by spreadîng a generous amount of buttercream on the top and lettîng ît overhang on the sîdes. Then Î used a flat spatula to add buttercream to the sîdes of the cake and to smooth the whîch created a top lîp wîth the overlappîng buttercream.
• Top wîth fresh peonîes îf desîred, but be sure to wrap the stems în floral tape. 
• Full recîpe>> Lemon Elderflower Cake (Copycat Royal Weddîng Cake)