I’m going to be honest – I’m not one of those crazy obsessed royal family people. I tend to feel bad for them — the way they have to be in the public spotlight all of the time and stand up hours after giving birth to wave at people when all I know Kate wants to do is sit on an icepack and sip on some wine. I can totally get behind making a version of Kensington Palace’s Royal Wedding Cake though. This lemon elderflower cake is a perfect mixture of tart from the lemon curd, sweet from the elderflower syrup and St. Germain, and more mellow from the mild whipped cream frosting. It’s pretty awesome…and perfect for a spring day.
Fun fact: Look how many ingredients the Kensington Palace bakers are using for Saturday’s wedding cake:
200 Amalfi lemons
500 organic eggs from Suffolk
44 lbs of butter
44 lbs of flour
44 lbs of sugar
10 bottles of Sandringham Elderflower Cordial
I’ve made some modifications to the original cake recipe. Instead of the lemon buttercream frosting the original recipe calls for, I’ve used my own lemon curd. You can see my blog post from this here. Tradition dictates a white frosting for the Royal couple — and I’ve used a light but still “frostable” whipped cream frosting. I think Meghan and Prince Harry have opted for a Swiss meringue buttercream frosting. And they use Amalfi lemons. I used lemons from the Giant.
White Cake Layer Ingredients
- 3 1/2 cups cake flour, sifted
- 2 1/3 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine grain sea salt
- 3/4 cup unsalted butter, cold and cubed
- 1 1/2 cups whole milk at room temperature
- 2 teaspoons lemon extract
- zest of one lemon
- 7 lightly beaten egg whites, at room temperature
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup elderflower liqueur (such as St. Elder or St. Germaine)
Lemon Curd Ingredients
- 2 cups (1 pint) Heavy Whipping Cream
- 1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
- 1/3 cup of Powdered Sugar
Make the whipped cream frosting:
Pro-tip: Put your stainless steel mixing bowl in the freezer for at least an hour prior to making the frosting!
Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until soft peaks form.
Alternate adding the pudding mix and the powdered sugar and continue mixing. Watch the frosting carefully as it will set pretty quickly. If it gets too thick add a little bit of milk (1 teaspoon at a time).