This Lemon Elderflower Cake is my copycat version of the royal wedding cake! Elderflower infused lemon cake layers with lemon curd and elderflower buttercream.
I am so excited to share this cake with you today, as it’s my version of Prince Harry and Meghan’s wedding cake. This Lemon Elderflower Cake was heavily inspired by Claire Ptak at Violet Cakes in London, who made the actual royal wedding cake for the couple.
I found out about the flavors shortly before the wedding, and was inspired to create my own version of it. Any excuse to make a cake and try something different, right??
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. I was actually shocked to find elderflower cordial in the first grocery store I checked. Usually I’m traipsing all over the city and back to find certain ingredients, only to give up and order them online, so to see it right there on the grocery store shelf was nothing short of a miracle.
Elderflower cordial is very floral, with an almost citrusy aftertaste. It goes really well with lemon, and is just perfect for the spring/summer season.
For the lemon cake, I used the same recipe I used for my Lemon Blueberry Cake, but scaled it up for slightly thicker layers. For the lemon curd, I modified a recipe we used in pastry school (it’s SO good omg). Be sure to check out my tutorial for How to Make Lemon Curd. Those went off without a hitch, but I made a couple of mistakes working with the elderflower cordial.
Initially, I made an elderflower syrup by bringing 1/4 cup water and 1/4 cup sugar to a boil before stirring 2 Tbsp of elderflower cordial into it. This tasted delicious, but once used on the cake, the elderflower was overpowered by the lemon flavors. The cordial itself is actually already a syrup (since you’d need to dilute it to use in drinks, etc.) so I should have just used it straight up. You can choose to do it either way though.
Speaking of drinks.. as I was working on this Lemon Elderflower Cake, I found out there’s actually an elderflower liqueur too! What to do?! You know I love to booze up my cakes here and there, so I was so tempted to try this instead. A quick Google search led me to a $50 price tag though… yikes.
Nevertheless, I set out to find it. I didn’t really try that hard though: I checked one liquor store and they didn’t have it, so I decided to move on. I already had the cordial, and I didn’t need to spend money on liqueur that will literally just sit in the cabinet after (I pretty much only use it for baking).
The second issue I had with the elderflower is that, in typical Olivia fashion, I forgot to put it in the buttercream!! Thankfully, I realized this after the crumb coat, so I added it in then. There’s lemon curd between the layers instead of buttercream, so it wasn’t too bad, but STILL. I need to be more organized. I always write down the recipe, but never actually refer to it while making the frosting!
How much elderflower you add to the buttercream is really to your taste. I found it to be quite subtle, but some can find it overpowering. However much you add, be sure to do it slowly (1 Tbsp at a time) and stop if it feels like you’re affecting the texture of the buttercream. I’ve been able to add up to 1/4 cup of liquid to buttercream without affecting it, but just something to be aware of.
I waited until after the wedding to make the cake, as I wanted to see how it was decorated so I could emulate that as much as possible.
There’s a lot of mixed feelings out there about the cake, but I think it looks beautiful. I love the rustic elegance to it — the juxtaposition of the ornate gold stands with the rustic flowers and frosting.
Decorating this cake was fairly simple. It was SUCH a relief to not have to worry about perfectly smooth frosting and sharp edges. It really was one of the easier cake frosting techniques I’ve tried. To be fair though, it’s possible I totally lucked out and it just worked on the first go around. I am super pleased with the results.
I was also lucky enough to find peonies in the exact color I was looking for. In the first flower shop I went into!! High fives all around. I ended up spending $60 on peonies though, which is sort of ridiculous. Good thing I passed on the liqueur!
Overall, this Lemon Elderflower Cake turned out better than I expected, both in flavor and aesthetic. It was easy to decorate, and I think it looks stunning. I can see why Harry and Meghan chose this style and flavor combo for their special day.
Looking for more Lemon Desserts?
- Lemon Blueberry Cake
- Lemon Cake
- Mini Meyer Lemon Loaves
- Lemon Poppy Seed Bundt Cake
- Meyer Lemon Bundt Cake
Tips for making this Lemon Cake with Elderflower:
- I recommend not diluting the elderflower cordial for the cake layers too much (or at all), or you’ll lose the flavor.
- The amount of cordial you use in the buttercream is up to you. Only add it 1 Tbsp at a time though, and add to taste.
- If you’d like to use St. Germain instead of the elderflower cordial, I recommend making a simple syrup and adding the liqueur to that:
- Bring 1/4 cup water and 1/4 cup sugar to a boil, simmer 1 min. Remove from heat and add in 2Tbsp of St. Germain. Cool completely.
- Be sure to check out my tutorial for How to Make Lemon Curd
- Be careful about putting too much lemon curd in between the layers. This can make the cake more unstable.
- Regardless of the amount of lemon curd, you must do a dam of frosting around the perimeter of each layer to hold in the curd. This is not optional!
- You will have some curd left over which you can freeze if you like or use in another dessert.
- The buttercream recipe makes enough to fully frost the cake (if you weren’t using curd). You can freeze this as well if you have extra or just reduce the recipe slightly.
- If you use fresh (non-edible) flowers like I did, be sure to protect them from the cake (I used floral tape around the stems).
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!
Lemon Elderflower Cake (Copycat Royal Wedding Cake)
Ingredients
Lemon Cake:
- 3 cups all-purpose flour
- 1 Tbsp baking 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 vanilla extract
- 2/3 cup milk room temperature
- 1/3 cup lemon juice fresh squeezed, from one medium lemon
Lemon Curd:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup lemon juice fresh squeezed, from one large lemon
- 1 Tbsp lemon zest from one large lemon
- 6 Tbsp unsalted butter cubed
Elderflower Swiss Meringue Buttercream:
- 6 large egg whites
- 2 cups granulated sugar
- 3 cups unsalted butter room temperature
- 2-4 Tbsp elderflower cordial to taste
Assembly:
- elderflower cordial/syrup
Instructions
Lemon Cake:
- 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. Add sugar and beat on med-high until pale and fluffy (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.
- Spread batter evenly between the prepared pans and smooth the tops.
- Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely
Lemon Curd:
- Place eggs and sugar into a small pot, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and coats the back of a spoon.
- Transfer to a glass bowl and lay plastic wrap directly on surface to prevent a skin from forming. Chill for 3 hours to set. Makes 2 cups.
Elderflower Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add 2-4 Tbsp elderflower cordial (to taste) one Tbsp at a time whip until smooth.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with elderflower cordial.***
- Spread a thin layer of buttercream on top of the layer and pipe a border around the outside to hold the lemon curd in. Fill with approx 3/4 cup of lemon curd. Repeat with next layer.
- Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting in a rustic manner. I started by spreading a generous amount of buttercream on the top and letting it overhang on the sides. Then I used a flat spatula to add buttercream to the sides of the cake and to smooth the which created a top lip with the overlapping buttercream.
- Top with fresh peonies if desired, but be sure to wrap the stems in floral tape.
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
*** You can dilute the cordial if you like, by adding it to some simple syrup.
Sarah says
I’ve made the cake and lemon curd. I am going to use a more basic buttercream flavoured with lemon and elderflower cordial to cover the cake as I haven’t time to try the Swiss Meringue Butter cream you made – though will do very soon,. My question is I’m making a 3 tier 12″ x 9″ cake. I want to fill with lemon curd but I’m worried how long the cake can stay out of the fridge.as we are decorating it with sugarpaste flowers and can’t really refrigerate overnight after decoration. Should I fill with curd, decorate with crumb coat and refrigerate and then the following day add a second layer of icing and stick on flowers and let it come to room temp for a couple of hours ?
Olivia says
Hi Sarah! Sorry for the delayed reply. I would do the latter. I generally recommend chilling cakes with curd. Safer to frost and finish the next day!
Unca says
This cake looks beautiful and I’m dying to try this, but would first like to start off making as cupcakes. How many cupcakes will this recipe make? At what temperature do I bake and for how long? Should lines be used or can I just spray the tins?
Olivia says
Hi Unca! I just checked some of the previous comments and it looks like it should make about 24 cupcakes. Baking temp is the same, for time I would start checking them at 15mins or so depending on size. I would recommend using liners.
Rebecca says
Hi Olivia! Quick question – for the step that says: Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.
My question is – add the flour and fully incorporate, then do I add milk and lemon juice together and incorporate, or do I add them separate? I did not see anywhere where it said to combine the milk and lemon as one mixture, so would it be flour, incorporate, milk, incorporate, then lemon, incorporate, then repeat again, and finish with the flour mixture? Sorry, I am just struggling on how to read this part.
Olivia says
Hi Rebecca! I kinda just add the milk first the the lemon juice — I don’t mix them together in advance. It doesn’t have to be perfect 🙂 It’s more like flour, incorporate (mostly), milk, lemon juice, incorporate, repeat. I hope that helps!
Annie says
Hi there, I’d like to make this for my mother birthday tomorrow. She does not love super sweet dessert. So my question is, can some of the sugar be cut and where would you recommend I take it out? Thanks!
Olivia says
Hi Annie! You can reduce the sugar in the cake to 1.5 cups. You can try reducing it in the curd too, though I’m not sure how it would affect the texture. Maybe try 3/4 cup in that? I wouldn’t reduce the sugar in the frosting as it’s needed for the structure of the meringue. Let me know how she likes it!
james says
Hi Olivia-
This looks great, but a couple questions if you can.
1. Why do you wrap the flower stems in tape?
2. Would using cake flour improve this cake?
Thanks!
J
Olivia says
Hi James! Yes, ideally wrap the flower stems in flora tape to protect them from the cake. Cake flour will work fine but would make for a less dense cake if you prefer that. Let me know if you try it! 🙂
Lynn Hopkins says
Hi how far in advance can I make the SMBC?
Olivia says
Hi Lynn! It lasts for a week in the fridge or a couple months in the freezer (stored in something airtight). Be sure to bring to room temp and rewhip before using.
Ellie Greenham says
Hi Liv,
I was just wondering where you got the metric conversions from as I’m confused as they are different to what I expected? In your original recipe are you using Canadian or US cups? I don’t have cup measures (I’m in the UK) and I don’t want to mess p the recipe when I make it! Many thanks 🙂
Olivia says
Hi Ellie! The metric conversions are done automatically. I haven’t verified them myself, but I know Janice Jones (in the comments below) used them with success. What specifically are you unsure of or worried about? I can try to help 🙂
Janice Jones says
Dear Liv I would love to send you a picture of the wedding cake but can’t seem to be able to do it! The venue said it cut perfectly which I am told Is a compliment . Everyone adored it. Thank you for all your help can I send the picture directly to you ? Regards Jan
Olivia says
Hi Janice! I would love to see it!! Please email it to me at livforcakeblog@gmail.com So happy to hear that everyone loved it 🙂
Janice Jones says
Hi Liv I have sent a photo to you
Regards Jan
Janice Jones says
Hi Liv one last question honest, are the cake tins 3″ deep?
Best wishes
Jan
Olivia says
No worries at all! Either will work, mine are 2″ tall.
Janice Joneses says
Thank you Liv
Best wishes
Jan
Janice Jones says
Dear Liv just to let you know 4 cakes now made. 1×6, 2×8, 1×10. All in the freezer for my daughters wedding on July 12th. No mishaps apart from the handmixer giving up and I had to make the last mix with a hand whisk. I will send a photo of the cakes dressed and in situ.
Thank you for all your help
Regards
Jan x
Melissa says
Please let us know how it goes! I’m thinking of making this cake for my wedding next year and freezing it a few weeks in advance to save on time. Hope your daughter has a beautiful wedding!
Olivia says
Hi Janice! Thanks so much for the update. I’m so glad it all worked out!! I can’t wait to see the photos. Congratulations to your daughter!
Jan says
Hi luv just to let you know the cake was amazing, the venue said it cut beautifully., everyone loved it .I wanted to send you a picture but cant send it. would love you to see it with my beautiful daughter and husband xxx
Olivia says
Hi Janice! I’m so happy to hear that!!
KC says
I’ve tried many of your recipes and they all turned out beautifully. I’m hoping to try this one this weekend for a friend’s bridal shower. Can you share where I can pick up the elderflower cordial in Vancouver? I could order the one you linked to Amazon but it won’t arrive in time. Thanks!
Olivia says
Hi Karen! I got mine at save on foods — the one from Bottle Green: https://www.bottlegreendrinks.com/ca/cordials/ Make sure to get the one that specifically says cordial. Not sparkling elderflower or something. The bottles are identical! I saw bottle green at Safeway recently too but not the cordial specifically, but that’s another place to check. If you’re feeling fancy you could use St Germain liqueur instead but it’s $$$ I hope that helps!
Janice Jones says
Hi Liv I have just noticed how you can alter the quantity for the cake. I need to make the cake for 60 -65 people so would use your 16 portion one. I would then like to do a 40 portion and and a 12 portion cake. How do I work out the cake tin size,. I notice in other comments you advised someone the 12 portion would be a 6″ tin , so it is just the 40 portion size of tin I would need.
I froze the cake before Xmas all completed and when defrosted 6 weeks later was superb.
Regards and thanks
Jan
Olivia says
Hi Janice! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Are you trying to make one large tiered cake to feed 120 or so people? Here’s a serving chart that might help too: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Janice Jones says
Hi Liv,
thanks for your reply. I am trying to do 3 different size cakes as per Harry and Meghan’s, they were all different sizes. The cakes are to feed 60-65 so a much smaller version than Harry and Meghans.
Olivia says
I would do a 6″ 8″ and 10″ then based off of that serving chart 🙂
Janice Jones says
Just seen your reply thanks Liv. I will let you know how it turns out.
Best wishes
Jan
Marie-Andree B. Lesperance says
Hi Olivia,
Your cake tastes delicious and so does the frosting. The only but i have is that i can’t make this cake without the curd running out when i assemble the layers, even if i do the frosting dam. Do you have a cue for this one? Thanks
Olivia says
Hi Marie! Be sure to not add too much curd and chill the cake well before then final frosting. Alternatively, you can use a white chocolate ganache dam instead as that sets more firm.
Janice Jones says
Hi Liv just a question before I make the cake again for the wedding. Last time I made this cake the swiss meringue buttercream was extremely thick ( did it with a hand held mixer). Is it possible to overmix the buttercream?
Best wishes
Jan
Olivia says
Hi Janice! Strange about the SMBC being super thick 😮 Was this after the butter was added, I assume? I actually think it needed more whipping to lighten it up. I leave it going for a good 5mins+ on my stand mixer once everything is added to fluff it up.
Janice Jones says
Hi Liv thank you for replying so quickly. Thse SMBC was thick after adding the butter as you say it was like really thick double cream when whipped to put on a trifle.
When I put it on the cake it wouldn’t run down the sides which I think is correct. As I had a hand held mixer do you think I might not have whipped it enough as you have stated (as my arms were aching (lol),?).
Best wishes Jan
Olivia says
The buttercream should be light and fluffy, but not as light as whipped cream. It should not run down the sides of the cake and be very easy to smooth. It’s not easy using a hand mixer to make it for sure 🙁
PAULA says
Hello. I am looking forward to trying this recipe out. I am a huge lemon fan, and just today I picked up a bottle of Elderflower Cordial. Intrigued since Harry and Meghan’s wedding, I am anxious to try your verison. Question: I have made a lot of lemon curd, but my recipe calls for cornstarch. I notice yours does not (no biggie), but, yours calls for “eggs”, not just the yolks. So you really use the whole egg in making curd, not just the yolk? Wanted to make sure before I take the plunge. Thank you.
PAULA says
And…if making American Buttercream, can I use the same amount of Elderflower you suggest for your Swiss?
Olivia says
Yes, I think so, just add it to taste 🙂
Olivia says
Hi Paula! I use whole eggs in my curd recipe simply as a preference. It does make the curd a little bit softer though which can be tricky to work with (soft/slippery — be sure to do a buttercream dam and not fill with too much curd). Feel free to use any curd recipe you like though. Let me know how it turns out!
PAULA says
I wanted you to know that I made a 1/2 recipe of your cake yesterday for a taste test against my favorite lemon cake. Except for 1 person, everyone liked your cake best! I made 1 thick 6″ layer and 4 cupcakes. I liked that the cupcakes didn’t stick to the paper and had a nice, slight dome. The cake layer rose to 1 3/4″ tall, and I like tall cakes. I just subbed out the vanilla for lemon extract. Beautiful texture and color. Great flavor. I will be using your recipe for my first bridal shower cake! I also loved the way you frosted your cake. I did a test of this technique, and mine is near yours, but not as lovely. Thank you!
Olivia says
Hi Paula! So happy to hear that!! Good luck with your bridal shower cake 🙂
Lauren says
This is such a great recipe! I wanted to make this for my wedding in June and the test bake was a big hit with everyone! I’m wondering if you have recommendations for making this recipe in a mini cupcake or tray-bake form? I’m making the full recipe for my wedding day but would love to serve mini bite-size versions at my backyard reception.
Thanks for sharing this recipe!
Olivia says
Hi Lauren! So glad you like this recipe — it should work in any form, you’d just need to adjust the baking time accordingly. For cupcakes I recommend checking them at 15mins or so to see how they’re doing.
Donna says
I used your recipe for jumbo and regular cupcakes last weekend and they were delicious! The small ones baked for 16 minutes and the jumbo for 23.
Olivia says
Hi Donna! So happy to hear that you loved it! Thanks for the cupcake tips 🙂
Cynthia Samoorian says
Hi,
I would like to make this cake for a wedding in June. The cake will be 4 tiers. The largest 12”.
Was wondering about the mixing time of the cake batter. When I make a cake from scratch I always have trouble with the baking time. To much it’s gummy and heavy. Any suggestions on beating times. Also, is this cake string enough to be made in to a 4 tier cake.
Olivia says
Hi Cynthia! Provided you use proper supports for the cake, it will work fine as a 4 tier. For the mixing you want to make sure that you don’t mix too much once you start adding the flour. Overmixing develops more gluten and makes for denser cakes. I mix the bare minimum and often fold in the last bit of flour by hand. I hope this helps!
Elaina says
Hi Olivia
Thank you for sharing this beautiful delicious cake recipe. Just pay attention and follow the directions, you can’t go wrong with this outstanding cake.
You share so many helpful details in all your recipes so home bakers can successfully make fabulous cakes that taste wonderful and look gorgeous.
I always turn to your recipes when I want to make a cake that matters.
Olivia says
Hi Elaina! Thank you for the sweet comment. I’m so glad you like this recipe and others!
Janice Jones says
Hi Olivia
thank you for responding so quickly, and thank you for your help and advice
Regards
Jan
Janice Jones says
Hi I live in the Uk and have tried this cake (dummy run) and love it. I am attemting this cake for my daughters wedding in July. I want to make different sizes and depths , same as Harry and Meghans cake.
q1. Is it just a matter of putting this mix into different size and depth cake tins?
q2 Can i complete the cakes ie. fill them and buttercream them and then freeze , say 2 weeks before the wedding and then get out the day before the wedding to take to the venue.
This is so i can relax and not feel pressured too much (fingers crossed)
Best wishes
Jan
Olivia says
Hi Janice! For the different sizes, you may need to adjust the recipe so that the layers are the right height. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
As for freezing, that should work totally fine. As long as you have room in your freezer and the cakes are properly covered as not to take on any freezer smells.
Ceri says
Hello Jan,
I just saw your comment! I am in the UK also and am hoping to bake this cake this weekend to practice for my mums 60th birthday! Did you use the UK conversions on this site? I am worried my measurements will be off!
Any advice would be great 🙂
Ceri x
Janice Jones says
Hi Ceri only just seen your question. I did use the metric conversion and everything went great.hope your cake was a success. I froze my cake as a dummy run and it tasted great . I haven’t tried different sizes yet for the wedding cake but fingers crossed.
Best wishes Jan
Kim says
Hi, I was wondering if I’d be able to make this cake in three 6″ pans? And would you have an idea how I will adjust the recipe for that? Your cakes look amazing. Thanks for sharing your recipes and tips. Your blog inspired me to finally try baking cakes. Will bake the banana-blueberry cake this weekend!
Olivia says
Hi Kim! That is awesome, I’m so glad you’re stepping into the cake world! Adjust the Servings down to 12 and you’ll see the amounts for three 6″ pans. Baking time may vary slightly. Let me know how it turns out!