Lemon Elderflower Cake #cake #lemon

The cake comprises of lemon injected cake layers, an elderflower syrup, lemon curd, and an elderflower Swiss meringue buttercream.

Perhaps I'm living under a stone (likely) however I really hadn't known about elderflower as of not long ago. I was really stunned to discover elderflower cheerful in the primary market I checked. Elderflower cheerful is extremely botanical, with a nearly citrusy trailing sensation. It goes actually well with lemon, and is simply ideal for the spring/summer season.

Designing this cake was genuinely straightforward. It was SUCH an alleviation to not need to stress over flawlessly smooth icing and sharp edges. It truly was one of the simpler cake icing strategies I've attempted. To be reasonable however, it's conceivable I absolutely gotten lucky and it just took a shot at the first go around. I am excessively satisfied with the outcomes.

In general, this Lemon Elderflower Cake turned out superior to anything I anticipated, both in flavor and stylish. It was anything but difficult to finish, and I think it looks shocking.

Also try our recipe LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

This Lemon Elderflower Cake is my copycat version of the royal wedding cake! Elderflower infused lemon cake layers with lemon curd and an elderflower buttercream.

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
• 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:

1. Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
3. 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).
4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. 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.
6. Spread batter evenly between the prepared pans and smooth the tops. 
7. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely

Lemon Curd:

1. 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.
2. 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:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
2. 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)
3. 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)).
4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
5. Add 2-4 Tbsp elderflower cordial (to taste) one Tbsp at a time whip until smooth.

Assembly:

1. 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.
2. 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.
3. Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
4. 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.
5. Top with fresh peonies if desired, but be sure to wrap the stems in floral tape. 

Read more our recipe : Raspberry Mojito

Source : https://bit.ly/2vPa7hn