Lemon Elderflower Cake

May 19, 2018: The Royal Wedding Day of HRH Prince Harry of Wales and Meghan Markle

Congratulations to Prince Harry and Meghan Markle on their wedding day! Ever since Kensington Palace announced that Chef Claire Ptak would make their wedding cake, we have been curious about the recipe for lemon elderflower cake. According to the official announcement, the cake would “incorporate the bright flavors of spring…(and)…be covered with buttercream and decorated with fresh flowers.”

There are many recipe versions of lemon elderflower cake but we tried the one published in People magazine. Their version is heavy and dense, unlike the light and fluffy cakes that we are used to. It is both rich and refreshing, which is befitting for a royal dessert. We also thinned down the basic buttercream recipe with elderflower liqueur but the floral flavor is faint.  We could not find fresh elderflowers to decorate the cake, so we used silk spring flowers with yellow centers instead to indicate the lemon flavor with this color. Lastly we topped our simple, rustic-style cake with a tiara to add some “Markle sparkle”.

Make a mini lemon elderflower wedding cake to celebrate the marriage of Prince Harry and Meghan. Best wishes to them and to all the other couples getting married today!

Recipe

(Adapted from People magazine)

For the lemon cake

  • 4 cups flour (all purpose)
  • 3 teapoons baking powder
  • ½ teaspoon salt
  • 4 sticks unsalted butter, room temperature
  • 2 cups sugar
  • zest of 2 lemons
  • 8 eggs
  • 2 cups sour cream, room temperature
  • ¼ cup lemon juice, fresh squeezed (about 3 lemons)

Directions

Line two 6- and 8-inch round cake pans with waxed paper. Mist the bottom and sides with cooking spray. Set aside. In a large bowl, combine the flour, baking powder and salt. In a mixer, beat the butter until creamy.

Gradually add the sugar and lemon zest. Add the eggs one at a time. Stir in 1/3 of the flour mixture, then add half of the sour cream. Continue to alternate the flour and sour cream mixture until well combined and the cake batter is smooth.

Mix in the lemon juice. Divide the batter into the prepared pans, filling them halfway. Bake in a preheated oven at 350 degrees F for 25 minutes, testing for doneness with a toothpick. Remove from the oven and let cool completely. Brush away any crumbs.

For the elderflower buttercream frosting

  • 8 sticks unsalted butter, room temperature
  • 4 (1 pound) boxes powdered sugar
  • ½ cup (+/-) elderflower liqueur

Directions

In a mixer, beat the butter until creamy. Gradually add powdered sugar.  Thin to a spreadable consistency with elderflower liqueur. Spread a little frosting onto a cake board to act as a “glue” for the bottom layer of the cake.

 

 For the lemon elderflower liquid

  • 1 tablespoon sugar
  • 2 tablespoons lemon juice, fresh squeezed
  • ¼ cup elderflower liqueur

Directions

In a small bowl, dissolved the sugar in lemon juice and elderflower liqueur. Stir well. Brush this liquid onto the cut layers of the cooled cakes before icing them with elderflower buttercream frosting.

Continue with each cake layer, brushing with lemon elderflower liquid and then frosting it with the elderflower buttercream. Frost the top and sides of the cake.

Decorate as desired. Top with a tiara and add spring flowers. Place on a cake pedestal. Serve and celebrate!

Notes

  • We used two 10-inch round pans for this recipe and sliced the layers in half. The People magazine recipe uses 6- and 8-inch rounds. For our final food photo above, the latter are cake dummies with the bottom 10-inch cake being the real one. Many couples use cake dummies to add height to their wedding cake, cut a real one for photos and serve sheet cakes from the back kitchen to save money.
  • Fruitcake is traditionally served at British weddings. This lemon elderflower cake is a contemporary confection honoring American bride Meghan Markle.
  • Search our blog for more royal-inspired recipes.

 

Lemon Almond Coffee Cake

(with Streusel Topping)

Lemon Almond Coffee Cake

April 7: National Coffee Cake Day

When Islander attended a ladies’ luncheon with a spring theme, she brought over a luscious lemon almond coffee cake with a streusel topping to share with her new acquaintances. Her offering was well received at the potluck and many ladies asked for the recipe. Islander shyly said she would put the recipe and photo tutorial on her food blog, and they were more impressed that she was a blogger (what a subtle way to get more traffic to HI Cookery!). So ladies (and gentlemen)—new friends, as promised, here is the recipe with the photo tutorial for lemon almond coffee cake with streusel topping. The recipe is appropriate to take to springtime potlucks and luncheons as well as to make in observance of National Coffee Cake Day.

Recipe

(Adapted from King Arthur Flour)

For the streusel topping

  • ¾ cup flour
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • 6 tablespoons unsalted butter (cold, cut into ½-inch pieces)
  • 2 lemons, grated zest
  • ¾ cup almonds, sliced (we used blanched slivered almonds)
  • ¼ teaspoon almond extract

Directions

In a bowl, combine the flour, salt and brown sugar. Cut in the butter and mix until it resembles small peas and coarse crumbs. Add the lemon zest, almonds and extract. Chill in the refrigerator while making the almond coffee cake.

For the lemon almond coffee cake

  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar, granulated white
  • 2 eggs
  • ½ cup lemon curd
  • ½ cup sour cream
  • 2-3 lemons, grated zest
  • 2 teaspoons almond extract

Directions

In a bowl, combine the flour, salt and baking powder. Set aside. In a larger bowl, cream the butter with sugar. Add the eggs and mix well. Stir in the lemon curd.

Lemon Almond Coffee Cake

Mix in the sour cream, zest and almond extract. Gradually add the flour mixture and stir until well blended (do not over mix).

Lemon Almond Coffee Cake

Pour the thick batter into a buttered 9-inch springform pan and spread out evenly. Top with the streusel. Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing the cake for doneness. Remove from the oven and cool completely on a wire rack.

Lemon Almond Coffee Cake

For the lemon glaze

  • 1 tablespoon lemon juice, fresh squeezed
  • ½ cup powdered sugar

Directions

In a small bowl, mix the lemon juice and powdered sugar until smooth. Drizzle the glaze over the cooled cake. Let set. Slice and serve with coffee (or tea).

Lemon Almond Coffee Cake

Notes

  • Love lemons? Search our blog for more recipes containing lemons as an ingredient.
  • A new season (spring) is a great time to make new friends! Thanks to all our new blog visitors and subscribers for following HI Cookery (our blog-o-versary is just a few days away on April 11).

Lemonade Cake

Lemonade Cake

August 20: National Lemonade Day

Lemonade is summer’s quintessential thirst quencher. And when the temperatures rise to a scorching heat in South Texas, we definitely like to cool down with the tart and tasty citrus drink. Sure we support the neighborhood children whenever they open up their lemonade stands on the street corner. But what if the little entrepreneurs had a summer bake sale and offered slices of lemonade cake?!? That may be a creative idea (but perhaps too ambitious). Nevertheless, lemonade in a cake still makes a sweet summer treat, especially on National Lemonade Day!

Recipe

(Adapted from The Cake Mix Doctor Returns by Anne Byrn)

For the lemonade cake

  • 1 package (18.25 ounces) lemon cake mix
  • 1 ¼ cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • ¾ cup lemonade concentrate, thawed
  • ¾ cup powdered sugar

Directions

In a large bowl, combine the lemon cake mix with the water, vegetable oil and eggs. Mix until smooth. Pour into two 8-inch greased round cake pans. Bake in a preheated oven at 350 degrees F for 40 minutes, testing the cake for doneness. Remove from the oven and cool the cakes in the pan for about 15 minutes.

https://lh4.googleusercontent.com/-RvckgNVDnW8/URrBq_Fu_4I/AAAAAAAAFCQ/0xAof2J9NPE/s800/lemonadecakesteps1.jpg

Make the lemon glaze by mixing the lemonade concentrate with powdered sugar in a bowl until smooth. Poke holes in the warm cake with the tines of a fork. Drizzle the glaze on the cake, letting it seep through the holes. Cool the cakes completely. Invert one of the cakes onto a cake board or plate. Make the lemonade frosting.

Lemonade Cake

For the lemonade frosting

  • ½ cup (1 stick) butter, softened
  • 2 tablespoons lemonade concentrate, thawed (leftover from the cake recipe above)
  • 3+ cups powdered sugar
  • 2+ tablespoons water

Directions

In a mixing bowl, cream the butter with the lemonade. Gradually add the powdered sugar and beat until smooth. Thin with water for a spreadable consistency.

Lemonade Cake

Spread frosting on top of the bottom layer of the cake. Top with the second cake. Spread frosting on top layer and down the sides of the cake to crumbcoat. Chill in the refrigerator for half an hour to set.

Lemonade Cake

Frost or decorate as desired (we covered our cake in rosettes; refer to our blog post for the Mystical Rosette Cake for additional directions). Slice and serve the cake.

Lemonade Cake

Notes

  • We doubled the recipe for the lemonade frosting to crumbcoat and decorate the cake in rosettes. We tinted half of it with a lemon yellow color for the latter.
  • Try substituting pink lemonade and tinting the batter and frosting in pink for a different color cake.
  • Love lemons? Search our blog for other lemon recipes!