Easy Lemon Elderflower Wedding Cake Recipes

EASY LEMON-ELDERFLOWER WEDDING CAKE

Easy Lemon-Elderflower Wedding Cake image

Discover a Easy Lemon-Elderflower Wedding Cake fit for royalty. This Easy Lemon-Elderflower Wedding Cake recipe features elderflower syrup, lemon curd and a cream cheese frosting.

Provided by My Food and Family

Categories Special Occasion Recipes

Time 2h54m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. ( 2-layer) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1/2 cup plus 3 Tbsp. elderflower syrup, divided
1/2 cup lemon curd
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar

Steps:

Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes 10 min. Remove from pans to wire racks; cool completely. (Note: If tops of cake layers are domed in centers, use serrated knife to cut off domed tops to make even layers.)
Brush each cake layer with 1/4 cup elderflower syrup. Mix lemon curd with remaining elderflower syrup until blended.
Place 1 cake layer, bottom side up, on plate; spread with lemon curd mixture. Top with remaining cake layer.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spread onto top and side of cake.
Refrigerate 2 hours.

Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 73 g, Fiber 0.6256 g, Sugar 60 g, Protein 3 g

LEMON & ELDERFLOWER CELEBRATION CAKE

Lemon & elderflower celebration cake image

Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday

Provided by Cassie Best

Categories Dessert, Treat

Time 1h25m

Yield Serves 15-18

Number Of Ingredients 14

Ingredients

oil, for greasing
6 medium eggs
100g natural yoghurt
50ml milk
450g butter, softened
450g golden caster sugar
450g self-raising flour
finely grated zest of 1 lemon, plus juice
3 tbsp elderflower cordial
250g butter, softened
300g full fat cream cheese
700g icing sugar
finely grated zest of 1 lemon
fresh flowers to decorate

Steps:

Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don't worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.

Nutrition Facts : Calories 715 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.13 milligram of sodium

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