{"id":314,"date":"2018-05-21T17:05:49","date_gmt":"2018-05-21T17:05:49","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=314"},"modified":"2018-06-22T20:25:18","modified_gmt":"2018-06-22T20:25:18","slug":"lemon-elderflower-cake-with-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/05\/lemon-elderflower-cake-with-buttercream-frosting\/","title":{"rendered":"Lemon Elderflower Cake with Buttercream Frosting"},"content":{"rendered":"

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Oh. My. GOD. The royal wedding was this Saturday, where Prince Harry and Meghan Markle wed in St George’s Chapel at Windsor Castle. I’m not embarrassed to admit that I watched about two full hours of the coverage, and even teared up a bit when Meghan and her swoonworthy veil started her walk alone down the aisle. Here’s my favorite fun tidbit – Prince Harry had to get special permission from the Queen to wear his beard while in Army uniform<\/a>! Anyway, James is a Brit, I absolutely adore Meghan Markle<\/a>, and so it’s no surprise that we were wrapped up in the glitz and glamour. My friend Kate was so excited too she flew all the way from San Francisco to celebrate with us!<\/p>\n

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And so, when I learned back in March that Prince Harry and Meghan had chosen a LEMON ELDERFLOWER CAKE for their reception<\/a>, bucking the tradition of heavy celebration fruitcakes and one made by a native Californian, no less (I\u2019m originally from California), I knew immediately that I had to recreate this! I mean, if we\u2019re eating the same cake, it\u2019s practically like we\u2019re at their wedding, right?!<\/p>\n

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I had a pretty good idea of how I\u2019d go about this. I\u2019ve made Smitten Kitchen\u2019s lemon layer cake<\/a> before, and it was absolutely delicious and the epitome of spring. And while I love the seven-minute frosting that I made it with that time, Harry and Meghan are having buttercream and by jove, buttercream I will have too! I turned to Style Sweet CA\u2019s Tessa Huff for her reliable and easy Swiss Meringue Buttercream<\/a>, spiking it with some St. Germain elderflower liquor. I’m also not embarrassed to admit that I took the Friday before the wedding off work to make this cake – these layer cakes take me for-EVER! But after a few fresh flowers plunked on the cake for decoration, I must say that this is one of my best cakes yet. Prince Harry and Meghan are truly inspiring me to live my best life.<\/p>\n

\"Butter <\/a>
Butter and sugar mixture – should be fluffy and a pale yellow <\/div> <\/div> <\/div>
\"Cake <\/a>
Cake batter after all ingredients have been added <\/div> <\/div> <\/div>
\"Whoops <\/a>
Whoops – one of these is not like the other. If your oven has hot spots, rotate your cakes about 3\/4 of the way through the baking time! <\/div> <\/div> <\/div> <\/div> <\/div>\n
\"Pile <\/a>
Pile of lemon zest <\/div> <\/div> <\/div>
\"Lemon <\/a>
Lemon curd color at the start of heating <\/div> <\/div> <\/div>
\"Lemon <\/a>
Lemon curd color at the end of heating <\/div> <\/div> <\/div> <\/div> <\/div>\n
\"Due <\/a>
Due to its handle, my stand mixer bowl doesn’t exactly fit on top of the pot of water. It’s ok – as long as you can heat and stir the egg white and sugar mixture <\/div> <\/div> <\/div>
\"Color <\/a>
Color of egg whites and sugar after heating <\/div> <\/div> <\/div>
\"Peaks <\/a>
Peaks of meringue after beating <\/div> <\/div> <\/div> <\/div> <\/div>\n
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Assembly<\/figcaption><\/figure>\n

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Lemon Elderflower Cake with Buttercream Frosting<\/h2>\n\t
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Sources:<\/p>

Cake and lemon curd: Smitten Kitchen<\/a><\/p>

Elderflower buttercream: Style Sweet CA<\/a><\/p>

Note: Feel free to omit the elderflower liqueur if you don't like it, and add 1 1\/2 teaspoons of pure vanilla extract instead for vanilla buttercream. Or, feel free to try out some other flavoring! <\/p>\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t
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For the cake:<\/h4>\n\t\t\t\t\t\t