When I saw that Prince Harry and Meghan Markle were having a lemon and elderflower cake at their wedding, I may or may not have fist-pumped.
The second I heard that flavor combo, I was SOLD.
As I’ve mentioned before, I started a tradition several years ago of finding a recipe that seemed a little fancier and more complicated than I typically tackle, and making that for my birthday. It’s given me absolute gems such as:
- Dark Chocolate Stout Cake with Peanut Butter Frosting
- Red Wine Chocolate Cake
- Whole Lemon Tart,
- Vanilla Coke Spice Cake with Salted Peanut Frosting,
- Chocolate Stout Cake with Ganache
I MEAN YUMMMM. I don’t mean to toot my own horn, but I’ve got pretty great taste.
So this year I was kind of waffling, looked through tons of recipes but nothing was really jumping out to me until I saw two different recipes for an elderflower lemon cake. I took both and kind of combined and adapted, and loved the result! But con’t let the amount of ingredients and steps put you off, I actually threw this together pretty easily in between making dinner and pausing my TV show for a bit. Since my birthday is in September, the actual posting of this is *even* more belated that the making of it (which was about a week behind, since I was out of the country on my actual birthday).
I mean, if it’s good enough for Harry and Meghan, it’s good enough for me 🙂