When it comes to creating a show-stopping cake that combines elegance and delightful flavors, the lemon elderflower cake with Lambeth-style frosting stands out. The harmonious blend of zesty lemon and delicate elderflower creates a refreshing taste that’s perfect for any occasion, from summer picnics to sophisticated gatherings. The addition of intricate Lambeth-style frosting not only adds a visually stunning element but also a touch of vintage charm that’s sure to impress your friends, or guests at your wedding! This flavor combination became all the rage when Kate Middleton had it for her wedding to Prince William. We love them for putting this on our radar!
My version has a butter cake that is a moist and fluffy sponge with a lot of lemon zest and lemon juice for a lemony flavor, infused with elderflower syrup that brings a subtle floral note to each bite. The balance between the tartness of the lemon and the sweetness of the elderflower syrup is what makes this cake truly special. Using fresh, high-quality ingredients is also an important factor in achieving the best flavor. Organic lemons for zest and juice, along with making your elderflower syrup from scratch, will make all the difference.
Lambeth-style frosting is an intricate and beautiful method that dates back to the early 20th century. It involves layering delicate piped details to create a three-dimensional effect, often resembling lace or embroidery. To achieve this, you’ll need a steady hand and a variety of piping tips. Start with a crumb coat to lock in moisture and create a smooth surface. Then, let your creativity flow as you pipe swirls, rosettes, and other designs in layers to build up texture and depth.
While Lambeth-style frosting might seem daunting, it’s a rewarding technique to master. And, honestly, you only need 3 piping tips. You can use more than 3 if you’re well versed in piping, but simple is sometimes best in my opinion. This style of piping requires a little more patience and practice, but the results are well worth the effort. If you’re new to this style, start with simpler designs and gradually work your way up to more complex patterns. There are many tutorials available online to help guide you through the process. Remember, the key to Lambeth-style is precision and consistency, so take your time and enjoy the art of cake decorating.
I made a larger version of this cake for my Step Son & Daughter in law’s wedding, and because it’s so delicious, I thought it needed some more attention. I’m sharing it with Good Day Sacramento and also entering it into the 2024 California State Fair Baking Competition. Crossing my fingers for a blue ribbon!
In conclusion, a lemon elderflower cake with Lambeth-style frosting is not just a dessert, but a piece of edible art. The bright, citrusy flavor combined with the delicate, floral notes makes it a perfect treat for any celebration. The Lambeth-style frosting adds an element of sophistication that is sure to impress. Whether you’re an experienced baker or just starting out, this cake is a wonderful way to showcase your skills and delight your friends and family. So, roll up your sleeves, gather your ingredients, and let’s get baking!
Lemon & Elderflower Cake with Lemon Swiss Meringue Buttercream
Notes
You’ll need:
• Three 8-inch round x 3-inch high cake pans (make sure you have large pans, sides should be 3” high, I like Fat Daddio’s 8”x3” pans)• Parchment paper
• Baking spray with flour
• Stand mixer
• Small bowls, medium bowl
• Spatula
Ingredients
- Lemon Cake
- • 6 cups (720 g) all-purpose flour
- • 2 Tbsp (26 g) baking powder
- • 1 ½ tsp kosher salt
- • 2 cups (452 g) unsalted butter room temperature
- • 4 Tbsp lemon zest from 4 large lemons
- • 4 cups (800 g) granulated sugar
- • 8 large eggs, room temperature
- • 2 tsp vanilla extract
- • 1 ⅓ cup (330 g) whole milk, room temperature
- • ⅔ cup lemon juice fresh squeezed, from 4 lemons
- • ½ tsp lemon extract
- Lemon Curd
- • 8 large eggs
- • 2 cups (400 g) granulated sugar
- • 1 cup lemon juice fresh squeezed (about 6 – 8 lemons)
- • 2 Tbsp lemon zest from 2 large lemons
- • 12 Tbsp unsalted butter cubed
- Swiss Meringue Buttercream
- • 12 large egg whites
- • 4 cups (800 g) granulated sugar
- • 6 cups (1356 g) unsalted butter, room temperature
- • 1 tbsp lemon juice
- Elderflower Syrup
- • 3 tbsp dried elderflowers
- • 3 cups boiling water
- • 6 cups (1200 g) granulated sugar
Instructions
- Lemon Cake:
- • Preheat oven to 350F. Using baking spray with flour, prepare three 8″ cake rounds and line the bottom with a parchment round.
- • In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
- • Using a stand mixer fitted with a paddle attachment, add the sugar and lemon zest to the bowl and mix for 2 minutes (or rub the zest into the sugar with your hands) Add the room temperature butter and cream the mixture on med-high until pale and fluffy (approx 3 minuntes).
- • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- • 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.
- • Spread batter evenly between the prepared pans and gently tap to remove any bubbles and smooth the tops.
- • Bake for approx. 35 mins or until a skewer inserted into the center comes out mostly clean.
- • Place cakes on wire rack to cool for 10 minutes, then turn out onto wire rack to cool completely. If not using immediately, wrap in cling film, and either freeze or refrigerate until ready to use.
- Lemon Curd:
- • Place eggs and sugar into a small sauce pan, whisk to combine. Add lemon juice, zest, and butter. Cook over medium-low heat whisking constantly until mixture thickens and becomes pudding like (about 165° with a instant-read thermometer).
- • Transfer to a shallow heat proof bowl and lay plastic wrap directly on surface to prevent a skin from forming. Chill for 3 hours to set. Makes 4 cups. (or, if you don’t want to make your own, I like Bon Mamon Lemon Curd)
- Lemon Swiss Meringue Buttercream:
- • Place egg whites and sugar into the bowl of a stand mixer, whisk by hand only until just combined. (not frothy)
- • 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 an instant read thermometer (about 3 – 5 mins)
- • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled and the bowl is no longer warm to the touch (approx. 10 minutes)).
- • Slowly add cubed butter and mix until smooth. If it starts to split, be patient and keep blending. It will come back together, as long as it’s not too hot. If it’s too hot, put it in the refrigerator for 10 minutes and then whip again until it fluffs up.
- • Add 1 tbsp lemon juice and whip until smooth. (you can add more, just be carefull because too much will break/split the butter/meringue. I tested 1 tbsp and it’s good)
- Assembly:
- • (Optional, for more lemon curd filling, horizontally cut your cooled cake layers into 6 equal round layers)
- • Place one layer of cake on a cake stand or serving plate. Brush or soak with elderflower syrup.
- • 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 1/2 cup of lemon curd. Repeat with next layer (or layers). It is easier if you chill the layers for 15 minutes before continuing to stack/layer, especially if you have 6 layers. Chill every 2 layers until the buttercream is solid before moving on to the next layer.
- • Place final layer on top and do a thin crumb coat on the cake. Chill for at least another 20mins, or overnight.
- • Frost the top and sides of the cake, and smooth to create a base for the Lambeth piping details. Using 3 different piping tips, create borders, drop details, and topping details. You can be as simple or as fancy as you’d like! OR spread the remaining frosting in a rustic manner. Whichever way you decorate, the flavor will be delicious, and the cake will be the hit of your party or event. Enjoy!
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