ELDERFLOWER LEMON BUNDT CAKE for the Royal Wedding

Unless you're living in the back of beyond, you're aware of the Royal Wedding this weekend of Prince Harry and American Meghan Markle. The wedding couple are departing from tradition and not having a fruitcake for their wedding cake. Good for them. Alas, it's not chocolate either. Nevertheless, I'm all for lemon. They have chosen a lemon elderflower cake. I've seen recipes all over the Internet for this multi-layer cake. One of my friends has made it several times, tweaking it each time so she has it right for her wedding celebration here in the States. When Prince William got married, I posted his groom's cake which was a chocolate biscuit cake, a favorite of his grandmother, the Queen, too. Alas, I have not seen anything posted about Harry's groom's cake.

I'm not one for layer cakes, so after much searching I found great recipes on My Recipes and The Queen of Scones's blog for an Elderflower Lemon Bundt Cake. If you've never visited these sites, you must! I chose the Queen of Scone's adapted recipe. I love it because 1) it's a bundt cake and I love Bundts 2) it's easy! Two of my favorite things. You'll want to go to the original recipe site for photos and tips.

Just an FYI: I used Meyer lemons in this recipe. I have several Meyer Lemon trees in my yard, and I love the distinctive taste!

ELDERFLOWER LEMON BUNDT CAKE

Ingredients 

Bundt Cake
1 1/2 cups unsalted butter, softened
3 cups sugar (or caster sugar if you have it)
5 large eggs room temperature
2 Tbsp elderflower syrup (or liqueur)
1 Tbsp Lemon zest from 2 lemons
3 cups all purpose flour

Lemon Elderflower Glaze
1/2 cup powdered sugar (more as needed)
2 Tbsp elderflower syrup
2 - 3 tsp lemon juice  (more if needed)

Elderflower Lemon Cream
2 cups heavy whipping cream
4 Tbsp elderflower syrup  (more as desired)
1 teaspoon clear Vanilla (not vanilla bean)
3 - 4 tsp Lemon zest, freshly zested
1/2 cup powdered sugar  (more if desired)
Dried Elderflowers
1 or 2 lemons, freshly zested
(Add fresh lemon zest and dried Elderflowers just before serving)

Directions

Bundt Cake
Preheat oven to 350°F.
Prepare Bundt pan with oil and flour.
Beat butter on medium speed with stand mixer until creamy. Gradually add sugar, and beat until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
Stir in liqueur and zest. Add flour and Elderflower syrup alternately to butter mixture, beginning and ending with flour, beating on low speed just until blended after each addition.
Pour batter into a prepared 10-inch Bundt pan.
Bake for 60 minutes: Tent with non-stick aluminum foil after 45 - 50 minutes to prevent excessive browning, if necessary.
Cool in pan on a wire rack 15 minutes; invert cake onto rack, and cool completely, about 30 minutes.

Lemon Elderflower Glaze
Add glaze ingredients together. Mix icing sugar, syrup, and lemon juice together in bowl until reaching desired consistency. If glaze is too thin, add more icing sugar. If too thick, add  few more drops of lemon juice or Syrup.
Spoon Lemon-Elderflower Glaze over cake.

Now to top it off, you must make Lemon Elderflower Cream!

Lemon Elderflower Cream
Add all ingredients but sugar to very clean, preferably chilled mixing bowl. Whisk with stand mixer {fitted with whisk attachment} or use handheld mixer until Cream starts to hold stiff peaks. Add sugar to taste and continue whisking to achieve desired peaks.

Before serving, sprinkle a bit of lemon zest and dried Elderflowers on top of Elderflower Cream. It's a wedding, after all!