About the Recipe
Imagine a sun-drenched spring day captured in a cake—that’s precisely what you’ll experience with this Gluten-Free Lemon Elderflower Cake masterpiece! This isn’t just any cake; it’s a buttery, tender, and incredibly moist sponge infused with the delicate, honeyed aroma of elderflower. Layers of this enchanting cake are then sandwiched with a tangy, luscious lemon curd that provides the perfect zesty contrast.
But the true magic lies in the frosting! A silky, cloud-like elderflower buttercream envelops the entire cake, delivering a delightful floral-scented sweetness that transports you to a whimsical garden party. A sprinkle of edible flowers and candied lemon slices on top elevates this dessert to an absolute work of art. The best part? It’s all wonderfully gluten-free, ensuring that everyone can indulge in this royally delicious treat!
This renowned flavor combination, famously featured in the Royal Wedding cake, evokes the refreshing and floral essence of spring.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
2 medium Meyer lemons zested & juiced
2 tablespoons St. Germain
Preparation
Center an oven rack and preheat the oven to 350 degrees Fahrenheit.
Prepare the bundt pan by spraying it with oil and lightly dusting it with an even layer of flour, tapping to remove any excess.
Mix the ingredients.
Pour the ingredients into the prepared bundt pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool.
Make Honey Elderflower Cordial Glaze and pour it over the cooled cake.
Zest a lemon over the top of the cake.
Notes