Introducing the magnificent Royal Wedding Cake: a stunning Elderflower, Lemon, and Summer Berry Sponge. This exquisite cake features delicate sponge layers, generously filled with a light whipped cream and an abundance of fresh, vibrant berries. It’s the quintessential cake for spring and summer festivities!

A special thank you to Splenda® for sponsoring this delightful post and for their continued support of the Vikalinka kitchen!

The Royal Wedding Cake: A Breath of Fresh Air for Spring Celebrations

Is that the vibrant scent of spring in the air, or is it the sweet perfume of love? Perhaps it’s a magnificent blend of both, as the nation anticipates joyous celebrations and warmer weather escapades. As the buzz around significant national events often sparks culinary inspiration, I couldn’t resist contributing my own creation to the excitement. But this isn’t just any cake; this is the cake – a tribute to the Royal Wedding Cake, reimagined with a lighter, fresher touch.

Breaking Tradition with Elderflower and Lemon

The announcement of lemon and elderflower as the official flavors for a certain royal wedding sent ripples of surprise and delight through the culinary world. It was a refreshing departure from the time-honored tradition of rich fruit cakes. And honestly, who could blame them for choosing such a vibrant and modern combination? As someone who has never been a particular fan of dense fruit cakes, I wholeheartedly applaud this brave and delicious choice. Call me a rebel at heart, but when it comes to celebrating with cake, I believe in embracing flavors that truly sing!

My Enduring Love Affair with Elderflower

Another element of this cake that I passionately endorse is elderflower. In fact, you might even call me one of its biggest proponents! Its delicate, subtly floral notes evoke images of sunny English hedgerows and gentle spring breezes. I’ve always sought creative ways to incorporate its unique essence into my baking and cocktails. For instance, I’ve previously featured it in my Rose Rhubarb Layer Cake and, of course, a quintessential Pimm’s cocktail. Both are wonderfully British, offering a delightful way to enrich your anglophile experience with exquisite flavors.

What Makes This Elderflower and Lemon Cake Truly Special?

While the combination of elderflower and lemon is inspired, the most significant distinction of the Elderflower Lemon and Summer Berry Cake I’m sharing today is its remarkably light profile. Crafted to be almost entirely sugar-free, this cake is a breath of fresh air, especially as we approach the warmer months when lighter desserts are often preferred. It’s designed to be enjoyed without the heaviness typically associated with traditional cakes.

This particular elderflower and lemon cake recipe thoughtfully utilizes Splenda® granulated sugar alternative to achieve its delightful sweetness, making it an excellent choice for those mindful of their sugar intake. Furthermore, it incorporates a clever combination of double cream and Greek yogurt in its filling, contributing to its wonderfully light texture and tangy finish. This specific recipe was meticulously developed by the Splenda team, with the aim of helping us all enjoy delicious treats while getting ready for the summer season with lighter options.

The symphony of flavors in this cake is truly extraordinary: the juicy burst of fresh summer berries, the delicate, almost ethereal floral perfume of elderflowers, and the bright, zesty notes of lemon. Together, these elements elevate this cake to an unparalleled level of deliciousness, making it an unforgettable dessert for any occasion, from casual garden parties to elegant gatherings.

My entire family gave this cake their enthusiastic seal of approval. Now, it’s your turn to experience its charm. Will it win your heart too?

Baking Tips for the Perfect Elderflower Lemon Berry Cake

Creating a cake as delicate and flavorful as this Elderflower, Lemon, and Summer Berry Sponge requires a few key techniques. Attention to detail ensures a light, airy sponge and a perfectly balanced filling.

Achieving the Ideal Sponge Texture:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother batter and a finer crumb for your cake.
• Whipping Eggs and Sweetener: The step of beating eggs with Splenda Granulated until pale and foamy is crucial. This incorporates significant air, which is vital for the cake’s light volume. Don’t rush this step; it truly makes a difference.
• Gentle Folding: Once you add the dry ingredients, fold them in gently. Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix just until combined to maintain that beautiful, tender texture.
• Even Baking: Dividing the batter equally among the cake tins ensures that all layers bake uniformly and are ready at the same time, preventing some layers from drying out while others are still cooking.

Perfecting the Fruit Filling:

• Maceration Magic: Allowing the berries to macerate with elderflower cordial and mint is a simple yet impactful step. This process draws out the natural juices and infuses the berries with the fragrant elderflower, intensifying their flavor and creating a delicious syrup. Don’t forget to reserve this infused juice – it’s wonderful for serving alongside the cake!
• Berry Selection: A mix of strawberries, blueberries, and raspberries offers a variety of textures and tartness that beautifully complements the sweet elderflower and lemon.

Crafting the Cream Filling:

• Soft Peaks are Key: When whipping the double cream with Splenda Granulated, aim for soft peaks. This creates a pillowy, airy texture. Over-whipping can lead to a grainy consistency.
• Folding in Yogurt and Cordial: Gently fold in the Greek yogurt and elderflower cordial. The yogurt adds a lovely tang and lightness, while the cordial enhances the floral notes without making the cream too runny.

Why Elderflower, Lemon, and Berries are a Match Made in Heaven

The harmonious blend of elderflower, lemon, and summer berries is more than just a passing trend; it’s a classic combination rooted in seasonal abundance and flavor synergy. Elderflower, with its delicate, honeyed, and slightly musky aroma, pairs exquisitely with the bright, citrusy punch of lemon. This duo forms the sophisticated backbone of our cake, offering both elegance and vibrancy.

When you introduce fresh summer berries – juicy strawberries, tart raspberries, and plump blueberries – the flavor profile truly blossoms. The berries provide a natural sweetness and a refreshing tartness that cuts through the richness of the cream, while their vibrant colors make the cake visually stunning. Each bite offers a burst of fruity freshness, balancing the floral and citrus notes perfectly. This combination is particularly appealing for spring and summer, embodying the lightness and joy of the seasons.

Serving Suggestions and Storage

This Elderflower Lemon and Summer Berry Cake is best served chilled, allowing the flavors to meld beautifully. Garnish generously with fresh flowers (edible, if you like!) and a few extra berries on top of the cake and around the plate for an elegant presentation. Don’t forget to drizzle some of the reserved elderflower berry juice over each slice for an extra layer of flavor and moisture. A cup of freshly brewed tea or a light sparkling wine makes the perfect accompaniment.

To store, cover the cake loosely and refrigerate for up to 2-3 days. The flavors tend to deepen slightly on the second day, making it an excellent make-ahead dessert. For best results, allow it to come to room temperature for about 15-20 minutes before serving to ensure the sponge is at its most tender.

Rated 4.8 out of 5 stars from 5 votes

Elderflower, Lemon and Summer Berry Cake (The Royal Wedding Cake)

By Julia Frey of Vikalinka

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 10 people

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Layer Cake with elderflower lemon frosting and fresh berries.

Ingredients

For the cake

• 500g/2 cups unsalted butter, cubed
• 12 tbsp SPLENDA® granulated (See Recipe Notes if using sugar)
• 9 medium eggs
• 225g/1 3/4 cup all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 90g/1 cup ground almonds
• Zest of 4 lemons
• 1 tsp vanilla extract

For the fruit filling

• 350g/3 cups mixed summer berries (strawberries, blueberries and raspberries), hulled and chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp elderflower cordial

For the cream filling

• 300ml/1 1/3 cup double cream/whipping cream
• 100ml/1/2 cup Greek yogurt, plain and full fat
• 5 tsp SPLENDA® granulated (See Recipe Notes if using sugar)
• 2 tsp elderflower cordial
• 1 tsp vanilla extract

Instructions

For the cake

1. Preheat the oven to 180°C/350F, gas mark 3. Grease and line 3 x 20cm/8 inch round cake tins.
2. Add the butter to a pan and set over a low heat to melt, stirring occasionally. Set aside to cool slightly.
3. Add the eggs and SPLENDA® Granulated to a bowl and beat with an electric hand whisk for 5-7 minutes, until pale and foamy. The volume should triple. With the whisk still running, slowly pour in the melted butter and whisk briefly until just combined.
4. Gently fold in the flour, baking powder and baking soda, ground almonds, lemon zest and vanilla until just combined. Be careful not to overmix to maintain the light texture.
5. Divide the batter equally among the prepared cake tins. Bake for 20-25 minutes until light golden and a skewer inserted into the centre comes out clean. Cool the cakes in their tins for 10 minutes, then carefully remove from their tins and cool completely on a wire rack.

For the fruit filling

1. Meanwhile, prepare the fruit filling. Add the berries, elderflower cordial, and mint to a bowl. Toss gently to coat and set aside for 30 minutes to macerate. Once macerated, gently drain the berries and reserve the infused juice.

For the cream filling

1. When ready to assemble, add the double cream to a large bowl with the SPLENDA® Granulated and beat with an electric hand whisk until very soft peaks form. Carefully fold in the Greek yogurt and elderflower cordial until just combined, being careful not to overmix.

To assemble the cake

1. Set one cooled sponge layer on a serving plate. Evenly spread one-third of the cream mixture over the sponge, ensuring it reaches the edge. Make a slight round dip in the middle of the cream and spoon in a quarter of the drained berry mix.
2. Place the second sponge layer on top and repeat this process with the next layer of cream and berries.
3. Finish with the final sponge layer. Spread half of the remaining cream over the top of the cake. Then, use a long palette knife to spread the rest of the cream mixture around the sides of the cake, giving the edges of the sponge a thin crumb coating and a smooth finish. Garnish the top of the cake and the serving plate with fresh flowers and serve with the remaining berries and elderflower juices.

Notes

If you prefer to use traditional sugar instead of Splenda: Use 300g/1 1/2 cups of granulated sugar for the sponge cake and 50g/1/4 cup icing sugar for the cream filling.

Nutrition information is automatically calculated, so should only be used as an approximation.