Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Elderflower Lemon Cake! In honor of the royal wedding, I treated my friends to an unofficial version of Harry and Meghan’s delicious inspiration. It lends to the warm floral notes of Spring with just enough citrus and vanilla to make a moist and fluffy cake. Notice the luscious cream cheese icing drizzling down the sides like a cascading satin gown. Petite flowers, crushed pistachios, and lemon segments produce a sensational finish. Sounds like a royal pairing of Love and Happiness, doesn’t it?

ELDERFLOWER LEMON CAKE

Ingredients:

4 eggs, room temperature

3/4 cup sugar

2/3 cup olive oil

1/3 cup butter, melted

1 teaspoon citrus peel, granulated

1 teaspoon vanilla extract

4 tablespoons elderflower liqueur

1 1/2 cups flour

1 tablespoon baking powder

1 small box lemon pudding mix, instant

3/4 teaspoon sea salt

4 ounces cream cheese, room temperature

4 tablespoons natural golden honey

1 tablespoon elderflower liqueur

1 tablespoon pistachios, crushed

Fresh lemon slices, cut into segments

Fresh flowers

Instructions:

Preheat oven to 325°. Grease and flour a bundt pan. Set aside. In a stand mixer, combine eggs and sugar. Beat on High for 3 minutes. Turn to Low setting; drizzle in olive oil and melted butter. Continue beating one minute longer. Fold in citrus peel, vanilla extract, and elderflower liqueur. In another bowl, combine flour, baking powder, lemon pudding mix, and sea salt. Gradually add the dry ingredients to the wet batter, scraping down the sides as needed. Pour cake batter into the prepared bundt pan. Bake 55-60 minutes until cake is golden brown and a tester comes out clean. Remove pan from oven and cool on a wire rack for 15 minutes. Invert onto a cake plate to unmold. To make icing, combine cream cheese, natural honey, and elderflower liqueur. Beat until light and fluffy. Drizzle over cooled cake. Sprinkle with crushed pistachios. Garnish with lemon segments and tiny fresh flowers.

27 thoughts on “Eating My Way Through the Alphabet: Letter E”

  2. Hey Gail, love the summery theme already. Btw I was trying to search for a recipe on your blog and was wondering if you have a search tab. It would be a nice way to find a recipe without painstakingly going through the archives. Just a thought 🙂 You see, I do use your recipes. xx

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