Royal Wedding Watch: Lemon Tea Bread and Elderflower Champagne

In anticipation of the royal wedding, we’ve created an easy-to-prepare twist on Prince Harry and Meghan Markle’s lemon elderflower wedding cake.

Royal Wedding Watch: Lemon Tea Bread and Elderflower Champagne

Prep Time

20 minutes

Cook Time

35 minutes

Serves

6 people

In anticipation of the royal wedding, we’ve created an easy-to-prepare twist on Prince Harry and Meghan Markle’s lemon elderflower wedding cake.

This rich lemon quick bread, made with buttermilk and fresh lemon zest, is glazed generously with an indulgent lemon glaze. Make the day ahead, then enjoy while you watch the festivities.

Elderflower Champagne//Photo by Lance Mellenbruch

Toast the bride and groom with bubbly elderflower rose champagne, made with one third elderflower liqueur (such as St. Germain) and two thirds brut rosé champagne. Cheers!

 

Click here for a Pink Grapefruit and Elderflower Iced Tea recipe.

Click here for a recipe on how to make your own Elderflower Simple Syrup.

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Ingredients

For the Lemon Tea Bread

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons fresh squeezed lemon juice
  • 6 tablespoons buttermilk
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon fresh grated lemon zest
  • 2 large eggs

For the Lemon Glaze

  • 1 cup confectioners sugar
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon fresh grated lemon zest
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon heavy cream

Preparation

  • 1 Preheat oven to 350 degrees F. Lightly grease an 8½ x 4½-inch loaf pan.
  • 2 To prepare lemon tea bread: in a large bowl, sift together flour, baking powder, salt, and baking soda. Reserve.
  • 3 In a small bowl, combine lemon juice and buttermilk. Reserve.
  • 4 In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in lemon zest and eggs until fully blended. Alternately add reserved flour mixture and buttermilk mixture until fully blended.
  • 5 Pour into a loaf pan and bake for 35 minutes, or until a wooden skewer inserted in the center comes out clean. Cool in pan for 10 minutes; transfer tea bread to serving plate.
  • 6 To prepare lemon glaze: combine confectioner’s sugar, lemon juice, lemon zest, sugar and heavy cream in a bowl and whisk to blend. Taste and adjust the flavor and thickness of glaze with additional confectioner’s sugar and lemon juice, as needed.
  • 7 Drizzle lemon glaze over top and sides of lemon tea bread.

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