(Thank you, Splenda® for sponsoring this sweet post and supporting the Vikalinka kitchen!) The spring is in the air or is it love? I think both and the buzz and excitement are nearly palpable as the country is getting ready to celebrate the royal wedding number 2 and planning warmer weather shenanigans! I didn’t want to stay behind, so my contribution is in the form of a cake. But not just any cake. This is the cake! The Royal Wedding Cake!
Ever since the official flavours of lemon and elderflower were released there’s been so much talk of how unusual the royal choice is! They walked away from the classic fruit cake in favour of elderflower and lemon cake but can you really blame them?!! I have never been a fan of fruit cakes, so tradition or not I am a rebel at heart and I wholeheartedly support them!
Another thing I support is elderflower. In fact I might be THE biggest elderflower supporter out there. I have been known to use it anywhere I could imagine like this Rose Rhubarb Layer Cake or Pimm’s cocktail. Both quite British, so if you like to enrich your anglophile experience, try them!
How is my elderflower and lemon cake different from the rest
The biggest difference with the elderflower and lemon cake I am sharing today though is that it was made almost entirely sugar-free!! With the summer coming up, which usually means much less clothing covering us up, unless you live in England, I wanted to share a cake that is not as heavy as they come. This elderflower and lemon cake relies on Splenda® sugar alternative for its sweet taste. It also uses a combination of double cream and Greek yogurt to lighten it up and was specifically developed by the Splenda team to help us get ready for the summer season! The fresh summer berries, subtle floral scent of elderflowers and bright lemon flavours take this cake to the next level of deliciousness!
My whole family approved. Will you?
