Lemon Luster Wedding Cake

By Kellogg's in Partnership with Chef Darren McGrady
May 9, 2018
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Author Notes: Kellogg's Two Scoops Raisin Bran* Cake with Lemon Elderflower Cream Cheese Frosting, Edible Gold and Fresh FlowersKellogg's in Partnership with Chef Darren McGrady

Serves: 12
Prep time: 40 min
Cook time: 25 min

  • 2 cups Kellogg's Two Scoops Raisin Bran*
  • 1 3/4 cups milk
  • 1/4 cup unsalted butter, room temperature
  • 1 egg
  • 1 lemon, zested
  • 3/4 cup dark brown sugar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup plus 1 tbsp. of cream cheese at room temperature
  • 1 lemon, zested
  • 2 cups powdered sugar
  • 2 tablespoons elderflower cordial
  • Edible gold leaf and edible flowers, for garnishing
  1. Preheat the oven to 350°F. Line an eight-inch square cake pan with parchment paper and butter it lightly.
  2. In a large bowl, soak the Kellogg's Two Scoops Raisin Bran* in the milk for about 30 minutes. Stir occasionally.
  3. Using an electric mixer, cream together the butter and sugar. Add the egg and lemon zest and mix until combined. Stir in the flour, baking powder and Kellogg's Two Scoops Raisin Bran* mixture and mix again until combined. Spoon the batter into the prepared cake pan and bake in the center of the oven until a toothpick inserted into the cake comes out clean. Remove cake from the oven and place it on a wire rack to cool.
  4. Using an electric mixer, cream the butter, cream cheese, lemon zest and powdered sugar until smooth. Stir in the elderflower cordial and use the mixer to incorporate it into the batter.
  5. Slice the cake horizontally into three even layers and fill with layers of the butter cream. Garnish with the edible gold and edible flowers.

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