Lemon Elderflower Cake Recipe | Tate and Lyle Sugars
www.wearetateandlylesugars.com
This perfect for special occasions bake, consists of elderflower infused lemon sponge cakes layered with tangy lemon curd and elderflower buttercream. View our recipe today.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wearetateandlylesugars.com.
Ingredients
- 450 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
- 450 g Unsalted butter
- 6 Medium eggs
- 100 g Soured cream
- 50 ml Elderflower cordial
- 450 g Self raising flour
- 1 Large lemon
- 50 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
- 50 ml Water
- 800 g Tate & Lyle Fairtrade Pure Cane icing sugar
- 400 g Unsalted butter, softened
- 80 ml Elderflower cordial
- 100 g Lemon curd
- 80 ml Double cream
- 20 g Unsalted butter
- 150 g White chocolate
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