Lemon and elderflower cake recipe | Sainsbury`s Magazine
This indulgent lemon and elderflower cake is layered with lemon curd and a sweet elderflower buttercream. Decorate with spring flowers and candied lemon for an extra special finish
Ingredients
- 350g soft salted butter
- 350g golden caster sugar
- 5 medium eggs
- 350g self-raising flour
- 125g lemon curd yogurt
- zest of 2 lemons, plus the juice of 1
- 5 tbsp elderflower cordial
- 250g soft salted butter
- 450g icing sugar, sifted
- 3 tbsp elderflower cordial
- 4 tbsp lemon curd
- candied lemon slices (see Kitchen tip)
- edible or artificial spring flowers
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