Lemon and Elderflower Buttercream Cake Recipe
This towering elderflower and lemon layer cake is the perfect thing for a spring celebration.
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Cooking tools:
- Hand mixer
- Piping bag
- Piping nozzle
- Offset spatula
- Pastry brush
- Sifter
- Cake pan
- Cooling rack
- Skewer
- Oven
- Mixing bowl
- Spatula
- Plate
- Measuring cup
- Measuring spoon
- Parchment paper
- Airtight container
Ingredients
- 400g of unsalted butter, softened
- 400g of caster sugar
- 8 Freshlay Farms Golden Yolker® eggs
- 400g of Doves Farm Organic Plain White Flour
- 4 tsp Doves Farm Baking Powder
- 2 tsp Doves Farm Bicarbonate of Soda
- 1/2 tsp salt
- 200ml of whole milk
- 4 lemons, zested
- 100ml of elderflower cordial, undiluted, plus extra for soaking the sponge
- 2 tsp vanilla extract
- 800g of icing sugar, sifted
- 6 tbsp of elderflower cordial
- 2 tbsp of lemon juice
- 1 pinch of salt
- flowers for decoration e.g. elderflowers or roses
- 100g of pistachios, finely crushed
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