Lemon-Elderflower Trifle | Redpath Sugar

Ingredients

• 2½ cups (312 g) all-purpose flour
• 1½ tsp (8 g) baking powder
• ½ tsp (3 g) salt
• ½ tsp (2 g) baking soda
• ¾ cup (150 g) Redpath® Special Fine Granulated Sugar
• ½ cup (109 g) Redpath® Golden Yellow Sugar
• 2 tbsp (12 g) lemon zest, finely grated
• 1 cup + 2 tbsp (255 g) butter
• 5 large eggs
• 3 tbsp (45 ml) milk
• 2 tbsp (30 ml) lemon juice, preferably freshly squeezed
• 2 tsp (10 ml) pure vanilla extract
• ½ tsp (2 ml) pure lemon extract (optional)
• 1 recipe (or 1 cup store-bought / 250 ml) lemon curd
• 2½ cups (625 ml) heavy cream (35%)
• ⅔ cup (80 g) Redpath® Icing Sugar
• ¼ cup (63 ml) elderflower liqueur (see Chef’s Tips)
• Lemon zest
• Lemon slices, fresh or dried
• Lemon balm or thyme or mint
• Fresh berries