Sparkling Lemon and Elderflower Cake
This elegant, floral sponge cake is infused with a zesty lemon syrup and topped with a light, fragrant elderflower buttercream. It is the perfect sophisticated dessert for garden parties and spring celebrations.
Ingredients
Ingredients
- 225 g unsalted butter softened at room temperature
- 225 g caster sugar
- 4 large eggs beaten
- 225 g self-raising flour sifted
- 2 tbsp whole milk
- 2 large lemons zested and juiced
- 100 ml elderflower cordial divided for syrup and frosting
- 150 g unsalted butter for buttercream frosting
- 300 g icing sugar sifted
- 1 tbsp sparkling water to lighten the frosting
Notes
Store in an airtight container at room temperature for up to 3 days. For a more intense flavor, garnish with edible pansies or candied lemon peel. The sparkling water in the frosting adds a unique, light texture.