Name: Lemon Elderflower Cake
Total time: 1 h 30 min
Ingredients: For the cake:; 1 cup butter at room temperature; 1 cup sugar; 4 eggs; 1 1/2 cups + 2 tsp. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; Zest of 1 lemon; 4 tbsp. elderflower cordial; For the frosting:; 1 stick (1/2 cup) salted butter at room temperature; 4-5 cups confectioners sugar; 2 tsp. vanilla; 1/4 cup whole milk

Ingredients

For the cake:
- 1 cup butter at room temperature
- 1 cup sugar
- 4 eggs
- 1 1/2 cups + 2 tsp. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- Zest of 1 lemon
- 4 tbsp. elderflower cordial
For the frosting:
- 1 stick (1/2 cup) salted butter at room temperature
- 4-5 cups confectioners sugar
- 2 tsp. vanilla
- 1/4 cup whole milk

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Instructions

2. Using a kitchen aid or hand mixer, whisk the butter until light and fluffy.
4. Add sugar to the butter and whisk together.
6. In a medium bowl, combine flour, baking powder, salt and lemon zest.
8. Mixing on low, alternate adding the eggs and flour. You do this in cakes from scratch to prevent separation and help with absorption.
10. Add elderflower cordial and lightly mix until combined.
12. Preheat your oven to 350 degrees (F).
14. Grease, flour and layer the bottom of 3, 5” cake pans with parchment paper.
16. Add batter to your cake pans filling only about half way. You’ll end up with some batter leftover, so make a few cupcakes!
18. Bake for about 25 minutes, or until a toothpick comes out clean.
20. Remove from the oven and let cool for a few minutes before removing from the pan. Cool on wire racks.
22. Once completely cooled, wrap in plastic wrap and place in the fridge. This will help when frosting.
To make the frosting:
2. Beat butter until light and fluffy.
4. Reduce speed to medium and gradually add confectioners sugar. The frosting will look crumbly or like Dippin’ Dots.
6. Add vanilla and milk and whisk until you see something that looks like frosting!