Lemon and elderflower celebration cake

• butter↗

  for greasing

• medium eggs6
• natural yogurt↗100g g
• milk↗50ml ml
• butter↗450g g

  softened

• golden sugar↗450g g
• self‑raising flour↗450g g
• lemon↗finely grated zest of 1

  plus juice

• elderflower syrup3 tbsp tbsp
• butter↗250g g

  softened

• full‑fat cream‑cheese↗300g g
• icing sugar↗700g g
• lemon↗finely grated zest of 1
• fresh flowers

  for decoration

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3. Grease and line the base and sides of three 20 cm round cake tins with parchment paper. In a jug whisk together the eggs, yogurt and milk. In a large bowl whisk the butter and sugar with an electric hand‑mix​er until light and fluffy. When the mixture is light and airy, add the flour, the liquid from the jug and the lemon zest. Mix again to a smooth batter. Divide the batter among the tins, smooth the surface and bake for 40 minutes.

2. 2

   Mix the lemon juice with the elderflower syrup. When the cakes are ready, poke their surface with a cocktail stick and then drizzle with the lemon‑elderflower syrup. Leave to cool in the tins. After cooling you may wrap in film and store for 3 days before glazing.

3. 3

   For the glaze, whisk the butter to a smooth consistency with an electric hand‑mix​er. Add half the icing sugar, fold with a spatula (this helps avoid a “cloud” of icing sugar), then whisk again. Add the remaining icing sugar, cream‑cheese and lemon zest, mix again, then whisk to smooth.

4. 4

   Stack the cakes on a stand, generously spreading each layer with the glaze. Spread the remaining glaze on top, then use a spatula to swirl it over the top and sides, creating ribbons (don’t worry if it isn’t perfect). Add the final glaze on top and use it to cover any spots where the cake shows through. Decorate with fresh flowers.