Lemon and elderflower buttercream cake
by GBC Kitchen

Ingredients

Dairy

  • 400g of unsalted butter, softened
  • 200ml of whole milk
  • 400g of unsalted butter, softened

Store Cupboard

  • 400g of caster sugar
  • 8 large eggs
  • 400g of plain flour
  • 2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 800g of icing sugar, sifted
  • 2 tsp vanilla extract
  • 1 pinch of salt
  • 100g of pistachios, finely crushed

Bakery

  • 4 tsp baking powder

Fruit & Vegetables

  • 4 lemons, zested
  • 2 tbsp of lemon juice

Beverages

  • 100ml of elderflower cordial, undiluted, plus extra for soaking the sponge
  • 6 tbsp of elderflower cordial

  • flowers for decoration e.g. elderflowers or roses