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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 180°C, 160°C fan, Gas mark 4. Grease and bottom line 2 2 x 20cm round cake tins with baking paper.
Beat the Flora Buttery and sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the lemon zest and flour. Divide evenly between the two cake tins and level the surface.
Bake for 30 minutes or until a skewer comes out clean. Leave to cool for 5 minutes then turn out to cool on a cooling rack.
To make the icing beat the Flora Buttery and icing sugar together with 2 tablespoons of elderflower cordial and 2 tablespoons of lemon juice until light and creamy. To make the drizzle simply blend 2 tablespoons elderflower cordial with 2 tablespoons lemon juice (or more if you like a sharper lemon flavour).
To assemble, slice each of the sponges horizontally and place the first sponge on a serving plate. Sprinkle a little drizzle over the base, then spread lemon curd over and top with the 2nd sponge. Sprinkle drizzle over and spread a layer of icing. Top with the 3rd sponge, sprinkle with drizzle and spread with lemon curd. Top with the remaining sponge and spread icing all over the cake to coat.
Pipe a ring of pearls around the base of the cake, decorate with fresh flowers and serve.
