Recipe: Elderflower Lemon Cake
Ingredients
- 8 ounces unsalted butter, softened, plus more for greasing the pan
- 8 ounces superfine sugar
- Zest of 2 lemons (about 2 tablespoons)
- 4 large eggs
- 9 ounces all-purpose flour (2 cups)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/4 cup elderflower cordial or liqueur
- Juice of 1/2 lemon (about 1 tablespoon)
- 1/2 cup cold heavy cream
- 1 tablespoon elderflower cordial or liqueur
- 1 tablespoon granulated sugar (if using liqueur)
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