1) 6 large eggs
2) 100 g natural yogurt
3) 50 ml milk
4) 450 g butter, softened
5) 450 g regular or berry sugar
6) 450 g self-rising cake flour - see note below
7) zest of 1 large lemon & juice
8) 5 T Elder Flower liqueur (St Germain's)
9) 250 g butter, softened
10) 300 g full fat cream cheese
11) 700 g icing sugar
12) 2 1/2 t vanilla
Oven 320.
Butter 3 - 8 or 9 inch cake pans, line bottom with parchment and coat sides with flour.
Whisk 1) to 3)
Beat 4) & 5) with electric mixer till light & fluffy.
Add 6) egg mix and lemon zest.
Divide between cake tins.
Bake 30 mins or just till toothpick clean.
Mix lemon juice with 8)
When cakes are done, poke surface with chopstick, pour lemon mix over.
Cool in tins.
For icing beat 9) till smooth, add half 11)
Add rest of 11) 10) & 12) beat till smooth.
Stack layers and ice cake.
Decorate with fresh flowers.
For the flour - I made my own self-rising cake flour at home!
For each 1 c flour needed, measure 1 c into bowl, remove 2 T and replace with 2 T cornstarch.
Add 1/4 t salt and 1 1/4 t baking powder. Sift together then sift again 6 more times!
I know it sounds like a lot but your cake will be dreamy light with a very delicate crumb.
Melt in your mouth smooth!
💜 There were so many versions of this recipe online, this one is very similar to the original with a few of my own changes. I bit the bullet and used a scale to weigh out all the ingredients in grams. For me it was easier than trying to convert to cups.
💜 Option!
I baked the cake again and made 3 - 8 inch square layers like the one below.
I did not stack the layers but left them as single cakes! You can freeze the cake (wrapped well in Saran then foil). The icing can also be frozen in plastic containers, just take out of freezer and thaw in fridge overnight.
