Lemon and Elderflower Cake with a not too sweet frosting

Preheat the oven to 180 degrees c (fan)

To make the cake. Cream together the margarine(butter) and sugar until light and fluffy then add the eggs one at a time whisking well between each addition.

Fold in the flour which has been sifted then add the lemon zest, extract and juice.

Divide between the two tins and bake for 18-20 minutes until the cakes are pale golden, risen and firm to the touch.

Remove from the tins when cool enough to handle and leave to go completely cold.

To make the low sugar  frosting – Place the milk and cornflour in a small saucepan and heat gently stirring all the time until the mixture thickens. Transfer to a heatproof bowl, cover in greaseproof paper or a plate to prevent a skin forming and leave to go completely cold.

In a separate bowl whisk the butter until creamy then add the icing sugar in three parts, whisking really well between each addition. This is important if you are to have a smooth cream.  Take then the cold paste and whisk this into the buttercream just one small spoonful at a time again whisking really well between each addition.  Finally whisk in the elderflower cordial and lemon zest.

Sandwich the cakes together then apply a thin crumbcoat to the sides and top of the cake. Chill for an hour then spread over the rest of the frosting and decorate as you wish.

TIP: This cake looks gorgeous made up as a 3 layer (halve the recipe for a third 6 inch cake) then decorated simply with fresh edible flowers.  The buttercream recipe should be sufficient for three sponges.