Step 1

Preheat the Oven: Preheat your oven to 200°C (180°C fan, 400°F), Gas Mark Grease and line three 20cm (8in) loose-bottomed round cake tins with baking paper.

Step 2

Make the Cake: Put the butter, sugar, salt, and lemon zest into the bowl of a stand mixer fitted with a paddle attachment, and beat until pale and fluffy. Gradually beat in the eggs, one at a time, adding a spoonful of flour with each one to prevent the mixture from splitting.

Step 3

Fold in Dry Ingredients: Gently fold in the sifted flour and ground almonds, then stir in the elderflower cordial until fully incorporated.

Step 4

Divide and Bake: Divide the mixture evenly between the three prepared tins. Bake for 20–25 minutes, or until risen and golden. Test by inserting a cocktail stick or skewer into the center — if it comes out clean, the cakes are ready.

Step 5

Soak the Cakes: Once baked, remove the tins from the oven and transfer to a wire rack. Use a cocktail stick or small skewer to prick holes in the surface of the sponges. Mix the elderflower cordial and lemon juice, and spoon over the cakes. Let the cakes soak for 30 minutes before turning them out to cool completely.

Step 6

Make the Buttercream: In a stand mixer or with an electric hand whisk, beat the butter until soft. Gradually add the sifted icing sugar and beat until pale and fluffy. Add the cream and elderflower cordial, mixing until smooth, but be careful not to over-beat.

Step 7

Assemble the Cake: Place one sponge on a cake stand or serving plate. Spread a layer of buttercream on top. Lay a second sponge on top, and repeat the process, layering with buttercream. Spoon the remaining buttercream on top of the cake and spread it evenly over the top and sides with a palette knife.

Step 8

Smooth and Decorate: Turn the cake while holding a palette knife against the sides to scrape off some of the buttercream, allowing the sponge to show through. Decorate the cake with fresh fruit and flowers.