Lemon and Elderflower Layer Cake

Preheat the oven to 160°C.

To make the lemon cake batter, get a large mixing bowl and whisk together the cake flour, baking powder, and salt.

In a second large mixing bowl, mix together the vegetable oil, eggs, sugar, Belvoir Farm Sparkling Elderflower, lemon extract, and lemon juice. Use an electric mixer and mix well until the mixture is pale yellow and the sugar granulates are completely dissolved.

Add the wet ingredients to the dry and mix until just combined.

Grease 3 cake pans with a bit of vegetable oil, add parchment paper rounds to the bottom and lightly oil the parchment paper rounds. Divide the cake batter evenly into the 3 cake pans.

Bake at 160°C for 30-35 minutes or until golden brown on top and a toothpick inserted into the centre comes out clean. Allow the cakes to cool inside the cake pans for 10-15 minutes then gently flip them out of the cake pans and cool on a wire rack until completely cooled.

While the cakes cool, make the cream cheese frosting. Whisk together the softened butter, room temperature cream cheese, lemon extract and icing sugar. Mix well until fully combined.

To decorate the elderflower and lemon layer cake, place one of the completely cooled cake layers upside-down onto your cake platter then top with a layer of cream cheese frosting and add a layer of fresh berries. Repeat with the second and third layer of cake. Enjoy immediately or store in the refrigerator in an air-tight container for up to 3 days.