Made with real lemon and a hint of elderberry liqueur, this Lemon Elderberry Cake is deliciously moist with its lemon curd filling and elderberry-flavoured buttercream icing.
Sift the cake flour, baking powder, baking soda, and salt together. In a one-cup measuring cup, combine the milk and Elderflower Liqueur. Add the dry ingredients to the creamed butter-sugar mixture alternately with the liquid ingredients in three additions, starting and ending with the dry ingredients, and beating well after each addition. Beat one additional minute on medium speed.
Transfer batter equally among the pans and bake for approximately 30-35 minutes, or until cake tester inserted into center of cakes comes out clean. It is recommended to check cakes the first time around the 25-minute baking point, then check them every five minutes until they test done. Cool cakes on wire cake racks for 10 minutes before removing from pans. Cool completely before frosting cakes.
Note: The baking times given are for the 6” cakes. This cake may be made in two 8” or 9” round pans; however, baking times may need to be adjusted.