Lemon Elderflower Cake (Copycat Royal Wedding Cake)

INGREDIENTS

3 cups

all-purpose flour

1 tbsp

baking powder

3/4 tsp

salt

1 cup

unsalted butter (room temperature)

1 tbsp

lemon zest (from one large lemon)

2 cups

granulated sugar

large eggs (room temperature)

2 tsp

vanilla

2/3 cup

milk (room temperature)

1/3 cup

lemon juice (fresh squeezed, from one medium lemon)

large eggs

1 cup

granulated sugar

1/2 cup

lemon juice (fresh squeezed, from one large lemon)

1 tbsp

lemon zest (from one large lemon)

6 tbsp

unsalted butter (cubed)

large egg whites

2 cups

granulated sugar

3 cups

unsalted butter (room temperature)

2 tbsp

elderflower cordial (to taste)

elderflower cordial/syrup