1 1/2 packages of lemon supreme cake mix

One small instant vanilla pudding

5 eggs

3/4 oil

2 cups of buttermilk

Mix all ingredients and bake in 3 nine inch baking pans at 350° for 22 minutes. Cool completely.

Elderflower Syrup:

1/4 C. sugar

1/4 C. water

1:4 C. Elderflower Liqueur (I used St Germaine)

In a microwave-safe container, heat water and sugar in microwave for two minutes until sugar is dissolved and liquid is clear. Cool slightly and add liqueur.

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Lemon Buttercream Icing:

Four sticks of softened butter

8 cups of powdered sugar

Zest of one lemon

Juice of one lemon

Heavy Cream as needed

Spoon or brush elderflower syrup onto each layer of cake. Ice with lemon buttercream. Garnish as desired.

Presented by Deana Hurd, LuLu's Tea Room