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.
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
5/17/2018
