Perfectly Romantic Rose & Lemon Cake

• Rose & Lemon buttercream ↔ Replace
• 230 g | 2 sticks | 8.1oz unsalted butter (cubed) ↔ Replace
• 500 g | 17.64oz icing (powdered sugar, sifted (if you can be bothered!)) ↔ Replace
• 1 tbsp hot water if butter is cold ↔ Replace
• 1-2 tbsp rose water ↔ Replace
• juice of 1 lemon ↔ Replace
• 1 tbsp dried edible rose petals (crushed to a powder) ↔ Replace
• 120 ml | 1/2 cup double cream ↔ Replace
• a few drops pink food colouring (optional) ↔ Replace
• Rose & Lemon Layer Cake ↔ Replace
• 165 g | 5.8oz plain flour ↔ Replace
• 165 g | 5.8oz (caster sugar) ↔ Replace
• 40 g | 1.4oz ground almonds ↔ Replace
• 1/2 tbsp baking powder ↔ Replace
• 1/2 tsp bicarbonate of soda ↔ Replace
• 1/4 tsp salt ↔ Replace
• – ↔ Replace
• 1 tbsp rose water (look for Steenbergs brand) ↔ Replace
• 1 tbsp rose petals (crushed to a powder) ↔ Replace
• 100 g | 3.5oz unsalted butter (cold and cubed) ↔ Replace
• 2 large eggs ↔ Replace
• zest of 1 lemon ↔ Replace
• 100 ml | 3.5 fl oz buttermilk ↔ Replace
• 2 tbsp lemon juice ↔ Replace
• – ↔ Replace
• 2-3 tbsp simple syrup ↔ Replace
• 1 tbsp gin ↔ Replace
• 1 tbsp rose water ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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