Elderflower Lemon Cake

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8 ounces unsalted butter, softened, plus more for greasing the pan

8 ounces superfine sugar

4 large eggs

Zest of 2 lemons (about 2 tablespoons)

8 ounces self-rising flour

1/4 cup elderflower cordial

Juice of 1/2 lemon (about 1 tablespoon)


1/2 cup heavy whipping cream

2 tablespoons elderflower cordial

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