Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
To make the sponge cream together the butter and sugar until light and fluffy. You can use an electric mixer or by hand with spoon
Add the lemon zest and mix in
Add the eggs, two at a time, and whisk between each addition. Then add the elderflower cordial, and whisk in
Using a hand whisk, gently whisk in the self raising flour
Divide the mixture between the tins, I like to weigh it out for accuracy so the layers are even
Bake them for 45-50 minutes or until they are golden brown and a skewer inserted into the centre comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the lemon extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Put one of the sponges on a cake board, and then onto a decorating turntable and brush some of the elderflower cordial over it
Spread a layer of buttercream over the sponge and smooth it out, then add the second sponge and repeat the process
Add the final sponge layer, this time, brush the cordial on to it, then flip it over and add on top of the other sponges
Cover the cake in a base layer, or crumb coat, of buttercream
Pipe some buttercream around the top of the cake and add your chosen decorations
Move the cake onto a serving plate or cake stand to serve. Leftovers will keep in an airtight container in a cool place for 2-3 days