Tart lemon butter cake layered with lemon curd and topped with fluffy lemon Swiss meringue buttercream. A truly classic celebration cake made with the highest quality cultured butter by Pepe Saya, single-source milk from Little Big Dairy, organic flour by Wholegrain Milling and eggs from the happiest of hens from either Egg Lady Delivers or Full Circle Farm.
Optional extras for fancy affairs (berries not included): Edible flowers Gold leaf
Best enjoyed at room temperature. Lasts in the fridge for up to a week.
Note: Serving sizes based on 3 to 5 square inches of cake per serve
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