Whisk 50ml milk with 100g natural yogurt and 6 eggs.
Beat together 450g butter with 450g golden caster sugar in a large bowl.
Add the egg mixture, 450g self-raising flour and the zest of 1 lemon. Mix again until smooth.
Line and grease 3 x 20cm cake tins. Divide the mixture between the tins and bake at 160C/140C fan/gas 3 for 40 mins.
Mix 3 tbsp elderflower cordial with the juice of 1 lemon.
When the cakes are cooked, pierce them all over with a cocktail stick and drizzle generously with the lemon and elderflower syrup.

Beat together 250g unsalted butter and 350g icing sugar.
Add 300g full-fat cream cheese, another 350g icing sugar and the zest of 1 lemon. Whisk until smooth.

Stack the cakes on a cake stand and layer with plenty of icing, smoothing down with a palette knife.
Put the remaining icing on top and smooth down and over the sides, covering the cake in swirls.
Decorate with roses and edible flowers.

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