For the Cake:
2.5 kg self-raising flour
1.5 kg caster sugar
4 Tbsp baking powder
Zest of 8 lemons
2.5 litres non-dairy milk
1 litre vegetable oil
200 ml Elderflower Syrup (recipe below)

For the Elderflower Syrup:
300 g sugar
350 ml elderflower cordial

For the Lemon and Elderflower Curd:
175 ml lemon juice
75 ml elderflower cordial
125 ml water
250 g caster sugar
65 g cornflour
150 ml soya cream
20 g vegan butter
1 pinch salt

For the Icing:
1 kg vegan butter
2 kg icing sugar
6–9 Tbsp Lemon and Elderflower Curd (recipe above)