Simon Rimmer served up a delicious lemon and elderflower cake for Mother’s Day on Sunday Brunch.

The ingredients are: Juice 4 lemons, 50g sugar and 25ml elderflower cordial.

For the sponge: zest 2 lemons, 200g butter, 200g sugar, 200g self raising flour, 3 eggs and 1 tablespoon elderflower cordial.

For the filling: 75g lemon curd and 200g whipped cream.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.