Add the cream and lilacs in a small pan. Heat the cream until its simmering, remove from heat.

Chill the cream with flowers in the refrigerator for a couple of hours or overnight.

Keep it the fridge until needed.

Separate the egg yolks and whites. Add the egg whites and lemon juice in a bowl fitted with whisk attachment. Whisk until stiff peaks and keep aside.

Preheat the oven to 180 C/ 350 F. Grease and line a 8 inch cake pan with parchment paper.

In a separate bowl add the butter, sugar and lemon zest. Using the paddle attachment, cream until pale and fluffy.

Add and beat one egg yolk at a time.

Sift the flour and baking powder into the wet ingredients. Add milk as the flour is mixing.

Fold the egg whites into the batter , transfer the batter into the cake pan.

Bake for 35-40 minutes. Check with a wooden skewer to see if completely baked.

Using a pastry brush, brush the lilac syrup on the lemon cake. Let the cake cool on a cooling rack.

Meanwhile, Strain the lilac infused cream to separate the flowers from cream.

Using the whisk attachment, whisk the lilac infused cream until soft peaks. Add icing sugar and the fresh lilacs.

Whisk till stiff peaks are formed. Using a spatula, add dollops of lilac cream on the lemon cake. Swirl the cream using an offset spatula

Garnish with fresh lilac flowers