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Lemon and Elderflower Drizzle Cake

Lemon and Elderflower Drizzle Cake
Lemon and elderflower drizzle cake
Serves 12 | prep 30 mins | total time 1 hr 40 mins

  • 175 g self-raising flour
  • 1/2 level tsp baking powder
  • 175 g Stork
  • 175 g caster sugar
  • 3 medium eggs
  • 1 tbsp elderflower cordial
  • zest of 1 lemon
For the syrup
  • juice of 1 lemon, strained
  • 1 tbsp elderflower cordial
  • 55g caster sugar
For the filling
  • 115 g icing sugar
  • 40 g Stork
  • 1-2 tsp elderflower cordial
  • 3-4 tbsp lemon curd
  • 55 g icing sugar for the glace icing
  • 1 tsp lemon juice
  • For the topping
  • Edible flowers, optional
Step by step
  1. Preheat the oven to gas 4, 180°C, 160°C fan.
  2. Sift the flour and baking powder into a large bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. Spoon the mixture into 2 greased and base lined 20cm cake tins.
  3. Bake for 30-40 minutes or until cooked and turn out on to a wire rack.
  4. Meanwhile, place the lemon juice, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved.
  5. Whilst the cakes are warm, make a few deep holes with a skewer and drizzle the elderflower syrup over both cakes so that it soaks in.
  6. Place the icing sugar, Stork and elderflower cordial into a bowl and mix well until smooth. Sandwich the two cakes together by spreading with the Stork mixture and then the lemon curd. Decorate the top of the cake with a thin glace icing made with the icing sugar and a little lemon juice. Finish with edible flowers.