Lemon and elderflower drizzle cake
Serves: 12
Prep time: 30 minsTotal time: 
Lemon and elderflower drizzle cake
Serves: 12
Prep time: 30 minsTotal time: 
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Ingredients
- 175g self-raising flour
- 1/2 level tsp baking powder
- 175g Stork
- 175g 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
- 115g icing sugar
- 40g Stork
- 1-2 tsp elderflower cordial
- 3-4 tbsp lemon curd
- 55g icing sugar for the glace icing
- 1tsp lemon juice
For the topping
- Edible flowers, optional
Step by step
- Preheat the oven to gas 4, 180°C, 160°C fan.
- 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.
- Bake for 30-40 minutes or until cooked and turn out on to a wire rack.
- Meanwhile, place the lemon juice, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved.
- 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.
- 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.
