Ingredients

Step by step

1. Preheat oven to 180°C, fan 160°C, gas 4. Grease and line a 30cm x 20cm tin.
2. Using a free-standing or handheld electric mixer, beat the butter and sugar until fluffy, about 3-4 minutes. Add the eggs, one at a time, until incorporated. Add the soured cream, lemon zest and juice. Beat for another minute.
3. In a medium bowl, combine the flour, cornflour, baking powder, poppy seeds and a pinch of salt. Tip the dry ingredients into the mixer and beat until just combined.
4. Pour into the prepared tin and smooth the surface. Bake for 25 minutes or until firm – don’t worry if it looks pale. Cool in the tin.
5. For the topping, beat the butter and soft cheese with a standing or handheld electric mixer until smooth (make sure the soft cheese is at room temperature before you start, or the butter in the icing may go lumpy). Add the elderflower cordial and icing sugar and beat again. Chill in the fridge to firm up slightly.
6. For the drizzle, use a skewer to poke holes into the cake, then brush the elderflower cordial over the cake. Remove from the tin and place on a serving plate or board.
7. Spread the topping over the cake and decorate with edible flowers, or lemon zest, if you like. Cut into squares or fingers.