This is how it's made
Lemon and Elderflower Drizzle Cake
Sift the flour and baking powder into a large mixing 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 in a preheated oven at 180°C, 160°C fan oven, Gas 4 for 30-40 minutes or until cooked.Turn out on to a wire tray.
Put the lemon juice, elderflower and sugar in a saucepan and heat gently until the sugar has dissolved.
Whilst cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake.
Place the icing sugar, Stork and elderflower in a bowl and mix well until smooth. Split the cakes horizontally in half. Spread the base cake half with 1/3 of the icing and1/3 lemon curd. Top with the second cake and repeat layers until the icing and curd are used up and finishing with the final layer of cake on top.
Decorate with a thin glace icing made with the icing sugar and a little lemon juice and drizzled over the top of the cake. Finish with edible flowers if liked.