Lemon and Elderflower Drizzle Cake
- 45 minutes
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Prep time - 30 minutes
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Cooking time - 12
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Servings - Medium
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Difficulty
Ingredients
Cake
- 175g (6 oz) self raising flour
- ½ level teaspoon baking powder
- 175 grams Stork margarine (Original tub)
- 175g (6 oz) caster sugar
- 3 medium eggs
- 1 tablespoon elderflower cordial
- Finely grated zest of 1 lemon
Syrup
- Juice of 1 lemon, strained
- 1 tablespoon elderflower cordial
- 55g (2 oz) caster sugar
Filling
- 115g (4 oz) icing sugar
- 40 grams Stork margarine (Original tub)
- 1-2 teaspoons elderflower cordial
- 3-4 tablespoons lemon curd
- 55g (2 oz) icing sugar for glace icing
Instructions
how_make
- 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 margarine 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.
