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recipe image Lemon and Elderflower Drizzle Cake

Lemon and Elderflower Drizzle Cake

Prep time
45 minutes
Cooking time
30 minutes
Servings
12
Difficulty
Medium

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.

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