Lemon and Elderflower Drizzle Cake
Lemon and Elderflower Drizzle Cake
Lemon and elderflower drizzle cake
Serves 12 | prep 30 mins | total time 1 hr 40 mins
Ingredients
- 175 g self-raising flour
- 1/2 level tsp baking powder
- 175 g Stork
- 175 g 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
- 115 g icing sugar
- 40 g Stork
- 1-2 tsp elderflower cordial
- 3-4 tbsp lemon curd
- 55 g icing sugar for the glace icing
- 1 tsp 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.
recipe source: https://www.sainsburysmagazine.co.uk/recipes/cakes/lemon-and-elderflower-drizzle-cake