Lemon and Elderflower Drizzle Cake


  • 175g (6 oz) self raising flour
  • ½ level teaspoon baking powder
  • 175g (6 oz) Stork tub
  • 175g (6 oz) caster sugar
  • 3 medium eggs
  • 1 tablespoon elderflower cordial
  • Finely grated zest of 1 lemon 
  • Juice of 1 lemon, strained
  • 1 tablespoon elderflower cordial
  • 55g (2 oz) caster sugar 
  • 115g (4 oz) icing sugar
  • 40g (1 ½ oz) Stork
  • 1-2 teaspoons elderflower cordial
  • 3-4 tablespoons lemon curd
  • 55g (2 oz) icing sugar for glace icing

How to Make

1.Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.

2.Spoon the mixture into 2 greased and base lined 20cm cake tins.

3.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.

4.Put the lemon juice, elderflower and sugar in a saucepan and heat gently until the sugar has dissolved.

5.Whilst cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake.

6.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.

7.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 enjoy.

Nutritional Information per serving

  • Each serving contains: Percentage per serving*
  • Energy1367 kJ/327kcal16%
  • Fat14.3g20%
  • Saturates3.7g19%
  • Sugars21.8g24%
  • Salt0.6g10%
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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