Lemon and elderflower drizzle cake | Hello! Hooray!

Lemon and elderflower drizzle cake

Having made a batch of elderflower cordial, I was keen to find some other ways to use it. Lemon and elderflower is a classic combination, and I’m a big fan of a lemon drizzle cake so this sounded like the perfect recipe. I adapted the original recipe a little bit, as I know that a sponge mixture with 4 eggs fills our cake tins perfectly. I also don’t feel that confident when it comes to slicing a cake in half – I’d always rather just make two cakes to be honest! 

 

The original recipe comes from the Stork website. I also used real butter instead (sorry, Stork!).

 

Ingredients

 

For the cake

175g (6 oz) butter

175g (6 oz) caster sugar

175g (6 oz) self raising flour

½ level teaspoon baking powder

 

4 large eggs

1 tablespoon elderflower cordial

Finely grated zest of 1 lemon

 

For the syrup

Juice of 1 lemon, strained

1 tablespoon elderflower cordial

55g (2 oz) caster sugar

 

For the filling

115g (4 oz) icing sugar

40g (1 ½ oz) butter

1-2 teaspoons elderflower cordial

3-4 tablespoons lemon curd (click here for my recipe – homemade is amazing!)

55g (2 oz) icing sugar for glace icing OR just some for dusting

 

Method

 

1. Cream the sugar and butter together until smooth – either in a mixer or by hand. Mix the eggs and the cordial together and then add a little bit at a time until combined. Stir through the lemon zest and then add the flower and baking powder, mixing until combined.

 

2. 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 around 30 minutes or until cooked, and then turn out on to a wire tray.

 

3.  Then put the lemon juice, elderflower and sugar in a saucepan and heat gently until the sugar has dissolved. Whilst cake is still warm, make a few deep holes with a skewer and pour the syrupy mixture over the cake so that it soaks into the cake.

 

4. Place the icing sugar, butter and elderflower in a bowl and beat well until smooth. Spread the base cake half with 1/3 of the icing and 1/3 lemon curd, and then top with the second cake. You can decorate with a thin glace icing made with the icing sugar and a little lemon juice and drizzled over the top of the cake, or you could just dust it with icing sugar instead.

 

Lemon and elderflower drizzle cake | Hello! Hooray!

 

Lemon and elderflower drizzle cake | Hello! Hooray!

 

Enjoy! 🙂

 

 

 

3 Comments

  • Bronwyn

    22.07.2015 at 18:47 Reply

    This looks amazing! I have all the ingredients and may make one today! I’ll be drinking some cordial as I do it, too!

    • Clare

      23.07.2015 at 08:26 Reply

      Oh yay! I like it when I unexpectedly have everything I need to make a new recipe 🙂 Let me know what you think, Bronwyn! X

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