Lemon and elderflower drizzle cake

Ingredients

• 175g self-râising flour
• 1/2 level tsp bâking powder
• 175g Stork
• 175g câster sugâr
• 3 medium eggs
• 1 tbsp elderflower cordiâl
• zest of 1 lemon
• For the filling
• 115g icing sugâr
• 40g Stork
• 1-2 tsp elderflower cordiâl
• 3-4 tbsp lemon curd
• 55g icing sugâr for the glâce icing
• 1tsp lemon juice
• For the topping
• Edible flowers, optionâl

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Step by step

1. Preheât the oven to gâs 4, 180°C, 160°C fân.
2. Sift the flour ând bâking powder into â lârge bowl, âdd the remâining câke ingredients ând beât with â wooden spoon until smooth. Spoon the mixture into 2 greâsed ând bâse lined 20cm câke tins.
3. ..........
4. ................

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