Lemon and elderflower drizzle cak e

Serves: 6-8

• 200g butter
• 200g caster sugar
• 0 extra
• 4 medium eggs
• 200g self-raising flour
• 2 small lemons
• 3 tbsp elderflower cordial
• 100g full-fat cream cheese
• 200g double cream
• 0 sprigs lemon thyme

Step 1
Heat the oven to 190C/375F/gas 5.

Step 2
Lightly grease and line the bases of two 20cm round cake tins with baking paper.

Step 3
Using an electric whisk, beat together the butter, sugar, eggs, flour and the lemon zest, until completely smooth.

Step 4
Scrape into the prepared tins, smooth the surface of the cakes to ensure they’re even, then bake for 20 minutes, until a skewer comes out clean.

Step 5
Remove the cakes from the oven, leave to cool in the tins for five minutes, then turn out on to a baking sheet.

Step 6
Peel off the baking paper and carefully flip the cakes so they’re domed side up.

Step 7
Mix five tablespoons of the extra sugar with the lemon juice and two tablespoons of elderflower cordial.

Step 8
Use a cocktail stick to prick the cake all over, then gradually pour the syrup over both cakes and leave to soak in and cool completely.

Step 9
For the filling, tip the remaining elderflower cordial into a bowl, add the cream cheese, then soften with an electric whisk.

Step 10
Add the cream and a tablespoon of sugar and beat to soft peaks.

Step 11
Carefully slide one of the cakes on to a plate – use a palette knife to help.

Step 12
Spread with most of the cream.

Step 13
Sandwich with the remaining cake and spread over the remaining cream.

Step 14
Decorate with edible flowers and lemon zest.