Elderflower and lemon drizzle cake

Prep: 15 mins
Cook: 20 mins
Elderflower and lemon drizzle cake

175g plain flour

2 tsp Dr. Oetker baking powder

175g butter, softened

175g caster sugar

3 medium eggs, lightly beaten

1 tbsp Dr. Oetker orange and lemon slices, to decorate

For the cream filling:

350ml double cream

3 tbsp elderflower cordial

1 tsp Dr. Oetker natural lemon extract

2 tbsp icing sugar

For the drizzle:

225g icing sugar, sifted

3 tbsp elderflower cordial

Heat the oven to Mark 5/190°C. Grease and base-line three 18cm sandwich tins. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter and sugar using an electric whisk.

Gradually beat in the eggs and vanilla extract to the creamed butter and sugar, then fold in the flour.

Divide between the three tins and bake for 15-20 mins until risen, golden and firm to the touch. Leave to cool in the tins before transferring to a wire rack to cool completely.

For the cream filling, whisk all the ingredients until thick (don’t over-whip). For the drizzle, stir the sugar and cordial together until smooth.

Sandwich the cake together with the cream, pour over the drizzle and decorate with lemon slices.

This recipe is brought to you by Dr. Oetker Baking Range


Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Fruit, Sugar

Recipe Type
Cakes & Baking, Cake Stall

Special Info
Nut free

Level of Difficulty

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