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Scrumptious! How to make a 3-tiered Elderflower & Lemon Drizzle Cake

If you’re looking for an absolutely scrumptious celebration cake, then here it is! This delectably moist elderflower and lemon drizzle cake is an absolute showstopper and is sure to impress any dinner guest.

There might not be a lot to celebrate these days, so we’re taking any excuse to whip out our stand-mixer, don an apron and get baking. Now that the Covid restrictions have eased slightly, we can’t help but feel hopeful for the days ahead, filled with laughter, hugs, parties and reunions.

And let’s face it, nothing screams ‘celebration’ more than a three-layered cake. Don’t let them intimidate you, they’re really not as difficult as they look, as long as you follow the recipe and prep your ingredients in advance.

Here’s our fool-proof recipe to help you along.

Serves: 8

Prep time: 15 mins

Cook time: 20 mins


175g plain flour

2 tsp baking powder

175g butter, softened

175g caster sugar

3 medium eggs, lightly beaten

1 tbsp orange and lemon slices, to decorate

For the cream filling:

350ml double cream

3 tbsp elderflower cordial

1 tsp 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.




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