Elderflower lemon drizzle cake

Ingredients

• 175 g plain flour
• 2 tsp dr. oetker baking powder
• 175 g butter, softened
• 175 g caster sugar
• 3 medium eggs, lightly beaten
• 1 tblsp dr. oetker select vanilla extract
• dr. oetker orange & lemon slices, to decorate

For the cream filling and drizzle

• 350 ml double cream
• 3 tblsp elderflower cordial
• 1 tsp dr. oetker natural lemon extract
• 2 tblsp icing sugar
• 225 g icing sugar, sifted
• 3 tblsp elderflower cordial

Method

1. 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.
2. Gradually beat in the eggs and vanilla extract to the creamed butter and sugar, then fold in the flour.
3. 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.
4. 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.
5. Sandwich the cake together with the cream, pour over the drizzle and decorate with lemon slices.