Victorian Lemon Drizzle Sponge with Elderflower Cream

Ingredients

• 1 cups self-raising flour, sifted
• 1 cup caster sugar
• 1 cup unsalted butter, softened
• 4 large eggs, at room temperature
• 2 tablespoons lemon zest, freshly grated
• 1 cup whole milk

• 1 cup lemon juice, freshly squeezed
• 1 cup caster sugar

• 1 cup double cream, chilled
• 2 tablespoons elderflower cordial
• 1 tablespoon icing sugar

1. 01
   Preheat the oven to 350°F (175°C). Grease and line two round 8-inch cake tins with parchment paper.
2. 02
   In a large bowl, cream the softened butter and caster sugar together until pale and fluffy.
3. 03
   Gradually add the eggs, one at a time, beating well after each addition. Fold in the lemon zest.
4. 04
   Gently fold in the sifted self-raising flour, alternating with the whole milk, until the batter is smooth.
5. 05
   Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula.
6. 06
   Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
7. 07
   While the cakes are baking, prepare the lemon drizzle by mixing the freshly squeezed lemon juice with caster sugar until dissolved.
8. 08
   Once the cakes are out of the oven, prick them all over with a skewer and drizzle the lemon mixture evenly over both cakes. Allow to cool in the tins.
9. 09
   For the elderflower cream, whip the double cream, elderflower cordial, and icing sugar together until soft peaks form.
10. 10
    Once the cakes are completely cool, remove from tins. Spread half of the elderflower cream over one cake, place the second cake on top, and finish with the remaining cream.