Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until incorporated.
Gently mix in the flour and baking powder until just lightly mixed.
Spoon the mixture into 2 greased, side and base lined 20cm cake tins.
Bake for 25-35 minutes or until cooked and then turn out onto a wire rack.
While the cakes are baking, make the drizzle by placing the lemon juice, water, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved completely
Whilst the cakes are warm, spear the cake sponges with a skewer to make lots of holes and drizzle the elderflower syrup (with a pastry brush to ensure it’s all even) over both cakes so that it soaks in.
Make the buttercream by beating the icing sugar, butter, and cordial together until very pale, fluffy and creamy.
Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together and chill for 20-30 minutes.
To decorate this, in a pretty rough iced way, it is simple, no need to crumb coat the outside. Just generously palette all over with a palette knife, then top with edible flowers if you wish or simply with additional lemon zest.
You can easily take elements of this recipe, for example:
Bake the sponge in a loaf tin, square tray bake tin or in muffin cases and soak with the elderflower and lemon drizzle syrup for a simple tea time cake.
Bake at the same oven temperature but baking times will vary slightly:
Loaf tin: will take slightly longer, use a skewer to check the centre of the sponge is cooked through before cooling on a wire rack.
Square tray bake tin (7 or 8 inch): will take approximately 20-25 minutes.
Cupcakes: approx 12-15 minutes.
Make a simple vanilla sponge or cupcakes and top with the elderflower buttercream.