Lemon drizzle cake with elderflower & mascarpone icing

Makes a 9 inch round cake

This cake is the result of an experiment that took some strange turns along the way. I had a glut of lemon marmalade and wanted to create a cake recipe to use it up. I thought I had struck gold on my first attempt when I looked in the oven and saw a beautiful golden dome rising, but when it cooled down it sank horribly in the middle—my heart sinking with it. I left it for the staff lunch without even trying it. Our staff members are always appreciative when they get cake with their lunch, but the reactions to this one were like nothing before: they were all raving about it. I tried a slice and could immediately see why: it had a soft texture, dense without being heavy, and a lovely fresh taste. The only problem was its sunken appearance, which we easily fixed with a creamy elderflower icing. This is now one of our best-loved cakes.

For the cake batter

225g unsalted butter

400g granulated sugar

zest of 2 lemons

4 eggs

120g all-purpose flour

10g baking powder

a pinch of table salt

150g/ml heavy cream

50g/ml elderflower cordial

100g whole lemon marmalade (here)

For the syrup

100g/ml base sugar syrup (here)

50g/ml lemon juice

For the icing

200g mascarpone

150g full fat cream cheese

50g confectioners’ sugar

50g/ml elderflower cordial

Preheat the oven to 350°F/325°F convection. Line the base and butter the sides of the cake tin.

It is best to use an electric mixer with a paddle attachment to make this. You can make it by hand, but you will need to be very vigorous. Cream the butter with the sugar and lemon zest until fluffy and white. Add the eggs one by one, along with a tablespoon of flour each time. Make sure that each egg is well mixed in before adding the next. Mix in the remaining flour along with the baking powder and salt. Keep mixing as you slowly pour in the cream and elderflower cordial until fully incorporated. Add the lemon marmalade and mix around to soften and ripple through the batter. Transfer to the baking tin and smooth the surface a little.

Bake in the center of the oven for 40 minutes, then turn the tin around for an even bake and leave for another 20 minutes. Remove from the oven to check whether it is done. This is a very wet, rich batter so the best way is by pressing lightly in the center of the cake—it should feel firm but not springy. If it feels very wet, return it to the oven for a further 10 minutes. Being a rich cake, it will color quickly. It should have a really dark golden crust once baked (if you feel it is going too dark, cover the top with aluminum foil).

Mix the sugar syrup with the lemon juice. As soon as the cake comes out of the oven, make a few holes using a skewer or toothpick and pour the lemon syrup all over. Leave to cool in the tin. The cake will sink in the center, that’s for sure, but that space will be filled with the lovely creamy icing.

Place the icing ingredients in a mixer with a paddle attachment and combine at slow-medium speed until the cream thickens and holds its shape. You can mix this by hand if you like, but don’t use a whisk or you will split the cream. Spread all over the cake or pipe in a pattern, whichever you prefer.

Keep this cake in the fridge until you are ready to serve. It lasts well for 4 days un-iced, but once iced you should really finish it within 2 days.