Lemon and Elderflower One-Mix Victoria Sponge Cake

This all-in-one cake mixture works extremely well, resulting in a beautifully textured cake. The subtle lemon favour combines well with good old-fashioned lemon curd. The addition of the baking powder ensures that the cake rises and is light in texture when mixed with the self raising flour.

  1. Preheat the oven to gas mark 4, 340F, 170C. Grease a 20cm (8 inch) sponge tin and line with greaseproof paper.
  2. Put butter, sugar, sieved flour, baking powder, eggs and half the lemon rind into a large bowl.
  3. Mix together well, either by hand or using an electric mixer, until smooth and creamy. If the mixture appears a little stiff add 1 dsp water before transferring the mixture to the cake tin.
  4. Bake for 35-40 minutes or until golden and firm to the touch. Turn out onto a cooling tray.
  5. Mix together the remainder of the lemon juice, rind, Demerara sugar and elderflower cordial. Pour over the top of the warmed cake and flash below a hot grill for 1 minute.
  6. Serve cut into wedges.
  • 200g/7oz Neill's Self Raising Flour – sieved
  • 170g/6oz butter or margarine
  • 170g/6oz caster sugar
  • 1tsp baking powder
  • 3 eggs – lightly beaten
  • Juice and rind of 1 lemon – finely grated
  • 1 dsp elderflower cordial
  • 1 dsp water (if necessary)
  • 55g/2oz Demerara sugar