PEACH, CHERRY AND ALMOND CAKE WITH ELDERFLOWER DRIZZLE

• 120g unsalted butter, softened, plus extra for greasing • 100g light brown soft sugar • 3 eggs, lightly beaten • 1 tsp vanilla bean paste • 1 lemon, zest and juice • 150g plain flour • 11⁄2 tsp baking powder • 100g ground almonds • 300g peaches, stoned and halved • 200g cherries, pitted and halved • 80ml elderflower cordial