Lemon & Elderflower Loaf Cake
The elderflower glaze soaked into the lemon sponge is what gives this cake a fresh, floral twist. Make it this weekend and serve it to guests in an al fresco setting.
125g of unsalted butter, softened
175g of caster sugar
2 medium Waitrose British blacktail free range eggs
Zest of 1 lemon
175g of self-raising flour
Pinch of salt
4 tbsp of milk
100g of icing sugar
4 tbsp of elderflower cordial lemon zest, to decorate
Preheat the oven to180°C, gas mark 4. Grease a 1kg loaf tin and base line with baking parchment.
Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Then beat in the eggs and lemon zest.
Add the flour and salt, stirring until the mixture is well combined, then add the milk.
Spoon into the prepared tin and place into the oven. Bake for 45-50 minutes or until risen, golden brown and an inserted skewer comes out clean.
Mix together the icing sugar with the elderflower cordial to form a runny icing. Drizzle over the hot cake, top with lemon zest and leave to cool completely before slicing.
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