Lemon & Elderflower Loaf Cake

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.
10 slices
Total Time
1 Hour
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
Step 1

Preheat the oven to180°C, gas mark 4. Grease a 1kg loaf tin and base line with baking parchment.

Step 2

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.

Step 3

Add the flour and salt, stirring until the mixture is well combined, then add the milk.

Step 4

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.

Step 5

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.

Recipe courtesy of Waitrose.com

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