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 1Preheat the oven to180°C, gas mark 4. Grease a 1kg loaf tin and base line with baking parchment.
Step 2Using 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 3Add the flour and salt, stirring until the mixture is well combined, then add the milk.
Step 4Spoon 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 5Mix 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.