Elderflower & Lemon Drizzle Cake
Serves 4
INGREDIENTS:
225g/8oz butter, softened
180g/7oz caster sugar
4 eggs
80ml elderflower cordial
275g/9½oz self-raising flour
2 tsp baking powder
2 lemons, juice and zest
For the lemon drizzle
175g/6oz icing sugar
Juice of 1 lemon
2 tbsp elderflower cordial
Garnish with the zest of one lemon and elderflower florets
METHOD:
1. Pre-heat the oven to 180oC/Gas mark 4. Grease a 2-pint baking tin and line the base with parchment paper.
2. Place the butter in a large mixing bowl with the sugar and beat together with a whisk until light and fluffy. Slowly beat in the eggs one at a time, followed by the elderflower cordial. Next fold in the flour, baking powder and lemon zest.
3. Pour the cake mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
4. Bake in the middle of the oven for about 40-45 minutes, or until the sponge is lightly golden brown. Check by inserting a skewer into the centre of the cake, if it comes out clean the cake is cooked.
5. While the cake is still hot and in the tin prick it with a skewer and pour over the juice of two lemons. Leave the cake in the tin to cool.
6. Make the drizzle. Whisk the lemon juice, elderflower cordial and icing sugar in a bowl until it forms a smooth paste. Remove the cake from the tin and smooth the lemon drizzle over the cake. Garnish with lemon zest and elderflower florets.
