A Recipe - Elderflower & Lemon Drizzle Cake

In late Spring / early Summer I am always on the lookout for the first sprigs of elderflower. It’s well into the season now but this is the perfect recipe if you have already made your own cordial - as this is what makes the drizzle. If not it’s fine to use shop bought and you can just decorate with fresh elderflower.

Elderflower & Lemon Drizzle Cake :

Ingredients :

( Serves 6 - 8 )

225g butter, softened

225g caster sugar

4 large eggs

225g self raising flour

zest of one lemon

For the icing :

juice of one lemon

100ml elderflower cordial

2 tbsp sugar

Method :

Line a loaf tin ( roughly 22cm x 12 cm ) with baking parchment and set aside. Preheat the oven to 180C.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one by one. I like to add a little flour ( sifted ) with each egg to stop curdling.
Once all the eggs are combined, sift the remaining flour into the bowl. Mix well until smooth and creamy.
Grate in the lemon zest and stir.
Turn the mixture into the prepared loaf tin and bake for 40 - 45 minutes, until risen and golden brown on top. I like to add a piece of foil towards the end of the cooking time so it doesn’t get burnt.
Once cooked leave to cool in the tin for 10 mins and prick all over with a fork.
Whilst you are waiting for the cake to cool, heat the elderflower cordial, lemon and sugar in a pan until hot, but not boiling.
Drizzle over the cake, making sure it goes down the holes you made. You may want to sprinkle a little extra sugar over the top.
Finally, time to decorate! I like to use some fresh sprigs of elderflower or pull the little flowers off and sprinkle on top. If you can’t get hold of any you could ice the cake and decorate with lemon zest instead!

Now the cake is made, there is only one thing left to do…. put the kettle on!

It’s absolutely perfect with a cup of tea!

Happy baking! I hope you love it as much as I do!

Emily.

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