Now the sunshine has finally come out I’m laying off the chocolate (a little bit) and I’m getting out the more summery flavours. I don’t actually have that much of a sweet tooth apart from chocolate, caramel, fudge and peanut butter but I do love a nice lemon drizzle cake! I’m not that confident at cake – It always seems to go wrong for me but I’ve been practising as much as I can and I’ve just about got the hang of the loaf cake and here’s my recipe for a lemon and elderflower drizzle cake! I got this recipe from favourite foodie website bbcgoodfood.com – I followed the cake recipe then added some elderflower cordial to the drizzle to make a change, you can find the original recipe here!
Ingredients – Serves 10 (or in our case 2!)
225g Unsalted Butter, softened
225g Caster Sugar
1 Lemon, finely grated zest
225g Self Raising Flour
For the Drizzle :
Juice 1 Lemon
3 Tablespoons of Elderflower Cordial
85g caster sugar
Method – Takes about an hour
1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined.
2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 40-50 minutes until a thin skewer inserted into the center of the cake comes out clean, mine took 44!
3. While the cake is cooling in its tin, mix together the juice of a lemon, the elderflower cordial and caster sugar to make the drizzle.
4. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.