A lemon loaf cake soaked with elderflower syrup.
I wrote this one after a day that started with good intentions and ended with me eating at the kitchen table in my gardening jumper. That is often how the better recipes arrive here.
Recipe Notes
- Prep: 20 minutes
- Cook: 45 minutes
- Serves: 10 slices
- Best season: Spring
Ingredients
- 200 g unsalted butter, softened
- 200 g caster sugar
- 3 eggs
- 200 g self raising flour
- 2 lemons, zested
- 3 tbsp milk
- 4 tbsp elderflower cordial
- 3 tbsp lemon juice
- 80 g icing sugar
Method
- Heat the oven to 180 C and line a loaf tin.
- Beat butter and sugar until pale. Add eggs one at a time.
- Fold in flour, lemon zest and milk. Spoon into the tin.
- Bake for 40 to 45 minutes.
- Mix elderflower cordial, lemon juice and icing sugar. Poke holes in the warm cake and spoon over the drizzle.
From my cottage notebook
Elderflower always feels like a small deadline. One week it is there, frothy and generous, and then it is gone. This cake is my way of catching a little of it.
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