Elderflower & Lemon Drizzle cake
Perfect summer loaf moist and full of flavour.
175g butter
175g caster sugar
3 eggs
175g self raising four
½ tsp baking powder
1 tbsp milk
Drizzle
4 tbsp caster sugar
4 tbsp elderflower cordial
juice of 1 lemon
Icing
55g icing sugar, sifted
drop of elderflower cordial
Preheat oven to 170°C/325°F/Gas mark 3.
Grease and line a 2lb loaf tin.
Cream butter and sugar.
Add eggs one at a time, beating between each addition.
Sift in self raising flour and baking powder.
Add milk and stir to combine.
Transfer to prepared loaf tin and bake for around 45 mins.
Drizzle
Melt caster sugar, cordial and lemon juice in a saucepan until dissolved into a syrup.
Drizzle hot syrup directly over cake when still warm from the oven in the loaf tin.
Leave to cool in the tin.
Icing
Mix together icing sugar and a drop of elderflower cordial.
Once cake is cool, remove from loaf tin and pour icing over the top.
Decorate with slices of lemon if you like.
