Irish Lemon and Elderflower Drizzle Cake

Shopping list

• 225 g Gluten-free plain flour blend

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• 2 tsp Gluten-free baking powder

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• 200 g Caster sugar

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• 200 g Unsalted butter — softened

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• 3 piece Large eggs

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• 1 piece Lemon — zest and juice

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• 2 tbsp Elderflower cordial

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• 100 g Granulated sugar — for drizzle

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• 2 tbsp Water — for drizzle

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 20 cm (8 inch) round cake tin.

2. 2

   In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.

3. 3

   Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling.

4. 4

   Sift the remaining flour and baking powder together, then fold gently into the batter.

5. 5

   Stir in the lemon zest and half the lemon juice to create a soft dropping consistency.

6. 6

   Spoon the batter into the prepared tin and smooth the top.

7. 7

   Bake for 30– 35 minutes, or until a skewer inserted into the centre comes out clean.

8. 8

   While the cake bakes, make the drizzle: combine the remaining lemon juice, elderflower cordial, granulated sugar and water in a small saucepan. Heat gently, stirring, until the sugar dissolves.

9. 9

   As soon as the cake comes out of the oven, prick the top all over with a skewer and pour the warm drizzle evenly over the surface.

10. 10

    Leave the cake to cool completely in the tin before turning out and slicing.