Lemon and Elderflower Drizzle Cake

Shopping list

• 175 g unsalted butter — softened, plus extra for greasing

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• 175 g caster sugar

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• 3 piece eggs

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• 175 g self-raising flour

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• 1 piece lemon — zested

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• 3 tbsp elderflower cordial

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• 100 g icing sugar — for drizzle

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• 2 tbsp lemon juice — freshly squeezed, for drizzle

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease and line a 900 g (2 lb) loaf tin with baking parchment.

2. 2

   In a large bowl, beat together the softened butter and caster sugar 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

   Fold in the remaining flour, lemon zest and elderflower cordial until just combined.

5. 5

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

6. 6

   Bake for 45– 50 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.

7. 7

   While the cake is still warm, make the drizzle: mix the icing sugar and lemon juice in a small bowl until smooth.

8. 8

   Poke holes all over the warm cake with a skewer, then spoon the drizzle evenly over the top, letting it soak in.

9. 9

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