Elderflower & Lemon Drizzle Cake
Our Elderflower & Lemon Drizzle Cake is light, zesty, and beautifully floral. Infused with a dash of Belvoir Farm Elderflower Cordial, it has a delicate, sweet flavour that’s perfect for afternoon tea. Simple to make and utterly delicious, it’s a treat to enjoy any day.
Ingredients
For the cake
| 225g/8oz | Soft margarine or butter |
| 225g/8oz | Caster sugar |
| 4 | Large eggs |
| 225g/8oz | Self raising flour, sifted |
| 1 | Lemon juice & zest |
For the drizzle
| 100ml/4fl oz | Belvoir Elderflower cordial |
| 100g | Granulated Sugar |
Method
To Make
- Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a loaf tin and line with baking parchment.
- Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
- Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
- Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to prick the cake all over. Pour over the syrup, then sprinkle over the sugar – it should sink in but leave a crunchy crust. Leave to cool completely before removing the cake from the tin. Serve in wedges.
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