Elderflower and Lemon Drizzle Cake Recipe
Having made our batch of Elderflower cordial a few weeks ago, I thought I would use some of it, to give a bit of seasonality to my favourite Lemon Drizzle Cake. This Elderflower and Lemon Drizzle Cake is a really delicious cake, perfect for the summer and is especially nice and satisfying, if made with homemade cordial. Perfect served with a cup of tea, watching Wimbledon.
225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self raising flour, sifted
zest and juice 1 lemon
100ml/4floz elderflower cordial (homemade or shop bought)
30ml/ 2 tbsp granulated sugar
Preheat the oven to 180C/ Fan 160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base 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. (If the mixture curdles, add 2 tablespoons of flour and whisk again.)
Add the sifted flour to the egg and sugar mixture and 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 lemons and stir in the cordial, then mix in the granulated sugar.
Prick the cake all over with a skewer and pour over the syrup – The syrup should sink in but leave a crunchy crust.
Leave to cool completely, before removing the cake from the baking tin. Serve in wedges.