Lemon & Elderflower Loaf Cake

A moist drizzle cake with elderflower cordial and lemons, that's easy to make and perfect for spring baking and afternoon tea

Course Dessert

Cuisine British

Keyword Cake, loaf cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 415kcal

Author thebakingexplorer

Pre-heat the oven to 150C Fan/325F/Gas Mark 3 and grease and line a 2lb loaf tin
Mix together the butter (or baking spread) and caster sugar until light and fluffy, around 3 minutes, ideally using an electric mixer
Add the eggs and elderflower cordial and mix in until smooth
Add the self raising flour and lemon zest, and mix or fold in gently until just combined
Pour the mixture into the loaf tin, smooth into an even layer, and bake for 1 hour, or until a thin skewer inserted in the centre comes out clean
For the drizzle. While the cake is baking, juice the lemon that you zested for the cake. Sieve out any seeds and mix the lemon juice with the caster sugar and elderflower cordial, set aside. When the cake is done, but still warm, poke it all over with a thin skewer or cocktail stick. Brush or spoon the drizzle mixture over it. Then leave the cake to cool fully in the tin
To make the icing glaze, mix the icing sugar and elderflower cordial together. Remove the cake from the tin and remove the baking paper, put it on your serving plate. Spoon the icing over the cake. Add some lemon zest on top if you like
Store in an airtight container in a cool place and eat within 3 days. Or you can freeze it for up to 3 months

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread to make this cake (my preferred brand is Stork). You can also use softened unsalted block butter.
I used elderflower cordial by the brand Belvoir to make this recipe. Make sure you are using a cordial and not a diluted drink. You can also use homemade elderflower cordial.
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
For easy lining of the tin, use a loaf cake tin liner.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.