Lemon and Elderflower Loaf Cake
Lemon and Elderflower Loaf Cake is light, refreshing and super sweet. The perfect easy cake recipe for a hot summer’s day.
Servings 12 Slices
Calories 278kcal
Ingredients
For the cake:
- 170 g Caster Sugar
- 170 g Butter or Margarine room temperature
- 3 Eggs
- 25 ml Elderflower Cordial
- Juice and zest of 1 lemon
- 175 g Self Raising Flour
For the Icing:
- 120 g Icing sugar
- Juice of 1 Lemon
- 1 tablespoon Elderflower Cordial
Instructions
- Preheat the oven to 180 degrees.
- Grease and line a loaf tin.
- Cream together the butter and sugar until light and fluffy.
- Add the Elderflower cordial, and the lemon juice and zest, and stir well.
- Add the eggs, stirring in one at a time.
- Sift in the flour.
- Fold until smooth and even.
- Tip into the loaf tin and bake in the oven for 40-50minutes until cooked through.
- Leave in the tin to cool 15 minutes before removing to cool completely on a wire rack.
- Make the icing by mixing together the icing sugar, lemon juice, and cordial until smooth, thick and runny.
- Stab the cake several times, all over with a skewer.
- Pour on to the cake and leave to set before removing from the tin.
Notes
- I use a 10” x 4” x 4” silicone loaf tin.
- If the cake isn’t cooked after 40 minutes, but the top has browned, cover loosely with foil before returning to the oven
- Add extra icing sugar if your drizzle is too runny or extra lemon if it's too thick