Elderflower & Lemon Drizzle Cake

You will need…

For the cake

Soft margarine or butter

225g/8oz

Caster sugar

225g/8oz

Large eggs

4

Self raising flour, sifted

225g/8oz

Lemon zest & juice

1

For the drizzle

Belvoir Elderflower cordial

100ml/4fl oz

Granulated Sugar

Granulated sugar

Method

1.

Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a 20cm round, deep, loose-based tin and line with baking parchment.

2.

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.

3.

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.

4.

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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