Elderflower and lemon bundt cake with blueberry glaze

1. Preheat the oven to 180˚C, gas mark 4. Mix the lemon juice and cream together and set aside for 10 minutes. Meanwhile, grease the inside of a 2 litre bundt tin with a little oil, using kitchen paper to help you get into all the nooks and crannies. Dust with flour and tap any excess out.

2. In the large bowl of a freestanding mixer (or using electric beaters), whisk together the sugar and eggs until pale and fluffy (about 3 minutes). Add the oil a little at a time, whisking until it’s all incorporated. Pour in the cream mixture, elderflower cordial and lemon zest. Mix together at a slow speed until combined. Sieve in the flour and baking powder, stirring until just combined. Pour into the prepared tin and bake for 40-50 minutes, until a skewer inserted comes out clean. Allow to cool for 10 minutes before carefully turning out onto a wire rack to cool completely.

3. Meanwhile, preheat the oven to its lowest setting. For the decorative (inedible) dried lemon, carefully cut the lemon into very thin slices and lay on a baking tray lined with parchment. Bake for 2-3 hours, rotating the tray every 30 minutes, until the lemon slices are crisp and dry. 

4. Once the bundt has cooled, make the glaze. Cook the blueberries in a small pan over a low heat for about 5 minutes – they should burst to release their juices. Transfer the berries and their juice to a high-speed blender or the small bowl of a food processor, along with the remaining glaze ingredients. Whizz to a vivid purple glaze, then pour over the cake, letting it drip down the sides. Decorate with the fresh blueberries and slices of dried lemon.