Martha's lemon and elderflower loaf cake

Name: Martha's lemon and elderflower loaf cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Ingredients: 125 g unsalted butter, softened; 175 g caster sugar; 2 medium Waitrose British Blacktail Free Range Eggs; 1 lemon zest; 175 g self-raising flour; 1 pinch/es salt; 4 tbsp milk; 100 g icing sugar; 4 tbsp elderflower cordial; Lemon zest, to decorate

'The elderflower glaze soaked into the lemon sponge gives this cake a fresh, floral twist.' Martha Collison

4 out of 5 stars(1) Rate this recipe

Vegetarian

Makes1
CourseCake
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

125g unsalted butter, softened
175g caster sugar
2 medium Waitrose British Blacktail Free Range Eggs
1 lemon zest
175g self-raising flour
1 pinch/es salt
4 tbsp milk
100g icing sugar
4 tbsp elderflower cordial
Lemon zest, to decorate

Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and base line with baking parchment.
Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Then beat in the eggs and lemon zest.
Add the flour and salt, stirring until the mixture is well combined, then add the milk.
Spoon into the prepared tin and place into the oven. Bake for 45-50 minutes or until risen, golden brown and an inserted skewer comes out clean.
Mix together the icing sugar with the elderflower cordial to form a runny icing. Drizzle over the hot cake, top with lemon zest and leave to cool completely before slicing.

Typical values per item when made using specific products in recipe