Elderflower & Lemon Drizzle Cake

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April 15, 2015 by Smock Alley

lemon drizzle cake

This cake was made for our Events Manager for his birthday. Unfortunately the staff ate it once it was ready to go. It’s pretty darn good and very simple. We ended up buying him a cupcake. It wasn’t as good as the cake.

For the cake

375 g of soft butter

600 g of caster sugar

5 eggs

375 g of self raising flour

zest of 3 lemons and the juice of 2

1 tablespoon of elderflower cordial

Add all of the above into a large bowl and mix well until the ingredients are well incorporated and the mixture is a very pale yellow. It should be a sweet creamy mixture. Once bound together, put the cake batter into a greased non-stick cake tin and into and oven for 40 to 50 minutes at 160 degrees (fan). The cake should brown nicely on top but still be quite soft. Leave to cool in the tin and then transfer to a wire rack.

For the drizzle

Juice of 1 lemon

100 g of caster sugar.

Mix the sugar and lemon juice until combined, make some holes in the cooled cake with a skewer and drizzle the syrup all over. It should provide a nice sugary crust and a moist lemony interior.

You can forgo the elderflower in the cake mixture and just use the cordial for the drizzle if you prefer. I’m not the cake gestapo.

connie 001


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