1 week Ago By Pollyanna Coupland
Ingredients 175g unsalted butter, softened 175g light soft brown sugar 4 medium eggs 175g self-raising flour 1⁄4 tsp fine salt Finely grated zest and juice 1 lemon 2 tbsp elderflower cordial 150g icing sugar 1 elderflower head or 1 tbsp dried elderflowers (optional) Specialist kit 900g loaf tin Method Line the loaf tin with baking paper and heat the oven to 180oC/160oC fan/gas 4. Beat the butter and sugar together until pale and fluffy – about 5 minutes in a stand mixer. Crack in the eggs, beat together, then fold in the flour, salt, lemon zest and 1 tbsp elderflower cordial.
Pour the batter into the loaf tin and bake for 40-45 minutes or until a skewer comes out clean when pushed into the centre of the cake. Juice the zested lemon into a bowl with the remaining 1 tbsp elderflower cordial, then whisk in the icing sugar, bit by bit, until you have a smooth, runny icing. Stir in the elderflowers if using.
When the cake comes out of the oven, prick with a toothpick all over, then drizzle the icing over the top. Leave to cool in the tin, then remove from the tin, slice and serve. Recipe from April 2025 Issue Nutrition delicious.
tips There’s nothing better than foraging your own elderflowers on a sunny spring day. Remember not to pick flowers close to the ground (you aren’t washing them so they need to be away from animals), only take as much as you need and obtain permission from the landowner where necessary Buy ingredients online Recipe By: Published: 23 Apr 25 Updated: 23 Apr 25 Subscribe Fancy getting a copy in print? Related recipe collections Rate & review Rate You must be logged in to rate a recipe, click here to login . Reviews You must be logged in to post a comment.
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