This loaf cake recipe is one of the best I have come across. It’s so easy to throw together, strikes a wonderful balance between the density of a traditional pound cake and the softness of a light crumb, and it’s so versatile that you could add almost anything to the batter. This version bring together summer flavours of zingy lemon and sweet, floral elderflower for a bright and fragrant twist of a classic lemon drizzle. I think it pairs perfectly with a G&T, or why not try a tall glass of sparkling elderflower lemonade! Just pour a little elderflower cordial into your lemonade for a refreshing summer’s day drink.
225g softened salted butter
225g caster sugar
4 large eggs (at room temperature)
225g self-raising flour
zest of 2 lemons
For the drizzle:
juice of 1 lemon
50ml elderflower cordial
(preheat oven to 160*C and line a 9×5″ loaf tin with greaseproof paper)
– cream together butter and eggs until pale and light
– beat in eggs one at a time (add a spoonful of your measured flour to prevent the eggs from curdling)
– sift flour and fold into mixture along with lemon zest
– pour batter into prepared loaf tin and level the top
– bake in the oven for 1hr (cooking time may vary depending on your oven, so insert a clean knife into the centre to check if the cake is done-it should come out clean. If not, bake for a further 5-10 minutes)
– while the cake is baking, mix together the lemon juice and elderflower cordial in a small pouring jug
*after 30 minutes in the oven, I covered my cake loosely with tin foil to stop it developing a dark crust
– when the cake comes out of the oven, prick all over with a tooth pick
– while the cake is still hot, pour over the drizzle a little at a time, allowing it to seep into the cake each time
– leave the cake in the tin to cool
– once cool, remove cake from tin and slice to serve
**I served my cake with a dollop of lemon & elderflower yoghurt, made simply by mixing a splash of elderflower cordial into some thick lemon yoghurt. Alternatively, for added decadence, you could whip some cream and fold in lemon juice and elderflower cordial!
***Try making this recipe in mini loaf cases for individual treats. Bake for 15-20 minutes (depending on size).