Advertisement
Lemon & Elderflower Drizzle Cake
Preparation info
- Makes
one
900 g loaf cake - Difficulty
Medium
- Ready in
1 hr 10
Appears in
By Ruth Clemens
Published 2013
With a crunchy elderflower topping this cake is a little treasure – bursting with zesty sunshine flavour!
Ingredients
Cake
175 g 6 oz 175 g 6
Method
Preheat the oven to . Line the loaf tin with baking paper or a paper liner.160°C (fan)/180°C/350°F/Gas Mark 4 - Cream together the butter and sugar until light and fluffy. Add the lemon zest and mix until evenly combined. Add the eggs a li
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
I made this recipe and it turned out fantastic! Soft, moist and perfectly sweet. I made just one substitution: since elderflower cordial isn’t very common in Brazil, I used orange liqueur instead - the result was amazing!