Lemon and Elderflower Cake
This easy lemon and elderflower cake is perfect for a sunny Sunday afternoon treat. Made with either shop bought or homemade elderflower syrup and zingy fresh lemons, this cake is so easy to make. Here's the recipe!
Ingredients
- 175 grams caster sugar
- 175 grams Stork or unsalted butter
- 3 medium eggs
- 1 teaspoon lemon extract
- 200 grams self raising flour
- 2 lemons (zest and juice)
- 50 mililitres elderflower syrup
Instructions
- Preheat the oven to 180ºC/350ºF/Gas4. Carefully grease a 7" bundt tin using margarine or butter, taking care to get into all the creases and folds.
- Beat the sugar, butter and lemon zest in a stand mixer until pale and fluffy. You can also use a mixing bowl and an electric whisk.
- Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Add the flour and mix until just combined. Be careful not to over mix.
- Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
- As soon as the cake is cooked, remove it from the oven and leave it to cool in its tin for 10 minutes. After 10 minutes, bang the sides of the tin and tip the cake out onto a serving plate or cake board. Prick the top all over with a cocktail stick. Pour over the elderflower syrup to soak the sponge, then set aside to cool on a wire rack.