I really massively need to branch out a little bit and start making circle cakes. The sponge bit must be similar, and there are all sorts of fantastic filling options. But, loaf cakes are just so simple. They cook really well, you can add almost anything to a really simple cake mix, you can stick anything on the top, and they are the perfect size to slice up and have with an afternoon coffee without feeling like a great big glutton. I also like to think that the lack of middle bit, which I would almost certainly fill with cream cheese, means that I’m making a healthy choice. So, this Lemon and Elderflower Loaf Cake is another addition to my growing loaf cake collection. Perhaps I will write a book.
Elderflower is an interesting flavour. Delicate but still sweet and fruity. I’d been considering buying some cordial (I know, I should make it!) for a while, to use in baking but it’s one of those things that never quite made it on to my shopping list. Then, I went to Cannon Hall Farm with my parents, and me and mum had some Prosecco and Elderflower Cocktails. This is what made me buy some, not baking!
But, I’m using it well. It’s great with gin as well as prosecco, and indeed with both at the same time. I’m going to try and Elderflower and Earl Grey cake next week I think. Which may or may not be loafed shaped. * But, first I wanted to master the Lemon and Elderflower Loaf Cake.
*It will be.
My Lemon Drizzle Loaf is one of my favourite recipes. It’s a popular post on my blog, but it’s also something that I love to make (and eat!). It’s the simplest cake recipe ever, and I’ve adapted the batter mix to many different flavours over time. It’s the loaf that started it all if you will. Adding a little Elderflower Cordial is a great way to add some extra flavour without taking too much away from the Lemon. I think it’s the perfect mix of fruity flavour and it created a soft, sweet and delicious cake.
Also, in making this Lemon and Elderflower Loaf Cake, I discovered that these little Calpol syringes are perfect for smaller measurements!
My Lemon and Elderflower Loaf Cake Recipe
- 170 g Caster Sugar
- 170 g Butter
- 3 Eggs
- 25 ml Elderflower Cordial
- 2 tbsp Lemon Juice
- Zest of 2 Lemons
- 175 g Self Raising Flour
- 1 tsp Baking Powder
- 120 g Icing sugar
- Juice of 1 Lemon
- 1 tbsp Elderflower Cordial
Preheat the oven to 180 degrees.
Grease and line a loaf tin.
Cream together the butter and sugar until light and fluffy.
Add the Elderflower cordial, and the lemon juice and zest and stir well.
Add the eggs, stirring in one at a time.
Sift in the flour and baking powder.
Fold until smooth and even.
Tip into the loaf tin and bake in the oven for 40-50minutes until cooked through.
Leave in the tin to cool.
Make the icing by mixing together the icing sugar, lemon juice and cordial until smooth, thick and runny.
Pour on to the cake and leave to set before removing from the tin.
- I use a 10”x4”x4” silicon loaf tin.
- If the cake isn’t cooked after 40 minutes, but the top has browned, cover loosely with foil before returning to the oven.
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