How to Make Elderflower and Lemon Drizzle Cake

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven to 180ºC

   Grease a (20cm) round, deep loose-based tin and baseline with baking parchment.
2. 2

   Step 2: fan 160ºC

   Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. , Add 2 tablespoons of the flour with the last egg
   - this will prevent curdling. , Spoon into the prepared tin and level the surface. , A fine skewer inserted in the centre should come out clean.
   
   Cool in the tin for 5 minutes. , Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar
   - it should sink in but leave a crunchy crust. , Serve in wedges.
3. 3

   Step 3: or gas mark 4.

4. 4

   Step 4: Place the butter

5. 5

   Step 5: sugar and lemon zest in a large bowl.

6. 6

   Step 6: Gradually add the eggs

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   Step 7: whisking well between additions.

8. 8

   Step 8: Sift over the remaining flour

9. 9

   Step 9: then gently fold in with a metal spoon along with 2 tbsp hot water.

10. 10

    Step 10: Bake for 45-50 minutes

11. 11

    Step 11: or until it is shrinking away from the sides of the tin.

12. 12

    Step 12: Squeeze the lemon juice

13. 13

    Step 13: then sieve to remove the bits

14. 14

    Step 14: and stir in the cordial.

15. 15

    Step 15: Leave to cool completely

16. 16

    Step 16: before removing the cake from the tin.

Detailed Guide

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