This year I treated Mama Button to a lemon and elderflower drizzle cake which I made following one of Ruth Clemmons recipes...AKA The Pink Whisk. Ruth was runner up in series 1 of The Great British Bake Off.
I have been itching to try one of Ruth's recipes and she didn't disappoint ;) The loaf was delicious x
If you are interested in having a go yourself, here's the review...enjoy x
Lemon & Elderflower Drizzle Cake
Serves 12
175g/6oz unsalted butter
175g/6oz caster sugar
Zest if 2 lemons
Juice of 1 lemon
3 large eggs
160g/5.5oz self-raising flour
For the topping
Juice of 1 lemon
2tbsp elderflower cordial
110g/3.5oz caster sugar
1. Preheat oven to gas mark 4/180 degrees (160 degrees for a fan oven). Cream together butter and sugar until light and fluffy. Add lemon zest and mix until evenly combined. Add eggs a little at a time, beating well after each addition.
2. Fold in self-raising flour until cake mix is even. Stir through juice of o e lemon.
3. Full loaf tin with cake mixture. Level top roughly with back of spoon and bake in oven for 50 minutes. Check after 35 minutes and if crust is going very dark, cover it with a sheet if foil for the remaining baking time.
4. Remove cake from oven and mix together drizzle - lemon juice, elderflower cordial and sugar, stirring well to combine. Sugar will still be granular. Keep the cake in the tin and, using a skewer, prick holes right across and all round top of cake - aim to go three quarters of the way through, not right to the base. Spoon drizzle over top of cake slowly, allowing it to rundown the skewered holes before adding another spoonful. Set the cake aside to cool completely then remove from tin and serve.
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