Ingredients:

  • 175g (1 1/2 cups) self-raising flour, plus extra for dusting
  • 175g (3/4 cup) caster sugar (superfine sugar)
  • 175g (3/4 cup or 1 1/2 sticks) unsalted butter, softened
  • 3 large eggs, lightly beaten
  • 2 tbsp milk
  • Zest of 2 lemons
  • 2 tbsp elderflower cordial
  • 85g (1/3 cup + 1 tbsp) caster sugar (superfine sugar)
  • Juice of 2 lemons
  • 1 tbsp elderflower cordial

Instructions:

  1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease and flour (or line with parchment) the cake tin.
  2. Cream together the softened butter and caster sugar until light and fluffy.
  3. Gradually beat in the eggs, one at a time, incorporating well after each addition. If the mixture curdles, add a spoonful of flour.
  4. Gently fold in the self-raising flour until just combined. Be careful not to overmix.
  5. Stir in the milk, lemon zest, and elderflower cordial.
  6. Pour the batter into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
  7. While the cake is baking, combine the caster sugar, lemon juice, and elderflower cordial for the drizzle in a small saucepan. Heat gently, stirring until the sugar has dissolved.
  8. As soon as the cake comes out of the oven, poke holes all over it with a skewer. Slowly pour the warm drizzle over the cake, allowing it to soak in.
  9. Let the cake cool completely in the tin before removing it and placing it on a wire rack.