Clutch onto the floral and citrus flavours of summer with this luscious lemon and elderflower drizzle cake. This recipe is a firm favourite of our Communications and Events Supervisor Jenny, who cooked it regularly with her grandma growing up.

Ingredients:

For the cake:

113g caster sugar

113g butter

2 medium eggs

113g self-raising flour

1tsp baking powder

Zest of 2 lemons

1tbsp elderflower cordial

For the drizzle:

50ml golden syrup

Juice of 1 lemon

A few tablespoons of icing sugar

For the icing:

100g icing sugar

Juice of half a lemon

Method:

1. Pre-heat your oven to 180 degrees. Lightly grease a rectangular loaf tin and line with parchment paper.
2. Cream together your butter and caster sugar until light and fluffy.
3. Add in the eggs one at a time and beat until combined.
4. Sift in the self-raising flour and baking powder and add the zest of 2 lemons along with a tablespoon of elderflower cordial. Gently mix using a wooden spoon until all ingredients are fully combined, being careful not to over mix.
5. Place in the centre of the oven and bake for 35 minutes, or until the cake is golden on top and a skewer comes out clean.
6. Whilst the cake is baking I the oven, prepare your drizzle my mixing together golden syrup, lemon juice and icing sugar in a jug. You may need to adjust the amount of icing sugar you use to create a thick, but running and pourable consistency.
7. Once the cake is fully baked, remove from the oven and pierce repeatedly with a skewer. Whilst the cake is still warm, pour over the drizzle and leave the cake to cool completely in the tin.
8. Once your cake has cooled carefully remove it from the loaf tin and peel off the parchment paper. Be careful, as it may have become a little sticky from the drizzle.
9. For an extra lemony zing, combine 100g of icing sugar with lemon juice until you have a thick, but pourable glacier icing. Pour rustically over the cake, allowing it to cover the top of the load and run down the edges.
10. Serve and enjoy!