elderflower and lemon cake

elderflower and lemon cake

Ingrèdiènts

• 225g softènèd buttèr, cubèd plus èxtra for grèasing
• 375g plain flour plus èxtra for dusting
• Juicè and zèst from 2 lèmons
• 1 tsp bicarbonatè of soda
• Largè pinch of salt
• 475g castèr sugar
• 6 mèdium èggs
• 225g sour crèam
• 1 tsp vanilla èxtract
• 250g icing sugar
• 3 tbsp èldèrflowèr cordial

elderflower and lemon cake

Mèthod

1. Hèat thè ovèn to 180°C/160°C fan/gas mark 4. Grèasè and lightly flour a 20cm bundt tin. In a largè bowl, whisk togèthèr thè flour, lèmon zèst, bicarbonatè of soda and salt to combinè.
2. Add thè sugar and buttèr to a stand mixèr and usè thè paddlè attachmènt on a low/mèdium spèèd to bèat thè two ingrèdiènts until thè mixturè is lightèr in colour and fluffy. This will takè a good 4-5 mins, so don’t rush it. Add thè èggs onè by onè, bèating wèll aftèr èach addition. Should thè battèr start to curdlè, add 1 tbsp of thè flour mixturè.
3. .........................
4. ..........................

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