Lemon and Elderflower Syrup Cake
Makes one fluted loaf cake (28cm x 14.5cm x 7cm) and serves 6-8 people
Ingredients
Lemon Loaf Cake
- 265g unsalted butter, softened
- 150g caster sugar
- 75g brown sugar
- ¼ tsp fine sea salt
- Zest and juice of 1 lemon
- 4 large eggs, at room temperature
- 180g plain flour, sifted
- 1¼ tsp baking powder
- 70g almond meal
- 2 tsp ground ginger
Lemon and Elderflower Syrup
- 60-85ml (1/4-1/3 cup) elderflower concentrate
- 60ml (1/4 cup) strained lemon juice
Decorations
- Sifted icing sugar, to dust
- Fresh edible flowers (violas)
- Dried edible flowers (cornflowers)
Instructions
Lemon Loaf Cake
- Preheat oven to 170°C (150°C fan-forced) and lightly grease your loaf pan. If using a fluted loaf pan, ensure it is greased very well.
- Place butter, sugars, salt and zest in a stand mixer with paddle attachment and beat on medium speed until pale and fluffy.
- Add egg one by one while beating on medium speed, scraping the bowl between each egg to ensure ingredients are well combined.
- Combine flour, baking powder, almond meal and ginger in a medium bowl, then slowly add half the dry ingredients to the mixer while beating on low-medium speed.
- Continue beating while adding half the juice, then the rest of the dry ingredients, then juice to combine.
- Pour batter into prepared pan, ensuring a smooth, even surface.
- Bake for 55-60 minutes until golden and a skewer inserted comes out clean.
- Allow to cool in pan for 10-12 minutes, then transfer to a wire rack and allow to cool completely.
Lemon and Elderflower Syrup
- Combine elderflower syrup and lemon juice to taste. Add a little more syrup or lemon juice as desired. It should be quite tangy, a little sweet, and have lovely floral elderflower notes.
- Drizzle over cooled cake.
To Serve
- Dust with sifted icing sugar prior to serving and decorate with dried and/or fresh edible flowers as desired.
Enjoy!
Recipe by The Polka Dotter at http://thepolkadotter.com/lemon-elderflower-syrup-cake/